This crispy jollof burrito is another take on an African staple. I previously made a jollof mac and cheese which is posted on here as well. Jollof rice is an tomato infused rice dish with just enough spice to bring flavor and heat. I especially love having it on cold days because I know it will warm me up with that very first bite.
If you are familiar with jollof in general and how to prepare it then this will be a different way to have it. This dish is usually served with a fried protein and sometimes with plantains. Trust me you will love the addition of plantains in this burrito. Remember the jollof rice is spicy and the sweetness of the plantains balances it out really well. Be sure to use a ripe plantain for extra sweetness.
Crispy Jollof Burrito
Burrito stuffed with jollof rice and sweet plantains
- 1½ cups jasmine rice
- 2¼ cup water
- 3-4 tomatoes (roma)
- ½ onion (white)
- 4-6 sprigs thyme
- 2 tbsp tomato paste
- 1 cube beef bouillon
- ¼ tsp curry powder
- 1 habanero pepper
- 1 adobo pepper (optional (for smokiness) (minced))
- 2 burrito wrap (grande (xlarge))
- 1 plantain (large)
- 1-2 lettuce leaves or shredded lettuce
- salt and pepper (to taste)
- ¼ cup canola oil
- ¼ cup canola oil (for frying plantains)
In a blender or food processor add the tomatoes (whole or halved), onion and habanero (use half and deseed if you prefer less spicy). Pulse until smooth and set aside.
Heat a Dutch oven over medium heat. Add in the oil and then the blended tomato mix. Allow to cook for about 15 minutes and then add in the tomato paste, curry powder, adobo pepper, beef bouillon, thyme, and cook for additional 5 minutes.
Add the rice to the Dutch oven, stir then add in the water. Cover tightly and cook for 30 minutes over a simmer or low heat.
While the rice cooks, peel the skin of the plantain and slice diagonally to get long slices. Heat oil in a skillet to 350° then fry for about 8 minutes flipping halfway. Do not overcrowd the pan and fry in batches if needed. Set aside once finished
Once the rice is done, remove the cover and fluff. Turn the stove off and allow any excess moisture to evaporate. If you prefer a dryer rice, use a ¼ cup less water when making it.
Build your burrito by layering the lettuce (washed), jollof rice and plantains in the tortilla. Take it to the next level if you prefer and pan frying it with cooking spray on a skillet, topping with pico and harissa crema.
