Jollof Rice

A popular West African one-pot dish made with fragrant rice cooked in a deliciously seasoned tomato-based sauce. Packed with vibrant flavors and colors, perfect for any gathering.

Jollof Rice

Cook time: 60 minutes

Servings: 6

Ingredients

  • 4 tomato medium, blended
  • 1 red bell pepper blended
  • 1 onion medium, blended
  • 1 scotch bonnet pepper optional, for heat
  • 0.25 cup vegetable oil
  • 1 onion large, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup tomato paste
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon curry powder
  • 0.5 teaspoon smoked paprika optional
  • 0.5 teaspoon black pepper
  • 2 cups rice long-grain parboiled
  • 2 cups chicken broth
  • 2 bay leaf
  • 2 bouillon cubes chicken or vegetable
  • 1 red bell pepper finely chopped
  • 1 green bell pepper finely chopped
  • 2 medium carrot diced - optional
  • 0 protein optional - chicken, beef, or shrimp, cooked and seasoned

Instructions

  1. Blend the tomatoes, red bell pepper, and onion together until smooth. Add the scotch bonnet pepper if desired.
  2. In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the tomato paste and cook for 3-5 minutes, stirring frequently, until it begins to caramelize and darken.
  5. Pour in the blended tomato mixture and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate from the tomatoes. Season with salt, thyme, curry powder, smoked paprika, and black pepper.
  6. Rinse the rice under cold water until the water runs clear.
  7. Add the rice to the pot with the tomato sauce, stirring well to coat each grain in the sauce.
  8. Pour in the chicken broth and add the bay leaves and bouillon cubes. Stir well to combine.
  9. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 20-30 minutes. Check occasionally to ensure it doesn’t burn, and stir gently if needed.
  10. When the rice is nearly done, stir in the chopped bell peppers, carrots, and any cooked protein you’re using. Cover and cook for an additional 5-10 minutes until the vegetables are tender and the flavors have melded together.
  11. Remove the bay leaves, fluff the rice with a fork, and serve your Jollof Rice hot, garnished with extra bell peppers or fresh herbs if desired.
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