Jollof Rice

60 min · Serves 12

Based on a recipe from North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 2 lbcooked meat, cubed
• 14.8 mlolive oil
• ½ cupyellow onion, finely chopped
• ½ cupgreen peppers, finely chopped
• 2½ mlground ginger (optional)
• 1 canwhole tomatoes, low-sodium
• 2 canstomato paste, low-sodium
• 10½ cupswater
• 2½ mlblack pepper
• 2½ mlthyme
• 4.9 mlcrushed red pepper
• 2 cupswhite rice
• 2½ cupschicken broth, low-sodium

How to cook it

1. Brown the pre-cooked meat in a pan with the olive oil.
2. In a large pot, cook the onion, green pepper, and ginger in oil until the onion is tender.
3. Stir in the whole tomatoes and let the mixture simmer for five minutes.
4. Mix in the tomato paste, 2 quarts of water, black pepper, thyme, and crushed red pepper.
5. Add the browned meat to the pot and simmer for 20 minutes.
6. In a separate 2-quart saucepan, boil the rice in the chicken broth and 2.5 cups of water until the grains are soft.
7. Season the rice with salt and pepper to your preference.
8. Transfer the rice to a serving bowl and place the meat in the center.

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