Dinner

Jollof Rice is for Dinner.

Jollof Rice takes 30 minutes to prepare.

Jollof Rice takes 40 minutes to cook.

Jollof Rice makes 10 servings.

The ingredients for Jollof Rice are:

2 cup Swanson Vegetable Stock Certified Organic (by LAOKEEFE)
.25 cup Pureed Tomatoes
1 tsp Coriander seed
.5 tsp Ginger, ground
.5 tsp Nutmeg, ground
.5 tsp Cinnamon, ground
.5 1tsp Canola Oil
1 cup, chopped Onions, raw
1 clove Garlic
2 cup Jasmine Rice - white
1 tsp Salt
1 tsp Pepper, black

Here is how you make Jollof Rice:

IngredientsNon-Instant Pot version: 1 large onion, thinly sliced 2 garlic cloves, minced 2 tbsp vegetable oil 2 bay leaves 5 tbsp tomato puree or to taste 600 g (3 ? cups) basmati rice 400 ml coconut milk 750 ml (3 ? cups) water 0.5 tsp ground nutmeg 0.5 tsp ground cinnamon 1 jumbo cube optional, see notes Salt to tasteInstant Pot version: 470 ml (2 cups) vegetable stock 3.5-4 tbsp tomato puree 1 tsp ground coriander 0.5 tsp ground ginger 0.5 tsp ground nutmeg 0.5 tsp ground cinnamon 2 tbsp vegetable oil (or olive oil) 1 onion finely sliced 1 tbsp minced garlic 370 g (2 cups) basmati white rice Salt to taste Freshly ground white pepper (or black pepper)UK Measures - **Convert to US Measures**InstructionsNon-Instant Pot version: Heat the oil in non-stick pan and add in onion, garlic and bay leaves and 4 tbsp of water, stir and fry for about 5 mins. Add in tomato puree and fry for about 30 seconds. Then add in rice and stir constantly until rice is coated with tomato puree. Transfer the rice mixture in to a rice cooker and add in coconut milk, water, spices and jumbo cube (if using). Mix well and adjust seasoning. Cook according to your rice cooker instructions. About 10 minutes into cooking give the rice a very good stir to make sure all the tomato is well mixed in. When the rice has cooked and the rice cooker switches to the keep warm setting, let it rest in this setting for about 10 minutes. Then open the cover of the rice cooker, fluff up the rice and leave uncovered for about 5 minutes before serving.Instant Pot version: Mix together stock, tomato puree, coriander, ginger, nutmeg, cinnamon and chilli in a jug and set aside. Select saute on pressure cooker, once it reads "hot" add oil and onion into the insert and saute for 5 mins then press cancel. Add in the garlic, stock and tomato mixture, rice and season with salt and pepper to taste and mix. Lock the lid, set valve is set to "sealing" position, select manual, high pressure and 5 mins cook time. (See recipe notes for additional cook time options.) When the cook time ends, turn the Instant Pot off and let the pressure release naturally. Stir the rice, let stand for another 5 mins then serve.Recipe NotesNon-Instant Pot version notes:Stock of your choice can be substituted for the water and or coconut milk.Add in scotch bonnet or chillies if you would like some heat.Jumbo/Maggi/Dole cubes are stock cubes used to flavour food in West Africa. They can be bought in shops selling ethnic foods. If you don't have these you can substitute the water with some stock.Nutrition facts are calculated for the Instant Pot version.Instant Pot version notes:Add in scotch bonnet or chillies if you would like some heat.Jumbo/Maggi/Dole cubes are stock cubes used to flavour food in West Africa. They can be bought in shops selling ethnic foods. If you have access to these, you can use stock cubes plus water instead of the stock.Warm stock comes to pressure faster.Rice will stick a bit ? decant rice from the inner pot immediately, soak inner pot for for 5-10 mins and wash clean.You can try 4 mins for firmer rice or 6-7 mins for softer rice. Try and see which you prefer. Serving Size:?10 1/2 cup servings

The nutritional information for Jollof Rice is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 57.2

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 368.2 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 0.8 g
• Protein: 1.2 g

The dietary needs meet for Jollof Rice is Vegetarian