Jollof Rice
Flavors abound in this chicken, veggie, and rice dish! This recipe makes 12 servings, which will provide you with plenty of tasty leftovers the next day!
- 12 Servings
- $6.00 - $8.99
Jollof Rice
Flavors abound in this chicken, veggie, and rice dish! This recipe makes 12 servings, which will provide you with plenty of tasty leftovers the next day!
- 12 Servings
- $6.00 - $8.99
Ingredients
- 2 pounds cooked meat, cut into 1-inch cubes (use chicken, bacon, shrimp, or smoked pork)
- 1 tablespoon olive oil
- 1/2 cup onion, yellow (finely chopped)
- 1/2 cup green peppers
- ground ginger
- 1 can whole tomatoes, low-sodium
- 2 cans tomato paste, low-sodium
- 8 cups water
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 teaspoon crushed red pepper
- 2 cups white rice
- 2 1/2 cups chicken broth, low-sodium
- 2 1/2 cups water
Steps
Wash hands with soap and water.
Sauté cooked meat in oil until slightly brown.
In a large kettle, sauté yellow onion, green pepper, and ginger in vegetable oil until onions are soft.
Add whole tomatoes and simmer for five minutes.
Add tomato paste, 2 quarts water, salt, black pepper, thyme, and red pepper.
Add cooked meat, simmer 20 minutes longer.
In a 2-quart saucepan, cook rice in 5 cups of chicken stock and water until tender.
Add salt and pepper to taste.
Pour the rice in a deep bowl and arrange the meat in the center.
Jollof Rice is a Liberian dish.
Chicken used in nutrition and cost calculations.
Ingredients
Serving Size: 1/12 of recipe (514g)
| Nutrients | Amount |
|---|---|
| Total Calories | 285 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 5 mg |
| Omega 3 - DHA | 23 mg |
| Cholesterol | 32 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 13 g |
| Minerals | |
| Calcium | 46 mg |
| Potassium | 543 mg |
| Sodium | 77 mg |
| Copper | 277 mcg |
| Iron | 3 mg |
| Magnesium | 40 mg |
| Phosphorus | 165 mg |
| Selenium | 15 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 51 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mg |
| Vitamin C | 15 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 7 mcg |
| Folate | 98 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6 mg |
| Choline | 47 mg |
Source:
- North Dakota Food and Culture: A Taste of World Cuisine
- North Dakota State University Extension Service