Baked jollof rice
Enjoy a version of the West African staple, jollof rice. It’s a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
- Prep:15 mins
Cook:45 mins
- Serves 8
- Easy
Nutrition per serving
- kcal 275
- fat 8g
- saturates 1g
- carbs 42g
- sugars 0g
- fibre 4g
- protein 6g
- salt 0.8g
Ingredients
- 400g basmati rice
- 3 red peppers, halved and deseeded
- 1 white onion, halved
- 2 garlic cloves
- 1 tbsp grated ginger, or ginger purée
- 1 Scotch bonnet chilli, deseeded if you prefer less heat (optional)
- 5 tbsp vegetable or sunflower oil
- 100g tomato purée
- 2 bay leaves
- 1 tbsp dried thyme
- 2tsp curry powder (we used hot madras)
- ½ tsp ground white pepper
- 600ml hot chicken stock, made with 2 stock cubes
Method
Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.
