West African-Inspired Beef Jollof 'Rice'
with Poblano & Roasted Pepper
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
Cauliflower is the hero when it comes to recreating a favourite West African rice dish for a carb conscious diet. Tumbled with ground beef, the grains are stained with tomato, ginger and deep-bodied spices, out of which pop peas and peppers.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Poblano pepper (or green pepper)
- 20g Ginger
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Green peas
- 30ml Vegetable demi-glace
- 1 Roasted pepper
- 15ml Tomato paste
- 5g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander, cinnamon, cloves, ginger, kosher salt)
You will need:
Grater
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
7 g
Sodium
790 mg
Total Carb
26 g
Sugars
10 g
Protein
32 g
Fibre
8 g
Preparation
Mise en place
- Peel and grate the ginger.
- Medium-dice the roasted pepper.
- Halve and core the poblano lengthwise; thinly slice crosswise.
Start the jollof 'rice'
- In a large pan, heat a drizzle of oil on medium-high.
- Add the ginger, tomato paste and poblano (add ½ for medium spicy). Sauté, 30 sec. to 1 min., until fragrant.
- Add the cauliflower rice and S&P. Sauté, 1 to 2 min., until partially softened.
Finish the jollof 'rice'
- To the pan, add the beef*, roasted pepper and demi-glace; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the peas and 3 tbsp water (double for 4 portions). Cook, covered, 1 to 2 min., until warmed through.
Plate your dish
- Divide the jollof 'rice' between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
