Recipe of the day: Three delicious rice dishes

A staple in many meals around the world, rice can only be added to curries, stir-fries and desserts. Rice can be delicious and flavorful and full of flavor.

The rice that came to mind is the popular West African dish, jollof.

It is often debated who is the best either the Nigerians or the Ghanaians. However, the main basis of jollof rice is that it must have a tomato base. However, due to variations in recipes, you may find different flavors in different countries.

Other rice meals you can make include Moroccan chicken rice and another favorite rice paella.

Three delicious and delicious rice dishes

Jollof rice recipe

jollof rice dish
Jollof rice Image: iStock


  • 3 cups long-grain white rice, washed
  • 1 tin of plum tomatoes
  • 2 roasted red peppers
  • 1 large onion
  • 1 Scottish cap
  • 3 knorr dice
  • 1-2 bay leaves
  • salt to taste
  • 1 teaspoon of thyme
  • 1/4 cup tomato puree/paste
  • 2 teaspoons curry powder optional
  • 1-2 cups of chicken broth
  • Water as needed
  • A drizzle of vegetable/sunflower oil


  1. Preheat the oven to 200ºC and roast the red peppers for 20-25 minutes (optional step for extra smoked jollof rice).
  2. Add 1 can of plum tomatoes, 2 red peppers, 1 large onion and 1 Scotch Bonnet to a blender and blend until smooth.
  3. Add vegetable oil to cover the base of a large saucepan. When the oil is hot, pour in the mixture and cook on medium heat for 10 minutes.
  4. Add salt to taste, 1 tablespoon thyme, 3 knorr cubes, 2 teaspoons curry powder (optional), 4 tablespoons or 1/4 cup tomato paste (puree), and 1-2 cups chicken stock. Stir and cook for another 15 minutes (see notes).
  5. Add the rinsed white rice to the pan and stir. Then add 3 cups of water to cover the rice and cook on low/medium heat for 10-15 minutes (you may need to check the rice, add another cup of water and turn the rice every 7 minutes to prevent it from burning). .
  6. Finally add the bay leaves and 1/2 onion cut into thin slices (optional), stir and let cook on low heat until done.

This recipe can be found at

Moroccan chicken and rice

Moroccan chicken and rice.  Image: iStock
Image: iStock


For the chicken:

  • 6 bone-in chicken thighs (with skin, optional)
  • Juice of 1/2 lemon
  • 1/4 cup chicken broth
  • 1 tablespoon of olive oil
  • 1 1/2 tablespoons of turmeric
  • 1 tablespoon of cumin
  • 1/2 tablespoon of dry coriander
  • 1 1/2 tablespoons of oregano
  • 6 crushed garlic cloves
  • Sal
  • pepper

For the rice:

  • 2 cups of basmati rice
  • 3 1/2 cups chicken stock
  • 1 finely chopped onion
  • 4 crushed garlic cloves
  • 1 tablespoon of turmeric
  • 1 teaspoon coriander
  • 2 tablespoons of olive oil
  • Sal

To serve:

  • Lime hawks
  • Greek yogurt
  • fresh coriander


  1. First, marinate the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add the chicken and toss to coat. Cover and refrigerate for one hour overnight.
  2. Preheat the oven to 350 degrees F.
  3. Remove the chicken from the refrigerator when ready to cook. Heat 1 tablespoon olive oil in a large oven-safe pan on the stove. Add the chicken, flesh side down. Cook for about 5 minutes until golden and turn everything over to do the other side for another 5 minutes or so. Reduce the heat to low, add 1/4 cup / 60 ml chicken stock, cover and cook for another 10 minutes. Remove the chicken from the pan and transfer to a plate.
  4. In the reserved pan, add the remaining olive oil, garlic and onion. Stir for a minute and add the turmeric and coriander. Stir well. Cook until the onions soften, about 5 minutes. Add the rice and stir well until the rice is completely coated about 2-3 minutes. Pour evenly over all the stock and stir quickly.
  5. Place the chicken on the plate, cover and bake for another 20 minutes or until the rice has absorbed all the liquid. Remove from the oven and leave for a few minutes before serving.
  6. Fluff the rice with a fork before serving.

We recommend serving this dish with lime slices, Greek yogurt and fresh cilantro.

This recipe can be found at

Sausage and rice pan

Rice dish with sausage.  Image: iStock
Image: iStock


  • 1 1/4 cup white rice
  • 2 teaspoons of olive oil
  • 12 oz package of smoked sausage
  • 1/2 red pepper – sliced
  • 1/2 yellow pepper – sliced
  • 1 small white onion – quartered and sliced
  • 4 cloves of garlic – chopped
  • 1/2 teaspoon kosher sea salt
  • 1/2 teaspoon ground black pepper
  • 5 tablespoons of tomato paste
  • 1 1/4 cups low-sodium chicken broth – divided
  • 1 teaspoon red pepper
  • 1/8 teaspoon of cayenne pepper
  • 1 1/2 tablespoons parsley – chopped


  1. In a small saucepan, cook rice according to package directions.
  2. Place a large cast iron skillet over medium-high heat. When the pan is hot, add the oil. When the oil shimmers, add the sausage and cook until golden on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, and fry for 4-5 minutes. Add garlic, salt and pepper and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add tomato paste and about ¾ cup chicken stock and whisk to combine. Let the mixture simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in cooked rice, sausage, remaining chicken stock, bell pepper, and onions until combined. Garnish with chopped parsley and serve immediately.

This recipe can be found at

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