A high protein, low calorie version of Jollof rice that incorporates a blend of tomatoes and peppers for flavor, along with chicken for protein. Perfect for meal prep and fitness enthusiasts.
1: Make the tomato sauce by blending together: 3 plum tomatoes, 2 large red bell peppers, 1 scotch bonnet, and 1/2 cup chicken stock.
2: Heat 1 tbsp olive oil in a large pan over medium heat, then add the minced garlic and let cook for about 2 minutes.
3: Next, add the tomato paste and fry for about 5 minutes.
4: Stir in 1 tsp ginger and 2-3 bay leaves—leave to cook for 2 more minutes.
5: Add the tomato sauce and cover until the water is reduced and the sauce becomes thick —about 10-15 minutes.
6: In the meantime, wash 1.5-2 cups of long grain white rice thoroughly.
7: Return to the heated pan and season with: 1 tsp salt, 1 tsp curry, 1 tsp thyme, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 2 chicken bouillon cubes. Cook for another 3 minutes.
8: Add the rinsed rice to the sauce and stir until well coated.
9: Then add the chicken stock, stir briefly, cover, and bring to boil over high heat for about 3 minutes.
10: Once it begins to boil, reduce the heat to low and steam until the rice is done—about 30 minutes.
11: Remove the bay leaves, add chopped tomatoes (optional), and turn off the heat.
