Birria-Style Jollof Rice Pot

MAKE THE BIRRIA BASE:

• Blend the soaked chillies, tomatoes, garlic, cumin and half the onion into a smooth paste.
• Sear the beef in a hot pot until browned on all sides, then add the chilli paste and cook for 2–3 minutes until fragrant.
• Pour in the stock, add the cinnamon stick, and simmer gently for 25 minutes until the beef is tender and the broth is rich and deeply coloured.

COOK THE RICE IN THE BROTH:

• Tip the raw Ayoola Jollof Rice straight from the pack into the simmering birria broth no need to cook it separately first.
• Cover and simmer for 12–15 minutes, stirring occasionally, until the rice has absorbed the broth and is fully cooked through, picking up the deep smoky-red colour and spice of the birria as it goes.
• If the pot looks dry before the rice is tender, add a splash more stock.

BRING IT TOGETHER:

• Once the rice is tender and the beef is falling-apart soft, remove the cinnamon stick.
• Spoon into deep bowls, making sure each portion gets plenty of shredded beef through the rice.

FINISH & SERVE:

• Top with diced onion, fresh coriander and a generous squeeze of lime.