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Blogging Marathon# 58: Week 1/ Day 3

Theme: Bring on your Rice

Dish: Jollof Brown Rice 

After 2 days of Indian style rice dishes, I have an African tomato rice for the final day of this week’s marathon. Tomato flavored rice is quite a popular side dish in west African menus. This recipe is from ‘Vegan Eats World‘ by Terry Hope Romero.

Recipe uses brown rice instead of white and is baked instead of cooking on the stove. I’ve never baked brown rice before and was skeptical to follow the recipe. But I wanted to try it because when brown rice is boiled with more wet ingredients like the tomato paste, it tends to become mushy and cook unevenly. So to prevent that this dish is baked for a firmer, evenly cooked grains.

Original recipe used thyme but I added some ground coriander and fresh cilantro to give the dish an Indian touch. Serve with some tofu or paneer curry or raita for a complete meal.

Print Recipe
Jollof Brown Rice Yum
African Tomato Rice aka Jollof rice made with brown rice. This recipe is baked in the oven instead of on the stove top.
Jollof Brown Rice
Course main course
Cuisine african
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Brown Rice Long Grain
  • ¼ cupTomato paste
  • 1 Onion Medium , finely chopped
  • 3 cloves Garlic , finely minced
  • 2 chilies Green , finely chopped
  • 1 tsp Coriander Ground (or use dried or fresh thyme)
  • 1 cup Green Peas (fresh or frozen)
  • Salt To tast
  • 2 tbsps Cilantro , chopped
Course main course
Cuisine african
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Brown Rice Long Grain
  • ¼ cupTomato paste
  • 1 Onion Medium , finely chopped
  • 3 cloves Garlic , finely minced
  • 2 chilies Green , finely chopped
  • 1 tsp Coriander Ground (or use dried or fresh thyme)
  • 1 cup Green Peas (fresh or frozen)
  • Salt To tast
  • 2 tbsps Cilantro , chopped
Jollof Brown Rice
Instructions
  1. Preheat the oven to 400°F and keep a ceramic or metal baking pan ready.
  2. Heat 1tbsp oil in a saute pan, add onion, garlic and green chilies. Saute till onions turn translucent, about 4~5 minutes.
  3. Now add the add rice and cook till the grains appear lightly toasted. Remove from the heat and spread the fried rice in the baking pan.
  4. In a measuring cup, combine 2cups boiling water, tomato paste, salt and ground coriander (or dried thyme). Whisk to dissolve the tomato paste. Pour the tomato water over the rice and then stir in the peas. Bake for 25 minutes.
  5. Peel back the foil, stir twice, seal the foil again, and then turn the pan 180°; this will help redistribute the heat over more even baking.
  6. Bake another 30minutes, then remove from oven and remove the foil.
  7. The grains should have absorbed the liquid and the rice should be firm, chewy, but not hard in the center.
  8. If the rice is still hard and looks very dry, add a few tablespoons of water over the rice and bake another 10 minutes or so; if the rice is very wet, loosely cover to allow a little steam to escape and continue to bake another 8~10 minutes.
  9. When done, remove from the oven and let stand covered for 5 minutes. Granish with chopped cilantro and serve hot.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 58.

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10 thoughts on “Jollof Brown Rice (African Tomato Rice)”

  1. I’ve made this many times but never used the oven to make it before – a unique method for sure

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