How to Cook Christmas Jollof Rice Quick

How to Cook Christmas Jollof Rice Quick

How to Cook Jollof Rice

Jollof rice is one of the best food for this festive period i.e. Christmas in Nigeria.

Ingredients

These recipes will serve 4 to 6 people

  • 3 Red Bell Pepper
  • 105g of tomatoes puree
  • Fresh Tomatoes
  • 2 scotch bonnet pepper
  • 10g of ginger
  • Garlic
  • 5 red Onions
  • 4 cups of long grain rice
  • Chicken or Meat stock
  • ¼ cups of cooking oil
  • 1 and half TBS Salt
  • 4 Chicken seasoning cubes
  • 1 TBS curry powder
  • 1 TBS thyme

How to Cook Christmas Jollof Rice Quick

Instruction

Blend four Onions with pepper, slice the last onion to fry the rice stew later.

Wash the starch out of the rice, ensure the water after washing is clear.

Heat the oil and fry the sliced onions and then add the tomatoes puree, stir for 5 minutes to avoid burning.

Measure four cups of the blended pepper and pour into the pot. Be sure that the quantity of the cups of pepper is the same as the cups of the grain rice.

Stir together and add the bay leaves to start the flavor, cook for about 5 minutes on medium to high heat.

After 5 minutes of cooking, add the chicken stock, salt and all the spices, cover and allow it to be fully cooked for 10 minutes.

The total time for cooking the source is 15 minutes.

When the source is still on fire, go ahead and wash your rice.

After 15 minutes, taste the source to ensure you have the required taste you wanted.

Add the rice and stir thoroughly to be sure it is properly mixed together.

Cover with foil and cook with a medium to low heat to avoid being burnt

After 20 minutes, check the rice, taste it and adjust the seasoning if there is a need to do that.

Cover it again with foil for some minutes, after 20minutes the rice if fully ready but only need to dry.

Cover with foil again and cook  for another 10 minutes, afterward the rice is ready.

How to Cook Christmas Jollof Rice Quick

 

 

Be the first to comment

Leave a Reply

Your email address will not be published.


*