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Photo of Jollof-style rice by WW

Jollof-style rice

5
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, chopped

Green pepper

1 medium, chopped

Garlic

3 clove(s), finely chopped

Thyme, Dried

¼ teaspoon(s), level

Bay leaf, dry

1 leaf/leaves

Tomato Purèe

2 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Brown Rice, dry

250 g

Vegetable stock cube

1 cube(s), 700ml

Instructions

  1. Preheat oven to 170°C. Heat a large heavy pot over a medium-low heat. Mist with cooking spray and add the onion and pepper and cook for 5 minutes, or until softened. stirring often, until softened. Add the garlic, thyme, bay leaf and a pinch of salt and stir until aromatic, about 30 seconds. Add the rice and stir for 1-2 minutes until toasted. Stir in the tomato paste, then the tomatoes, and then the stock. Bring to a boil.
  2. Cover the pot and transfer to oven. Bake for 35 minutes. then remove the lid, and cook for a further 15-20 minutes, until the rice is tender and all the liquid has been absorbed.

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