Jollof rice (Rice with meat and vegetables)

Ingredients

• 300 g beef round, cut into cubes
• 2 pinches of salt (0.8 g)
• 2 tablespoons of oil (30 ml)
• 2 medium onions, chopped (300 g)
• 1 tablespoon of grated ginger (15 g)
• 2 cloves of garlic, pressed (6 g)
• 1 sachet of SAZÓN® beef bouillon powder
• 4 cups of water (800 ml)
• 2 medium ripe tomatoes, chopped (300 g)
• 2 tablespoons of tomato pulp (30 g)
• 1 and a half cups of rice (255 g)
• 1 small carrot, in small cubes (120 g)
• 150 g green beans, sliced
• 1 tablespoon of chopped parsley (5 g)

Modo de preparo

1. In a medium bowl, place the meat and 1 pinch of salt, and mix.
2. In a medium saucepan, place half the oil and heat over high heat. Add the meat and fry for 7 minutes, or until browned. Add half the onion and sauté for 3 minutes, or until translucent.
3. Add half the ginger and garlic, the beef bouillon, and the water, and cook over medium heat, with the pan partially covered, for 20 minutes, or until the meat is tender. Remove from the pan, reserving the meat and the cooking broth separately.
4. In the same pan, place half a tablespoon of oil and heat again over high heat. Add the remaining onion and sauté for 3 minutes, or until golden. Add the tomato and sauté for 5 minutes, or until the tomato breaks down. Add the tomato pulp, the remaining salt, the rice, the reserved cooking broth, the remaining ginger and garlic, and stir. Cook over medium heat, with the pan partially covered, for 15 minutes, or until the rice is tender.
5. Meanwhile, in another medium saucepan, place the remaining oil and heat over high heat. Add the carrot and sauté for 3 minutes, or until its color completely changes. Add the green beans and sauté for 9 minutes, or until “al dente.” Add the reserved meat and the parsley, and stir until the meat is heated through.
6. Mix with the cooked rice and serve immediately.

Tip: this recipe is inspired by jollof, a typical dish from West Africa, a region that includes the Republic of Cameroon. The preparation usually has rice as the main ingredient, in addition to vegetables and meat. Our version is a little less reddish than the traditional recipe because it uses less tomato, and this way, the colors of the meat and vegetables can really stand out.