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    Simon-Rumpza Cookbook

    Instant Pot Jollof Rice

    African
    Rice
    Sides
    Starch
    ​

    6 servings

    porzioni

    10 minutes

    tempo di preparazione

    30 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    1 tomato

    1 red bell pepper (stems and seeds removed)

    ½ red onion (medium size)

    2 habanero peppers (adjust to spice tolerance)

    ⅓ cup vegetable oil

    ½ red onion (medium, diced)

    2 tablespoons tomato paste (substitute puree)

    2 bouillon cubes (vegetarian)

    ½ teaspoon thyme

    ½ tablespoon curry powder (optional)

    2 cups long grain rice (substitute basmati)

    3 cups vegetable broth

    1 bay leaf

    1 teaspoon salt

    Istruzioni

    Blend 1 tomato, 1 red pepper, ½ red onion and 2 habanero peppers in a blender until you get a smooth puree. This is the base of the Jollof rice. Measure 1 cup of this sauce and save the rest (check post for how you can use this!)

    Turn on the sauté mode in your Instant Pot. Add ⅓ cup of vegetable oil into the inner pot of the Instant Pot, followed by ½ red onion diced well. Sauté the onion and then add 2 tablespoons of tomato paste. Stir consistently to avoid the bottom burning.

    Pour 1 cup of the blended pepper base along with 2 bouillon cubes (crumbled so it can dissolve faster), ½ teaspoon of thyme, and ½ tablespoon of curry powder (optional). Fry for another minute or two, making sure to scrape the bottom of the pot. Turn off the sauté mode.

    Wash 2 cups of long grain rice (or basmati rice) until the water runs clear (typically at least three times!) Then, add the washed rice to the inner pot of the Instant Pot along with 3 cups of vegetable broth, 1 bay leaf, and 1 teaspoon of salt (adjust to taste).

    Make sure to give this a really good mix to ensure the pepper sauce has not settled at the bottom (to prevent burn notices). Cover the Instant Pot and set valve to sealed.

    Cook on manual high pressure for 7 minutes, and then allow natural pressure release for 10 minutes.

    Open the lid when the Instant Pot is depressurized. If you notice sauce settling at the top (this is natural!) give it a good stir and serve hot. Your Instant Pot Jollof Rice is ready to be devoured.

    Note

    Find another recipe, this one was bland.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    260 kcal

    Grassi Totali

    1 g

    Grassi Saturi

    1 g

    Grassi Insaturi

    2 g

    Grassi Trans

    -

    Colesterolo

    1 mg

    Sodio

    1226 mg

    Carboidrati Totali

    57 g

    Fibra Alimentare

    2 g

    Zuccheri Totali

    4 g

    Proteine

    6 g

    6 servings

    porzioni

    10 minutes

    tempo di preparazione

    30 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    1 tomato

    1 red bell pepper (stems and seeds removed)

    ½ red onion (medium size)

    2 habanero peppers (adjust to spice tolerance)

    ⅓ cup vegetable oil

    ½ red onion (medium, diced)

    2 tablespoons tomato paste (substitute puree)

    2 bouillon cubes (vegetarian)

    ½ teaspoon thyme

    ½ tablespoon curry powder (optional)

    2 cups long grain rice (substitute basmati)

    3 cups vegetable broth

    1 bay leaf

    1 teaspoon salt

    Istruzioni

    1

    Blend 1 tomato, 1 red pepper, ½ red onion and 2 habanero peppers in a blender until you get a smooth puree. This is the base of the Jollof rice. Measure 1 cup of this sauce and save the rest (check post for how you can use this!)

    2

    Turn on the sauté mode in your Instant Pot. Add ⅓ cup of vegetable oil into the inner pot of the Instant Pot, followed by ½ red onion diced well. Sauté the onion and then add 2 tablespoons of tomato paste. Stir consistently to avoid the bottom burning.

    3

    Pour 1 cup of the blended pepper base along with 2 bouillon cubes (crumbled so it can dissolve faster), ½ teaspoon of thyme, and ½ tablespoon of curry powder (optional). Fry for another minute or two, making sure to scrape the bottom of the pot. Turn off the sauté mode.

    4

    Wash 2 cups of long grain rice (or basmati rice) until the water runs clear (typically at least three times!) Then, add the washed rice to the inner pot of the Instant Pot along with 3 cups of vegetable broth, 1 bay leaf, and 1 teaspoon of salt (adjust to taste).

    5

    Make sure to give this a really good mix to ensure the pepper sauce has not settled at the bottom (to prevent burn notices). Cover the Instant Pot and set valve to sealed.

    6

    Cook on manual high pressure for 7 minutes, and then allow natural pressure release for 10 minutes.

    7

    Open the lid when the Instant Pot is depressurized. If you notice sauce settling at the top (this is natural!) give it a good stir and serve hot. Your Instant Pot Jollof Rice is ready to be devoured.