Batch Ghanaian Jollof Rice for the Freezer

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

African · 75 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 3/4 cup jasmine rice
• 2 cans (28 oz) canned plum tomatoes
• 1 red bell pepper
• 1 yellow onion
• 1 garlic cloves
• 1-inch piece fresh ginger
• 3/4 tbsp tomato paste
• 1 Scotch bonnet pepper
• 1/4 tbsp curry powder
• 1/4 tbsp dried thyme
• 1 bay leaves
• 1/4 cup vegetable oil

Method (tap to check — screen stays awake)

1. Blend the plum tomatoes, bell peppers, Scotch bonnets, garlic, ginger, and two onions into a smooth base.
2. Fry the remaining chopped onion and tomato paste in oil over medium 4 minutes.
3. Add the blended base and cook down 20 minutes, stirring, until thick, darkened, and the oil separates.
4. Stir in curry powder, thyme, bay, salt, and 4 cups water, then add the rinsed jasmine rice.
5. Cover tightly and steam on low 30 minutes without stirring until tender.
6. Cool fully, then portion into freezer containers; freezes up to 3 months.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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