Jollof Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
310 kcal
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Course
Main Course
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Cuisine
African
Jollof Rice
Description
Jollof Rice combines long-grain white rice with browned sirloin steak and a tomato-based sauce flavored with thyme, ginger, curry powder (optional), black pepper, and crushed red pepper for heat. The preparation involves browning the meat first, then cooking onions in the same pot. The rice is added on top of the softened onions, mixed with tomato paste and spices, and gently toasted to enhance flavor and color. Fresh diced tomatoes and bell pepper, along with optional bay leaves, are added before returning the meat and broth to the pot.
The dish simmers covered on low heat until the rice is fully cooked and has absorbed the tomato and spice flavors, resulting in a richly red and fragrant rice with tender pieces of steak scattered throughout. The texture is moist and fluffy, with a mild to moderate heat level depending on seasoning.
Jollof Rice can be served as a main course or alongside other dishes. It is rich enough to be a complete meal with the inclusion of meat and vegetables. Leftovers can be refrigerated and enjoyed cold or reheated within a few days.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound sirloin steak cut into small chunks
- 1 onion chopped
- 2 cups long-grain white rice rinsed
- 6 ounces tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons thyme dried
- ½ teaspoon crushed red pepper
- ½ teaspoon ginger
- ½ teaspoon curry powder optional
- 3 Roma tomato diced
- 1 red bell pepper diced, optional, or green bell pepper
- 2-3 bay leaf optional
- 3 cups water
Instructions
- In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until browned on the outside, about 5 minutes, stirring a couple times. Remove the steak and set aside.
- In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
- Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in color and lightly toasted.
- Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
- Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
- Fluff the rice, sprinkle with fresh parsley and serve warm.
Notes
- Store leftovers in the refrigerator and consume within 3 to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 643mg | 27% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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