herbed rice jollof

How To Make herbed rice jollof

• 
  1

  In a deep saucepan bring olive oil to a medium heat, sprinkle the flour on the oil and stir till its golden brown (by this time, the oil will be quite hot)
• 
  2

  Add onions and stir for 5 minutes
• 
  3

  Add tomatoe paste and keep stirring for 10 minutes
• 
  4

  Pour in chicken stock, stir and allow to simmer on low heat for 10 minutes
• 
  5

  Add crushed tomatoe pulp and leave to simmer for 15 minutes
• 
  6

  add basil, rosemary, black pepper, chicken bouillon and curry
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  7

  add salt leave on low heat for 25 minutes stirring occasionally
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  8

  In a separate bowl add 3 tablespoons olive oil to the rice and stir, this seals the rice from absorbing too much moisture
• 
  9

  pour into the rice 2 cups of water and stir. This prepares the rice well for steaming. Then drain the water from the rice
• 
  10

  pour the rice into the tomato sauce over low heat and cover saucepan with lid. Slowly stir every 10 minutes to make sure heat is distributed evenly. Do this 3 times
• 
  11

  Cover with wax paper and leave for 20 minutes on low heat.
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  12

  Serve with your favourite salad, chicken or meat
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