Published
If you’re ready to switch up your usual rice routine, this easy Jollof rice is a must-try. It’s one of my favorite ways to bring bold, spicy flavor to the table without a ton of effort. The tomato-pepper base simmers into something rich and savory, and the fluffy rice soaks it all up beautifully. This dish is for my fellow spice lovers and anyone curious about diving into West African flavors—it’s vibrant, comforting, and way easier to pull off than you might think.
Please note: This is my simplified, weeknight-friendly version of Jollof rice. While inspired by traditional West African flavors, it’s not an authentic or regional-specific recipe.
Easy Jollof Rice Recipe
I came up with this recipe when I wanted to explore more global flavors from my own kitchen, and Jollof rice quickly became a favorite. The combination of blended tomatoes, red bell pepper, habanero, and warm spices like curry powder and thyme creates such a rich, bold flavor. Everything simmers together in one pot, so the rice soaks up all that goodness while staying fluffy and light. I love that it’s easy to customize the heat level depending on who I’m cooking for, and it always makes plenty, perfect for leftovers or feeding a crowd. You can dial the spice up or down, depending on your taste, and it always delivers big flavor. If you’re curious about West African cuisine, this is such a delicious and easy place to start. I usually serve it with grilled chicken or roasted veggies, but honestly, it’s so flavorful it can stand on its own.
Tips for Beginners
- Give your rice a good rinse under cold water until the water runs clear. This helps remove excess starch, which can cause the rice to clump or turn sticky. You want each grain to stay separate and fluffy so it soaks up the sauce beautifully.
- It might be tempting to rush, but letting the tomato-pepper sauce simmer down is key. This step concentrates the flavor and prevents the rice from getting soggy. You’re looking for a thick, rich base before the rice goes in.
Jollof Rice
Ingredients
- 1 large tomato halved
- 1 red bell pepper stem and seeds removed
- 3 cloves garlic
- 1- inch piece of ginger
- 1 habanero pepper stem removed
- 2 tablespoons olive oil
- 1/2 onion roughly chopped
- 1/2 teaspoon salt
- 4 tablespoons tomato paste
- 1 1/2 teaspoons curry powder
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 2 cups basmati rice
- 2 1/2 cups chicken broth
- 1 tablespoon chicken bouillon paste
- 1 bay leaf
- chopped cilantro
Instructions
- Place the tomatoes, bell pepper, garlic, ginger, and habanero pepper in a food processor or blender. Blend until the mixture is smooth. Set aside.1 large tomato, 1 red bell pepper, 3 cloves garlic, 1- inch piece of ginger, 1 habanero pepper
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and salt, and saute until softened.2 tablespoons olive oil, 1/2 onion, 1/2 teaspoon salt
- Stir in the tomato paste, curry powder, thyme, and smoked paprika and cook for 3 minutes until the tomato paste begins to darken and caramelize.4 tablespoons tomato paste, 1 1/2 teaspoons curry powder, 1 teaspoon thyme, 1/2 teaspoon smoked paprika
- Stir in the blended mixture from step 1 and let the mixture simmer for 10 minutes, stirring occasionally, until the sauce is reduced.
- Stir in the rice. Then, add in the chicken broth, bouillon paste, and bay leaf.2 cups basmati rice, 2 1/2 cups chicken broth, 1 tablespoon chicken bouillon paste, 1 bay leaf
- Bring the rice to a boil. Then, reduce to a simmer. Cover and cook on medium-low for 15 minutes. Take the pot off the burner and let the rice sit, covered, for 15 minutes.
- Uncover the pot, remove the bay leaf, and fluff the rice with a fork.
- Sprinkle chopped cilantro over the top.chopped cilantro
Becky’s Tips
- For a vegetarian option, swap chicken broth and bouillon for veggie versions.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Jollof Rice Step by Step
Gather all the ingredients together.
Blend the base: In a food processor or blender, combine 1 large tomato (halved), 1 red bell pepper (stem and seeds removed), 3 cloves garlic, a 1-inch piece of ginger, and 1 habanero pepper (stem removed). Blend until smooth and set aside.
Sauté the aromatics: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 roughly chopped onion and 1/2 tsp salt, then sauté for about 3–4 minutes until the onion is softened and fragrant.
Build the flavor: Stir in 4 tbsp tomato paste, 1 1/2 tsp curry powder, 1 tsp thyme, and 1/2 tsp smoked paprika. Cook for 2–3 minutes, stirring frequently, until the tomato paste darkens and begins to caramelize. Pour in the blended tomato and pepper mixture. Let the sauce simmer for about 10 minutes, stirring occasionally, until it has thickened and reduced slightly.
Cook the rice: Stir in 2 cups of basmati rice, making sure it’s well coated in the sauce. Pour in 2 1/2 cups chicken broth, add 1 tbsp chicken bouillon paste, and drop in 1 bay leaf. Bring everything to a gentle boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes. Then remove the pot from the heat but keep it covered. Let the rice sit undisturbed for another 15 minutes to finish cooking through.
Fluff and serve: Uncover the pot, discard the bay leaf, and fluff the rice gently with a fork. Sprinkle chopped cilantro over the top before serving. Enjoy!
How to Store and Reheat
Store any leftover Jollof rice in an airtight container in the fridge for up to 4 days.
For longer storage, you can freeze individual portions for up to 1 month—just let the rice cool completely before freezing.
When you’re ready to reheat, add a splash of broth or water to help loosen it up, then warm it on the stovetop over low heat or in the microwave until heated through.
Serving Suggestions
I love serving this Jollof rice with grilled chicken or roasted veggies—it’s such a flavorful base that pairs well with almost anything. It’s also a hit at BBQs, holidays, or potlucks—just scoop it into a big bowl and watch it disappear. For toppings, a sprinkle of chopped cilantro or green onions adds a fresh pop, and if you want to mellow the heat, a dollop of yogurt on top does the trick.
