Total time · 55 min
Ghanaian Tomato and Ginger Jollof Rice
Parboiled rice steams in reduced tomato-ginger sauce, forming a lightly toasted bottom layer.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~134 kcal per serving partial estimate
- Ingredient value
- ~$8.11 partial estimate; 8 of 9 ingredients estimated
Ingredients
- 2 cups Parboiled long-grain rice
- 400 g Crushed tomatoes
- 1 piece Red bell pepper
- 1 piece Onion
- 2 cups Chicken broth
- 20 g Fresh ginger
- 45 g Tomato paste
- 3 g Dried thyme
- 30 ml Vegetable oil
Directions
- 15 min
Blend tomatoes, pepper, onion, and ginger; rinse rice until the water runs clear and drain.
- 15 min
Fry tomato paste in oil, add the puree and thyme, and reduce until oil shows at the surface.
- 25 min
Stir in rice and broth, cover tightly, and cook gently without stirring; fluff once the liquid is absorbed.