Jollof Rice Recipe
A vibrant, spicy one-pot West African dish that’s brimming with tomatoes and peppers—this Jollof Rice Recipe is pure comfort food in every bite.
I still remember the first time I tasted Jollof Rice at a local African Cuisine pop-up here in Ohio—bright red grains, smoky undertones and just the right kick of heat. Over the years, I’ve tweaked this Rice Dish into a weeknight staple, perfect for family dinners or festive gatherings. It’s naturally gluten-free, can be made vegetarian, and doubles beautifully for meal prep. Plus, you only need one pot—so cleanup’s a breeze!
Why You’ll Love This Recipe
• Ready in under an hour—ideal for busy weeknights
• One-pot Recipe means fewer dishes and more me-time
• Bursting with tomatoes and peppers for bold, fresh flavor
• Easily adaptable: vegan, veggie-packed or protein-boosted
• Perfect as a side or stand-alone Comfort Food main
• Feeds a crowd—great for potlucks, barbecues or holiday spreads
• Naturally gluten-free and nut-free
• Keeps well for leftovers—just refrigerate or freeze
Ingredients
• 2 cups long-grain parboiled rice (rinse until water runs clear)
• 1/4 cup vegetable oil (or light olive oil)
• 1 large onion, finely chopped (save half for garnish)
• 1 red bell pepper, seeded and chopped
• 1–2 Scotch bonnet or habanero peppers, seeded for less heat (optional)
• 3 cloves garlic, minced (or 1 tsp jarred)
• 1 tbsp tomato paste (for deeper color)
• 4 large tomatoes, blended (or two 14-oz cans diced)
• 1 tsp smoked paprika (adds warmth and depth)
• 1 tsp dried thyme (or a few sprigs fresh)
• 1 bay leaf
• 3 cups low-sodium chicken or veggie broth
• Salt and freshly ground black pepper, to taste
• 1 cup mixed veggies (carrot cubes, peas, green beans)—totally optional but fun!
Tip: For that authentic smoky aroma, use a pinch of smoked chili powder or lightly char the tomatoes over an open flame before blending.
Directions
1. Heat the oil in a large, heavy-bottomed pot over medium heat. Toss in half the chopped onion and sauté until translucent and sweet-smelling—about 3 minutes.
2. Stir in the garlic, bell pepper and Scotch bonnet. Cook, stirring, until fragrant (around 2 minutes)—watch those peppers, they can sneak up on you!
3. Add tomato paste and cook for 1 minute to remove any raw edge. Then pour in your blended tomatoes and simmer uncovered until the sauce thickens and reduces by a third—about 10–12 minutes. You’ll know it’s ready when it coats the back of a wooden spoon.
4. Season with smoked paprika, thyme, bay leaf, salt and pepper. Give everything a good stir, scraping up any bits at the bottom.
5. Gently fold in the rinsed rice and mixed veggies (if using), then pour in the broth. Bring to a boil, then reduce heat to low—cover and let it cook undisturbed for 20 minutes. No peeking! That steam is what makes those grains tender.
6. After 20 minutes, remove the lid and fluff with a fork. If the rice seems too firm, pop the lid back on for another 5 minutes off heat—steam does wonders.
7. Discard the bay leaf, taste and adjust seasoning. Top with the reserved raw onion or fresh herbs for a pop of sharpness. Serve hot, family-style.
Servings & Timing
• Yield: Serves 4–6 as a main or 6–8 as a side
• Prep Time: 15 minutes (chopping, blending, rinsing rice)
• Cook Time: 35–40 minutes
• Total Time: About 55 minutes—under an hour for a flavorful West African Dish
Variations
• Spicy Sausage Jollof: Stir in sliced Andouille or smoked sausage at step 3.
• Coconut Jollof Rice: Swap half the broth for coconut milk for a creamy twist.
• Vegetarian Boost: Add roasted chickpeas or crumbled tofu after step 6.
