How to cook Spanish Jollof Rice
Now we know how the Spanish love food. Their dishes are sure to come tops in taste and look, but being that the jollof rice is not originally theirs, do you think they can pull it off (better than the African countries)? I doubt, but let’s see.
Prep time: 45 minutes
Bell peppers (red, yellow and orange)
Garlic or garlic powder
8oz can tomato sauce
- Rinse 1 ½ cups of long grain rice and set aside. Dice bell pepper; about 1/8 of a cup of each color. Dice a 1/4 cup of onion. Dice two to three garlic cloves. Finely chop about 1/8 cup of cilantro.
- Heat 2 tbsp. of butter in a large frying pan at medium temperature. Add the 1 ½ cups of uncooked rice. Stir frequently for about 2-4 minutes until golden brown. Add three cups of water; 1/2 to 3/4 of the tomato sauce and all other ingredients. Bring to a low boil. Allow to boil until rice is ready. Dish should be reddish-orange in color.
- Reduce heat to low. Add about 1 tsp. of salt and the same amount of pepper. Cover and let simmer for 15 minutes. Check occasionally and stir if necessary to avoid sticking.
- Remove from heat and serve immediately.