Stove Top Jollof Rice (12 oz jar)
The Saucy African
1-2
5 minutes
30 minutes
1846
West African
Main Dish
A bold, tomato-rich stovetop jollof made easy with The Saucy African Slow-Cooked Tomato Simmer Sauce. Deep flavor without the long prep.
Ingredients
Chicken tomato simmer sauce
2.5 cups of Long-grain rice, rinsed
2.5 (600 ml) chicken or vegetable broth
2 tablespoon neutral oil
0.5 tsp salt (adjust per preference)
(Optional) 1⁄4–1⁄2 tsp The Saucy African Pepper Heat Blend, for heat
Directions
Rinse rice under cold water until the water runs mostly clear. Drain completely and set aside.
In a medium heavy-bottom pot, add 2 tablespoon oil and warm over medium heat.
Add The Saucy African Tomato Simmer Sauce directly into the hot oil and cook for 3–5 minutes until fragrant.
Add broth and stir to combine. Bring the mixture to a gentle boil.
Once boiling, stir in the rinsed rice and optional Pepper Heat Blend. Mix well so the rice is evenly distributed.
Reduce heat to low. Cover tightly with foil before adding the lid.
Cook covered for 10 minutes. Do not stir while it cooks.
Remove lid and gently stir the rice to redistribute color and prevent sticking. Scrape lightly along the bottom of the pot.
Reduce heat to low, cover again, and cook for another 5–7 minutes until the rice is tender and most of the liquid is absorbed.
Turn off heat and let the rice sit covered for 5 minutes.
Fluff gently with a fork and serve hot.
