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Jollof Rice is probably Nigeria’s most famous dish. This one pot meal is a staple in many West African households and has made its way to the West. Whether you want a simple mid-week dinner or a flavorful contribution to the potluck, you can’t go wrong with Jollof!
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Nigerian Jollof Rice Recipe

Jollof Rice is probably Nigeria’s most famous dish. This one pot meal is a staple in many West African households and has made its way to the West. Whether you want a simple mid-week dinner or a flavorful contribution to the potluck, you can’t go wrong with Jollof!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Side Dish
Cuisine: African
Keyword: Jollof Rice
Servings: 6
Author: Izzy

Equipment

Ingredients

  • 3 medium tomatoes chopped, or 16-oz canned tomatoes
  • 2 red bell peppers seeded and chopped
  • 1 habanero pepper or scotch bonnet chili (see note)
  • 1/2 red onion peeled
  • 2 cups long grain rice white rice or basmati
  • 2 tablespoons vegetable oil
  • 1 small yellow onion sliced or cubed
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1/2 teaspoon dried thyme
  • 2 dried bay leaves
  • 1 cup broth chicken or vegetable, or water
  • salt and pepper to taste

Instructions

  • To a blender, add the tomatoes, bell pepper, red onion and chili pepper. Blend until smooth.
  • Place a heavy 6-quart pot on medium-high heat. Add the oil and sliced yellow onion. Sauté for 2 to 3 minutes stirring regularly until browned on the edges.
  • Add the tomato puree to the pot along with the tomato paste, curry powder, thyme and bay leaves. Bring it to a boil.
  • In the meantime, rinse the rice. Then drain through a sieve.
  • Add the rice and broth mixture to the pot and bring to a boil.
  • Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer covered for 10 minutes. Stir the pot to prevent sticking. Simmer 10 minutes more and check whether the rice is tender. Repeat this process until the rice is tender (note that different rice varieties cook at different speeds).
  • Optional: For crispy rice on the bottom, raise the heat to medium-high for 1 to 2 minutes.
  • Remove the pot from the heat. Serve the rice hot garnished with thinly sliced onion for garnish.

Notes

  • Broth: If using unsalted broth, add 1/2 teaspoon salt.
  • Chili pepper: You can use more or less based on how much heat you want.
  • Rice Cooker: You can use a rice cooker for this recipe if you have one.

Nutrition

Calories: 269kcal | Carbohydrates: 59g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 411mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1947IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 1mg