I took my old [[baked-beans-and-rice|Baked Beans & Rice]] recipe and modified it using this Jollof Rice recipe I found from Ethan Cheblowski.

The result was fantastic. I served this with BBQ chicken for a meal, using some of the spice mix on the chicken. I still had plenty of leftover spice mix, which I will definitely be using again.

The standalone recipe can be found [[jollof-seasoning|here]].

Ingredients (Spice Mix)

• 🫚 4 tbsp ground ginger
• 🌿 4 tbsp thyme
• ☘️ 2 tbsp coriander
• 🧅 2 tbsp onion powder
• 🧄 1 tbsp garlic powder
• 🌱 1 tbsp cinnamon
• 🌶️ 1 tbsp red pepper flakes
• 🌿 1 tbsp paprika
• 🐔 1 tbsp chicken broth powder
• 🧂 1 tbsp salt
• ☘️ 1/2 tbsp nutmeg

Ingredients (Sauce)

• 🍅 4 tomatoes
• 🫑 2 bell peppers, chopped
• 🌶️ 2 jalepeno peppers, chopped
• 🧄 1 bulb of garlic, chopped
• 🌿 2 tbsp curry powder
• ☘️ 6-8 tbsp jollof spice mix

Ingredients (Rice)

• 🍚 2 cups rice
• 🧅 2 onions, chopped
• 🫑 1 bell pepper, chopped
• 🥤 1 cup water
• 🧈 2 tbsp butter, melted
• 🧂 2 tbsp M.S.G. (optional)

Instructions

1. Preheat oven to 350 ℉ (175 ℃).
2. Add together the spice mix, and set aside in a sealable container. There will be leftovers.
3. Using a blender (or your preferred cooking appliance), blend together the sauce ingredients until smooth. Set aside.
4. Into a large cooking tray, add rice and almonds. Pour melted butter over the rice/almonds and stir until everything is evenly coated.
5. Pour the sauce over the rice, then the cup of water, then add the chopped onions and bell peppers. Stir everything until well mixed.
6. Cover the tray, with a lid or aluminium foil.
7. Bake in oven for 60 - 70 minutes. Optionally serve with sour cream and green onion garnish.