Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
47
High
Nutrition per serving
Calories471.1 kcal (24%)
Total Fat8.9 g (13%)
Carbs87.1 g (33%)
Sugars7.2 g (8%)
Protein10.2 g (20%)
Sodium1016 mg (51%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
8 cupsparboiled rice
washed
3bell peppers
5roma tomatoes
6scotch bonnet peppers
or habenero peppers
1red onion
whole
½ cupvegetable oil
18 oztomato paste
2maggi cubes
2 tablespoondried thyme
1 tablespoonspicy curry powder
Jamaican
2bay leaves
1 tablespoongarlic powder
2 tablespoonsalt
2 ½ cupchicken stock
1 cupwater
1red onion
chopped
salt
to taste
Instructions
Step 1
Blend together the bell peppers, scotch bonnet peppers, tomatoes, and one onions.
BlenderMix
roma tomatoes5 
red onion1 
bell peppers3 
scotch bonnet peppers6 Step 2
Transfer to an empty pan and reduce until the water is evaporated.
CooktopHeat
PotStep 3
In another pot (dutch oven), add vegetable oil and chopped onions and fry until fragrant.
CooktopHeat
Dutch Oven
vegetable oil½ cupred onion1 Step 4
Stir in tomato paste and fry for 20 minutes.
CooktopHeat
tomato paste18 ozStep 5
Stir in the boiled down tomato/pepper mix and fry for an addition 10 minutes.
CooktopHeatStep 6
Add in the seasonings and stir.
bay leaves2 
dried thyme2 tablespoon
spicy curry powder1 tablespoon
salt2 tablespoon
garlic powder1 tablespoon
maggi cubes2 Step 7
Stir in the chicken stock.
chicken stock2 ½ cupStep 8
Mix in the washed rice.
parboiled rice8 cupsStep 9
Add in just enough water to cover the surface.
water1 cupStep 10
Cover with foil and cook for 25 minutes on low heat.
FoilCooktopHeatStep 11
Stir, add more salt to taste, and enjoy!
saltView on Nigerian Party Jollof Rice
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