Nigerian Party Jollof Rice
Nigerian Party Jollof Rice
Ingredients
- 4 cups long-grain rice
- 2 red bell peppers, roughly chopped
- 3 tomatoes, roughly chopped
- 1 white onion, 1/2 roughly chopped, 1/2 finely chopped
- 1 scotch bonnet peppers, or more, to taste, stems removed
- 1/2 cup vegetable oil
- 2 tablespoons butter
- 6 ounces tomato paste, 1 can
- 2 tablespoons seasoning blend, (e.g., all-purpose seasoning)
- 4 cups beef stock, or more, as needed
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 2 Maggi cubes, crumbled
Instructions
- 1
Combine the roughly chopped red bell peppers, roughly chopped tomatoes, 1/2 of the roughly chopped white onion, and scotch bonnet peppers in a blender. Blend until the mixture is completely smooth. Set aside.
⏱️ 5 min
- 2
Place the long-grain rice in a colander and rinse thoroughly under cold running water until the water runs clear. This removes excess starch. Set the washed rice aside to drain.
⏱️ 5 min
- 3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and allow it to melt. Add the finely chopped white onion and sauté until it becomes translucent and fragrant, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the tomato paste with the sautéed onions and cook for 2-3 minutes, stirring constantly, until the paste darkens slightly. Then, pour in the blended pepper-tomato mixture from Step 1 and stir well to combine.
⏱️ 5 min
- 5
Pour in 2 cups of the beef stock. Add the seasoning blend, curry powder, dried thyme, bay leaves, salt, and crumbled Maggi cubes. Stir all the ingredients well to integrate the seasonings. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 6
Add the washed and drained rice into the simmering sauce. Stir the rice thoroughly to ensure every grain is well coated with the sauce. Add the remaining 2 cups of beef stock. If the liquid level does not fully cover the rice by about 1/2 inch, add more beef stock or water as needed. Cover the pot tightly (you can place aluminum foil under the lid for a tighter seal) and cook on low heat for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid stirring during this time to prevent the rice from getting mushy.
⏱️ 25 min
- 7
Once cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes. Then, gently fluff the rice with a fork. Remove the bay leaves before serving. The Nigerian Party Jollof Rice is now ready to be enjoyed, traditionally served with fried plantains and grilled or fried chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Nigerian Party Jollof Rice
- 4 cups long-grain rice
- 2 red bell peppers, roughly chopped
- 3 tomatoes, roughly chopped
- 1 white onion, 1/2 roughly chopped, 1/2 finely chopped
- 1 scotch bonnet peppers, or more, to taste, stems removed
- 1/2 cup vegetable oil
- 2 tablespoons butter
- 6 ounces tomato paste, 1 can
- 2 tablespoons seasoning blend, (e.g., all-purpose seasoning)
- 4 cups beef stock, or more, as needed
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 2 Maggi cubes, crumbled
Instructions
- 1
Combine the roughly chopped red bell peppers, roughly chopped tomatoes, 1/2 of the roughly chopped white onion, and scotch bonnet peppers in a blender. Blend until the mixture is completely smooth. Set aside.
⏱️ 5 min - 2
Place the long-grain rice in a colander and rinse thoroughly under cold running water until the water runs clear. This removes excess starch. Set the washed rice aside to drain.
⏱️ 5 min - 3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and allow it to melt. Add the finely chopped white onion and sauté until it becomes translucent and fragrant, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the tomato paste with the sautéed onions and cook for 2-3 minutes, stirring constantly, until the paste darkens slightly. Then, pour in the blended pepper-tomato mixture from Step 1 and stir well to combine.
⏱️ 5 min - 5
Pour in 2 cups of the beef stock. Add the seasoning blend, curry powder, dried thyme, bay leaves, salt, and crumbled Maggi cubes. Stir all the ingredients well to integrate the seasonings. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min - 6
Add the washed and drained rice into the simmering sauce. Stir the rice thoroughly to ensure every grain is well coated with the sauce. Add the remaining 2 cups of beef stock. If the liquid level does not fully cover the rice by about 1/2 inch, add more beef stock or water as needed. Cover the pot tightly (you can place aluminum foil under the lid for a tighter seal) and cook on low heat for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid stirring during this time to prevent the rice from getting mushy.
⏱️ 25 min - 7
Once cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes. Then, gently fluff the rice with a fork. Remove the bay leaves before serving. The Nigerian Party Jollof Rice is now ready to be enjoyed, traditionally served with fried plantains and grilled or fried chicken.
⏱️ 5 min