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6 days ago · In an oven-proof pot, mix the tomato sauce, oil, seasonings, and rice, then pour in the stock for a rich base. Remember, the liquid ratio is key to getting that non-sticky texture. Cover with a double layer of foil and then the pot lid to seal in that flavor and moisture. Baking:
6 days ago · Blend tomatoes, onions, bell pepper, ginger, garlic, and scotch bonnet pepper. Sauté the blended mixture in sunflower oil for 20 mins. Add spices, rice, and stock, stir, cover with foil and lid, cook for 20 mins. Remove foil, stir, cover, cook for another 5 mins. Serve hot with desired sides.
Jun 14, 2024 · Ingredients: 1 cup long-grain rice; 1 large onion, finely chopped; 2-3 bell peppers (green, red, yellow), finely chopped; 1 cup tomato paste; 2 cups chicken or beef broth
Jun 18, 2024 · Then wash the rice briefly in cold, running water and drain in a sieve. Then add the rice to the pan and bring the mixture back to a boil. Stir the rice and sauce together well and then let the rice cook for about 45 minutes on a very low heat. Then turn off the heat and let the rice steam with the lid on the pan for another 10 minutes.
Jun 3, 2024 · Instructions. Heat the oil in a saucepan and fry the onion and garlic 4–5 minutes until the onion is soft. Add the tomato paste and the seasoned salt (or Jollof seasoning), then simmer over ...
- Michael W. Twitty
- 4-6
Jun 4, 2024 · 1. Prepare the Meat: Season the beef and chicken with salt and pepper. Heat the vegetable oil in a large pot and brown the meat on all sides. Remove the meat from the pot and set aside. 2. Sauté the Vegetables: Add the chopped onions, bell peppers, and tomatoes to the pot and sauté until softened.
Jun 6, 2024 · Preheat your oven to 350 degrees Fahrenheit and grease your casserole dish. 2. Saute the squash and onion in butter until tender, about 10 minutes. Drain excess grease. 3. Mash the squash and onion with the cheeses, sour cream, and salt & pepper. 4. Pour the squash mixture into the greased casserole dish. 5.
