4 Serves
89 Mins
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
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IndianVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
686 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Add finely diced onions and sauté until translucent, then stir in the tomato paste and spices, cooking until the mixture darkens.
Add the rice to the pot and stir well to coat every grain in the flavorful oil and tomato mixture.
Pour in the chicken broth, bring the liquid to a rolling boil, then reduce the heat to low and cover the pot tightly.
Simmer the rice undisturbed to allow the grains to absorb the liquid and flavors.
Remove from heat and let the rice stand, covered, to steam and fluff before serving.
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Nigerian