Jollof-style rice
6
Points®
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
Green pepper
1 medium
Garlic
3 clove(s)
Thyme, Dried
0.25 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)
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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