Skillet Nigerian Jollof rice & Meatballs combo
The skillet makes a difference, straight from stove top to oven. Take walk and in no time this delicious dish is ready for you and your beautiful family.
Ingredients
- 2-½ cups Basmati rice or any long grain parboiled rice. washed thoroughly and drained
- 2 tablespoon Tomato paste diluted with ¼ cup of water.
- 1 medium onions chopped
- 1 can 400ml coconut milk
- 2 cups of water or meat stock
- ½ cup coconut oil
- Salt / bouillon cubes to taste.
- 20 -25 meat balls
- 2 sticks of spring onions chopped
- 1 teaspoon curry powder
- 1 teaspoon dry thyme
- 3 cloves of garlic
Instructions
- Preheat oven to 350ºF /180ºC
- Heat up oil in a 10/12 in skillet, sauté onions and garlic till onions is translucent.
- Stir in the diluted tomato paste add the bouillon powder or cubes, curry and thyme, then stir fry for 2 minutes.
- Pour the meat stock and coconut milk in to the skillet. Stir and turn off heat.
- Taste for seasoning and adjust accordingly. (It should taste slightly salty at this point. But don’t worry the rice will absorb some salt and balance it out.)
- Stir in the rice. Cover tightly with aluminum foil.
- Transfer to the lower rack of oven and bake for 30 - 45 mins or until all the liquid is absorbed.
- Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.
Notes
Nutrition
Calories: 605kcal
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