Classic Jollof Rice
Classic Jollof Rice
Ingredients
For the Pepper Base
- 1 onion, medium, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 scotch bonnets, adjust to taste
- 1 inch ginger, grated
For the Jollof Rice
- 1/2 cup vegetable oil
- 1 onion, medium, sliced
- 6 ounces tomato paste
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bouillon cubes, or 3
- 2 bay leaves, or 3
- 4 cups parboiled long grain rice
- 4 cups chicken broth or water, warm, or 5 cups
Instructions
- 1
In a blender, combine 1 medium roughly chopped onion, 2-3 roughly chopped red bell peppers, 2-3 scotch bonnets (adjust to taste), and 1 inch grated ginger. Blend until the mixture is completely smooth. Set aside.
⏱️ 5 min
- 2
Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1 medium sliced onion and cook, stirring occasionally, until it is caramelized. This process should take approximately 10-15 minutes.
⏱️ 15 min - 3
Add 6 ounces of tomato paste to the pot with the caramelized onions. Stir and cook for about 5 minutes, or until the tomato paste deepens in color and loses its raw taste.
⏱️ 5 min
- 4
Pour the previously blended pepper mixture into the pot. Stir thoroughly to combine with the tomato paste and onions.
⏱️ 2 min
- 5
Add 1 (14.5 ounce) can of undrained diced tomatoes to the pot. Stir everything together.
⏱️ 1 min
- 6
Season the sauce with 1 tablespoon salt (or to taste), 1 teaspoon black pepper (or to taste), 1 tablespoon curry powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 2-3 bouillon cubes. Stir well to ensure all seasonings are evenly distributed.
⏱️ 2 min
- 7
Add 2-3 bay leaves to the sauce. Reduce the heat to medium-low, cover the pot tightly, and let it simmer for 20-25 minutes. Stir occasionally during this time to prevent sticking. The sauce should thicken, and the oil should rise to the top, indicating it's ready.
⏱️ 25 min
- 8
While the sauce is simmering, rinse 4 cups of parboiled long grain rice under cold running water until the water runs completely clear. This step is crucial for preventing the rice from becoming mushy and helps remove excess starch.
⏱️ 5 min - 9
Add the rinsed rice directly into the simmering sauce in the pot. Gently stir the rice into the sauce until every grain is evenly coated with the rich tomato mixture.
⏱️ 2 min
- 10
Pour in 4-5 cups of warm chicken broth or water. Ensure the liquid level is about 1/2 inch above the rice. Do not add too much liquid, as this can make the rice mushy.
⏱️ 1 min
- 11
Place 1/2 medium sliced onion and 2-3 fresh bay leaves on top of the rice mixture. Do not stir the rice after adding the liquid and aromatics.
⏱️ 1 min
- 12
Cover the pot tightly first with aluminum foil, then secure the lid on top. This creates a tight seal necessary for steaming the rice effectively. Cook on medium-low heat for 30-40 minutes without lifting the lid. Resist the urge to peek!
⏱️ 40 min
- 13
Once the cooking time is complete, turn off the heat but keep the pot covered. Allow the rice to rest for an additional 10-15 minutes. This allows the steam to redistribute and the rice to finish cooking evenly.
⏱️ 15 min
- 14
Carefully remove the lid and aluminum foil. Gently fluff the jollof rice with a fork, mixing the bottom layers to distribute the flavors, before serving immediately. Enjoy your flavorful Jollof Rice!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Jollof Rice
For the Pepper Base
- 1 onion, medium, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 scotch bonnets, adjust to taste
- 1 inch ginger, grated
For the Jollof Rice
- 1/2 cup vegetable oil
- 1 onion, medium, sliced
- 6 ounces tomato paste
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bouillon cubes, or 3
- 2 bay leaves, or 3
- 4 cups parboiled long grain rice
- 4 cups chicken broth or water, warm, or 5 cups
Instructions
- 1
In a blender, combine 1 medium roughly chopped onion, 2-3 roughly chopped red bell peppers, 2-3 scotch bonnets (adjust to taste), and 1 inch grated ginger. Blend until the mixture is completely smooth. Set aside.
⏱️ 5 min - 2
Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1 medium sliced onion and cook, stirring occasionally, until it is caramelized. This process should take approximately 10-15 minutes.
⏱️ 15 min - 3
Add 6 ounces of tomato paste to the pot with the caramelized onions. Stir and cook for about 5 minutes, or until the tomato paste deepens in color and loses its raw taste.
⏱️ 5 min - 4
Pour the previously blended pepper mixture into the pot. Stir thoroughly to combine with the tomato paste and onions.
⏱️ 2 min - 5
Add 1 (14.5 ounce) can of undrained diced tomatoes to the pot. Stir everything together.
⏱️ 1 min - 6
Season the sauce with 1 tablespoon salt (or to taste), 1 teaspoon black pepper (or to taste), 1 tablespoon curry powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 2-3 bouillon cubes. Stir well to ensure all seasonings are evenly distributed.
⏱️ 2 min - 7
Add 2-3 bay leaves to the sauce. Reduce the heat to medium-low, cover the pot tightly, and let it simmer for 20-25 minutes. Stir occasionally during this time to prevent sticking. The sauce should thicken, and the oil should rise to the top, indicating it's ready.
⏱️ 25 min - 8
While the sauce is simmering, rinse 4 cups of parboiled long grain rice under cold running water until the water runs completely clear. This step is crucial for preventing the rice from becoming mushy and helps remove excess starch.
⏱️ 5 min - 9
Add the rinsed rice directly into the simmering sauce in the pot. Gently stir the rice into the sauce until every grain is evenly coated with the rich tomato mixture.
⏱️ 2 min - 10
Pour in 4-5 cups of warm chicken broth or water. Ensure the liquid level is about 1/2 inch above the rice. Do not add too much liquid, as this can make the rice mushy.
⏱️ 1 min - 11
Place 1/2 medium sliced onion and 2-3 fresh bay leaves on top of the rice mixture. Do not stir the rice after adding the liquid and aromatics.
⏱️ 1 min - 12
Cover the pot tightly first with aluminum foil, then secure the lid on top. This creates a tight seal necessary for steaming the rice effectively. Cook on medium-low heat for 30-40 minutes without lifting the lid. Resist the urge to peek!
⏱️ 40 min - 13
Once the cooking time is complete, turn off the heat but keep the pot covered. Allow the rice to rest for an additional 10-15 minutes. This allows the steam to redistribute and the rice to finish cooking evenly.
⏱️ 15 min - 14
Carefully remove the lid and aluminum foil. Gently fluff the jollof rice with a fork, mixing the bottom layers to distribute the flavors, before serving immediately. Enjoy your flavorful Jollof Rice!
⏱️ 3 min