RCI-RC.001.0102.001
Jolof Rice
Jolof rice is a great dish when entertaining. It can be prepared in advance, refrigerated, and simply reheated just before serving time.
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- beef-smoked sausage¾ pound
- pepperoni2 ouncethinly sliced
- green bell pepper1 unitcoarsely chopped
- of corn or vegetable oil3 tablespoons
- 2½ cups
- of cleaned shrimp1 poundfresh or frozen
- tomato1 mediumchopped
- 2 unit
- 1½ cups
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- ⅛ teaspoon
Method
1
Heat the corn oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the smoked beef sausage (cut into bite-sized pieces) and sauté for 3-4 minutes until browned on the edges.
2
Add the sliced pepperoni and coarsely chopped green bell pepper to the pot, stirring constantly for 2-3 minutes until the vegetables soften slightly and release their aromas.
3 minutes
3
Stir in the chopped tomato and cook for another minute, allowing the flavors to meld together.
1 minutes
4
Pour in the water and bring the mixture to a boil, stirring occasionally to ensure the bouillon dissolves completely.
5
Add the uncooked rice to the boiling liquid, stirring gently to prevent clumping and ensure even distribution.
1 minutes
6
Reduce the heat to medium-low and add the Worcestershire sauce, salt, thyme, pepper, and garlic powder, stirring to combine all seasonings throughout the rice.
2 minutes
7
Cover the pot with a tight-fitting lid and simmer for 15-18 minutes, until the rice is partially cooked and most of the liquid is absorbed.
17 minutes
8
Gently stir the rice with a fork, pushing it away from the sides of the pot to check for liquid. Add the fresh or frozen shrimp, distributing them evenly throughout the rice.
1 minutes
9
Cover the pot again and continue simmering for 8-10 minutes, until the shrimp are pink and cooked through and the rice is tender and has absorbed all remaining liquid.
9 minutes
10
Remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice to finish cooking in the residual steam.
5 minutes
11
Fluff the rice gently with a fork, ensuring all ingredients are evenly distributed, and serve hot.