• Seafood Edition: Gently fold in cooked shrimp or fish in the last 5 minutes.
• Low-Carb Swap: Use cauliflower rice—reduce broth and cook just 5–7 minutes.
Storage & Reheating
Refrigerate leftover Jollof Rice in an airtight container for up to 4 days. To freeze, portion into freezer-safe bags or containers—good for 2 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water or broth. In a pinch, microwave covered for 2–3 minutes, stirring halfway. Make-ahead tip: You can prep the sauce a day ahead—just refrigerate, then add rice and broth when ready.
Notes
I’ve tried everything from grilling the peppers for a charred edge to stirring coconut flakes for sweetness—each batch teaches me something new. Rinsing rice removes extra starch so grains stay separate. And patience is key: let it steam undisturbed! If you find the sauce too thin, cook it a few minutes longer before adding rice. For extra flavor, stir in a knob of butter or a splash of lemon juice right before serving.
FAQs
Q: Can I use jasmine or basmati rice?
A: You can, but cooking times vary—start checking at 15 minutes to avoid overcooking.
Q: How spicy is this Jollof Rice?
A: It’s medium heat by default. Seed the Scotch bonnet or swap for jalapeño if you prefer milder flavors.
Q: Why is my rice mushy?
A: Likely too much liquid or over-stirring. Rinse rice well, measure broth accurately, and avoid lifting the lid while cooking.
Q: Can I make it gluten-free?
A: Absolutely—just verify your broth and tomato paste are gluten-free.
Q: What proteins pair well?
A: Grilled chicken, pan-seared fish, or even a simple fried egg on top.
Q: Is this safe to freeze?
A: Yes—freeze in portioned containers for up to 2 months.
Q: How do I make it vegan?
A: Use vegetable broth and skip any meat add-ins—veggies and tofu work wonders.
Q: Can I double the recipe?
A: Yes, just use a larger pot and maintain the same ratios and cooking times—stir midway before covering.
Conclusion
This Jollof Rice Recipe brings all the warmth, spice and vibrant color of African Cuisine straight to your kitchen. With simple ingredients, easy steps and customizable options, it’s a one-pot Recipe you’ll come back to again and again. Give it a try, leave a comment below, and don’t forget to explore my other Rice Dish ideas and spicy comfort-food recipes!
Jollof Rice Recipe
Ingredients
- 2 cups long-grain parboiled rice rinse until water runs clear
- 1/4 cup vegetable oil or light olive oil
- 1 large onion finely chopped (save half for garnish)
- 1 red bell pepper seeded and chopped
- 1-2 Scotch bonnet or habanero peppers seeded for less heat (optional)
- 3 cloves garlic minced (or 1 tsp jarred)
- 1 tbsp tomato paste for deeper color
- 4 large tomatoes blended (or two 14-oz cans diced)
- 1 tsp smoked paprika adds warmth and depth
- 1 tsp dried thyme or a few sprigs fresh
- 1 bay leaf
- 3 cups low-sodium chicken or veggie broth
- Salt and freshly ground black pepper to taste
- 1 cup mixed veggies (carrot cubes, peas, green beans)—totally optional but fun!
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Toss in half the chopped onion and sauté until translucent and sweet-smelling—about 3 minutes.
- Stir in the garlic, bell pepper and Scotch bonnet. Cook, stirring, until fragrant (around 2 minutes).
- Add tomato paste and cook for 1 minute, then pour in your blended tomatoes and simmer uncovered until the sauce thickens and reduces by a third—about 10–12 minutes.
- Season with smoked paprika, thyme, bay leaf, salt and pepper. Gently fold in the rinsed rice and mixed veggies, then pour in the broth.
- Bring to a boil, then reduce heat to low—cover and let it cook undisturbed for 20 minutes. Fluff with a fork and adjust seasoning as needed.
- Discard the bay leaf, top with the reserved raw onion or fresh herbs, and serve hot family-style.
