**Servings:** 1
**Time:**
- **Total Time:** 45 minutes
- **Preparation Time:** 10 minutes
- **Overnight Preparation Required:** Not applicable
- **Cooking Time:** 35 minutes
**Tools:**
- Induction stovetop
- Medium-sized pot or skillet suitable for induction
- Measuring cups and spoons
- Cutting board and knife
- Spoon or spatula
**Ingredients:**
- 1/2 cup long-grain parboiled rice
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/2 cup chopped tomatoes (fresh or canned)
- 1 tablespoon tomato paste
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground curry powder
- 1/4 teaspoon ground cayenne pepper (optional)
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
**Instructions:**
1. **Prepare the Rice:**
- Rinse the rice under cold water until the water runs clear. Set aside.
2. **Cook the Vegetables:**
- Heat the vegetable oil in a medium-sized pot or skillet over medium heat on the induction stovetop.
- Add the chopped onion and bell pepper, and sauté for 3-4 minutes until softened.
- Add the chopped tomatoes and tomato paste, and cook for another 5 minutes until the tomatoes break down.
3. **Add the Spices:**
- Stir in the ground thyme, curry powder, and cayenne pepper (if using). Cook for 1-2 minutes.
4. **Cook the Rice:**
- Add the rinsed rice to the pot and stir to combine with the tomato mixture.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
5. **Serve:**
- Fluff the rice with a fork and season with salt and pepper to taste.
- Garnish with fresh parsley or cilantro if desired, and serve hot.
**Health Benefits:**
- Provides essential carbohydrates from rice
- Contains vitamins and antioxidants from vegetables
**Keywords:**
Jollof rice, West African cuisine, easy recipe, induction stovetop
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