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Jollof Rice

Jollof rice is a vibrant West African one-pot dish of long-grain rice cooked in a rich tomato-pepper base with warm spices. Perfect for family meals or celebrations, it’s versatile and can include chicken, shrimp or vegetables.
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Course: Main Course
Cuisine: West African
Keyword: jollof rice, West African, tomato rice, one-pot, party food, Nigerian cuisine
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 360kcal

Ingredients

  • 2 cups long-grain parboiled rice washed and drained
  • 4 large ripe tomatoes or 400g canned crushed tomatoes
  • 1 red bell pepper
  • 1 scotch bonnet or chili adjust to taste
  • 1 medium onion divided
  • 3 tbsp tomato paste
  • 3-4 tbsp vegetable oil
  • 2-3 cups chicken or vegetable stock hot
  • 1 tsp dried thyme
  • 1 tsp curry powder
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1-2 tsp salt to taste
  • ½ tsp ground black pepper
  • 1-2 bouillon cubes optional
  • 1 cup cooked shredded chicken shrimp, or mixed vegetables (optional)

Instructions

  • Rinse 2 cups rice under cold water until water runs clear; drain and set aside.
  • Roughly chop tomatoes, red bell pepper, and half the onion; remove seeds from the pepper if desired.
  • Blend tomatoes, pepper, and half the onion into a smooth purée; set aside.
  • Heat 3–4 tbsp oil in a large heavy pot over medium heat until shimmering.
  • Finely chop remaining onion and sauté until translucent and slightly golden.
  • Stir in 3 tbsp tomato paste and fry 2–3 minutes to remove raw taste and deepen color.
  • Add blended tomato mixture to the pot; simmer 10–12 minutes, stirring occasionally, until reduced and fragrant.
  • Season with thyme, curry powder, smoked paprika, bay leaves, salt, pepper and optional bouillon; simmer 5 more minutes.
  • Pour in hot stock (start with 2 cups) and bring sauce to a gentle boil; adjust seasoning.
  • Add drained rice in an even layer; do not stir vigorously—gently level the rice.
  • Reduce heat to low, cover tightly and cook 18–22 minutes until rice absorbs liquid and is nearly done.
  • If rice is still firm, add up to ½ cup more hot stock, cover and steam 5–8 minutes until tender.
  • Remove from heat and let rest 5–10 minutes with lid on to finish steaming.
  • Fluff rice gently with a fork, fold in cooked chicken or vegetables if using, and serve hot.

Nutrition

Calories: 360kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Sodium: 540mg | Fiber: 3g