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Ingredients
| vegetable oil: 1 cup |
| tomato sauce: 15 oz |
| onions: 1/2 |
| red bell pepper: 3 peppers |
| water: 1/2 cup |
| dried thyme (leaves): 2 tsp |
| curry powder: 1 Tbl |
| chicken bouillon: 2 cubes |
| long grain rice: 3 1/2 cups |
| salt: 1 dash (optional) |
Yummy, More Simple Jollof Rice!
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Chop onion and peppers into tiny pieces.
- In a blender pour tomato sauce, chopped onion, chopped peppers about 1/2 cup of water into a blender. Blend together until relatively smooth. Add more water if necessary. Set aside.
- In a very large saucepan, pour oil. Heat oil. In another bowl, wash rice.
- Pour tomato mixture into saucepan, then pour rice. Add the thyme, curry powder, salt and bullion cubes. Mix rice.
- Let cook for 20 minutes. Mix again. Cook for another 20 minutes. Mix again. *Remember to add more water while it's cooking.
- Continue to cook until the rice has absorbed the tomato and has turned and orange-red color. Turn heat off.
- Enjoy. It's good with anything! Hope it's not too spicy!