NAVYAA FOODS

Ghanaian Jollof Rice, Indian Biryani, and Spanish Paella are all beloved rice dishes. But have you ever considered infusing them with the vibrant flavors of Ethiopian spices? This fusion not only adds depth but also creates a delightful culinary. .experience. Here are some creative recipes to try:

**Ethiopian-Spiced Jollof Rice**

**Ingredients:**

– 2 cups long-grain rice

• – 1 medium onion, chopped
• – 3 cloves garlic, minced
• – 1 bell pepper, chopped
• – 2 tomatoes, pureed
• – 2 tablespoons Berbere spice mix
• – 4 cups vegetable or chicken broth
• – Salt and pepper to taste
• – Fresh cilantro for garnish

**Instructions:**

1. In a large pot, saute the onions and garlic in some oil until translucent.

2. Add the bell pepper and cook for 2 minutes.

3. Stir in the pureed tomatoes and Berbere spice, cooking until the mixture thickens.

4. Add the rice, followed by the broth. Bring to a boil, then reduce to a simmer.

5. Cover and cook for 20 to 25 minutes until the rice is tender and has absorbed the liquid.

6. Fluff with a fork and garnish with fresh cilantro before serving.

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2. **Berbere Biryani**

**Ingredients:**

• – 2 cups basmati rice
• – 1 large onion, sliced
• – 2 cloves garlic, minced
• – 1 tablespoon minced ginger
• – 1 teaspoon Berbere spice
• – 1 cup mixed vegetables (carrots, peas, bell peppers)
• – 4 cups vegetable broth
• – 1 cinnamon stick
• – Fresh cilantro and lemon wedges for serving

**Instructions:**

1. Rinse the basmati rice in cold water and set aside.

2. In a large pot, sauté the onion, garlic, and ginger until the onion turns golden.

3. Stir in the Berbere spice and cook for another minute.

4. Add the mixed vegetables and sauté for a few more minutes.

5. Pour in the broth and add the cinnamon stick. Bring to a boil.

6. Add the rinsed rice, reduce to low heat, cover, and simmer for 15 to 20 minutes.

7. Remove from heat and let rest for 5 minutes before serving. Garnish with fresh cilantro and lemon wedges.

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3. **Spicy Ethiopian Paella**

**Ingredients:**

• – 2 cups short-grain rice
• – 1 onion, diced
• – 1 bell pepper, diced
• – 3 cloves garlic, minced
• – 1 teaspoon ground cumin
• – 1 tablespoon smoked paprika
• – 2 tablespoons Berbere spice
• – 1 can diced tomatoes (14 oz)
• – 4 cups vegetable or chicken broth
• – Fresh parsley for garnish
• – Optional: seafood or chicken for added protein

**Instructions:**

1. heat some oil and saute the onion and garlic until soft in a large paella pan or skillet.

2. Add the bell pepper and cook for a few minutes. Stir in the cumin. Then add the smoked paprika and Berbere spice.

3. Add the diced tomatoes and cook for  2-3 minutes.

4. Stir in the rice and broth, ensuring everything is well mixed.

5. Bring to a boil, then reduce heat to a simmer and cover.

6. Cook for about 20 minutes until the rice is tender and the liquid is absorbed. If using seafood or chicken, add it in the last 10 minutes of cooking.

7. Garnish with fresh parsley before serving.

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These Ethiopian-spice-inspired rice dishes bring a unique twist to traditional recipes, showcasing the versatility of  Ethiopian flavors and beloved rice dishes around the world. Enjoy experimenting with these fusions and savor the vibrant tastes with Navyaa Food’s specially curated #bestqualityrice!