Jollof Rice

Flavors abound in this chicken, veggie, and rice dish! This recipe makes 12 servings, which will provide you with plenty of tasty leftovers the next day!

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 12
• Cuisine: West African
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• Low-Sodium
• Low-Sugar
• High-Protein

Tags

• sauté
• healthy
• comfort food
• savory
• spicy
• crowd-pleaser

Ingredients

• 2 pound cooked meat (cut into 1-inch cubes)
• 1 tablespoon olive oil
• 0.5 cup onion (finely chopped)
• 0.5 cup green peppers (finely chopped)
• 0.5 teaspoon ground ginger
• 1 can whole tomatoes (low-sodium, 14.5 ounce)
• 2 can tomato paste (no-salt added, 6 ounces each)
• 10.5 cup water
• 0.5 teaspoon black pepper
• 0.5 teaspoon thyme
• 1 teaspoon crushed red pepper
• 2 cup white rice
• 2.5 cup chicken broth (low-sodium)

Instructions

1. Sauté cooked meat in olive oil until slightly brown.
2. In a large kettle, sauté onion, green peppers, and ground ginger in olive oil until onions are soft.
3. Add whole tomatoes and simmer for five minutes.
4. Add tomato paste, 8 cups water, black pepper, thyme, and crushed red pepper.
5. Add cooked meat, simmer 20 minutes longer.
6. In a 2-quart saucepan, cook white rice in chicken broth and water until tender.
7. Add black pepper to taste.
8. Pour the white rice in a deep bowl and arrange the cooked meat in the center.

Nutrition (per serving)

• Calories: 282
• Protein: 21.4 g
• Carbohydrates: 35.2 g
• Fat: 6.1 g
• Fiber: 2.5 g
• Sodium: 93 mg
• Saturated Fat: 1.5 g
• Sugar: 4.9 g
• Cholesterol: 50 mg