Jollof Rice
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.
Servings: 8 servings
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
Notes
- For a vegetarian option, swap chicken broth and bouillon for veggie versions.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 385mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg