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Jollof Rice

Jollof Rice

Long-grain rice cooked in a spiced tomato sauce with bell peppers, onions, and aromatic seasonings, yielding fluffy, flavorful and vibrant grains.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: West African
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups uncooked Long-Grain Parboiled Rice
  • 3 cups Hot Chicken Stock
  • 1/4 cup Vegetable Oil
  • 1 medium Onion
  • 3 Garlic Cloves
  • 1 Red Bell Pepper
  • 1 Scotch Bonnet Pepper
  • 1 400g Can Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Thyme
  • 1 tsp Curry Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Bay Leaf
  • 1/4 cup Frozen Peas for garnish

Equipment

  • Heavy-Bottomed Pot with a Tight-Fitting Lid
  • Blender
  • Wooden spoon

Method
 

  1. Rinse and drain the rice; set aside.
  2. Blend red bell pepper, scotch bonnet, and crushed tomatoes into a smooth puree.
  3. Heat vegetable oil in a heavy-bottomed pot over medium heat. Sauté onions until translucent, 3-4 minutes. Add garlic and sauté until fragrant.
  4. Stir in tomato paste and cook for 2 minutes, then add the blended tomato-pepper puree. Simmer for 5 minutes until slightly thickened.
  5. Add thyme, curry powder, paprika, salt, black pepper, and bay leaf. Stir well.
  6. Pour in the hot chicken stock and bring to a gentle boil. Add the rice, stir once, cover, and reduce heat to low. Simmer for 20 minutes until rice is tender and liquid absorbed.
  7. Remove from heat and let rest, covered, for 5 minutes.
  8. Fluff rice with a fork, remove the bay leaf, and garnish with frozen peas before serving.

Notes

Let the tomato base cook until slightly thickened before adding rice—this concentrates flavor and prevents mushy rice.