Name: Brown rice jollof with peas and spinach
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1½ cups (277 g) long-grain brown rice, rinsed; 5 plum tomatoes (about 310 g), quartered; 2 medium red bell peppers (about 238 g), seeded and chopped; 1 large onion (150 g), half chopped for the blender, half diced; 1 scotch bonnet pepper (45 g), seeded; 2 tbsp olive oil; 2 tbsp no-salt-added tomato paste; 1 tsp dried thyme; 1 tsp curry powder; ½ tsp ground ginger; ¼ tsp ground black pepper; 1 bay leaf; 2½ cups (600 g) low-sodium chicken broth; ¾ cup water, ½ cup at the start and ¼ cup held back in case the rice is still firm; 1 tsp salt; 1 cup (134 g) frozen green peas; 2 cups (60 g) loosely packed baby spinach

Ingredients

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1½ cups long-grain brown rice, rinsed
5 plum tomatoes, quartered
2 medium red bell peppers, seeded and chopped
1 large onion, half chopped for the blender, half diced
1 scotch bonnet pepper, seeded
2 tbsp olive oil
2 tbsp no-salt-added tomato paste
1 tsp dried thyme
1 tsp curry powder
½ tsp ground ginger
¼ tsp ground black pepper
1 bay leaf
2½ cups low-sodium chicken broth
¾ cup water, ½ cup at the start and ¼ cup held back in case the rice is still firm
1 tsp salt
1 cup frozen green peas
2 cups loosely packed baby spinach

Method

Nutrition

Estimated

Per plate (one sixth of the pot) · serving size 1 of 6

Calories284

Total fat	7.1 g
Saturated fat	1.2 g
Sodium	462 mg
Total carbohydrate	48.7 g
Dietary fiber	5.4 g
Total sugars	6.7 g
Protein	8.5 g

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asharedpalate.com · asharedpalate.com/jollof-rice