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.
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.
Notes
Rinsing rice removes extra starch so grains stay separate. For extra flavor, use smoked chili powder or char tomatoes over an open flame. Store leftovers in the fridge for up to 4 days or freeze for 2 months.
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