Nigerian Jollof Rice
A vibrant, one-pot dish that embodies Nigeria’s culinary heritage with a rich tomato base and perfectly cooked rice.
Ingredients
Main Ingredients
- 2 cups long-grain parboiled rice Rinsed under cold water
- 4 large ripe tomatoes For the tomato mixture
- 1 each red bell pepper
- 1 each onion (finely chopped)
- 1-2 each Scotch bonnet peppers Adjust for spice level
- 1/4 cup vegetable oil
- 3 cups chicken or vegetable broth
- 2 teaspoons thyme (dried or fresh)
- 1 teaspoon curry powder
- 1 each bay leaf
- to taste Salt
- 1/4 cup chopped green onions (for garnish) Optional garnish
- to taste Protein of choice (chicken, shrimp, or tofu) Optional
Instructions
Preparation
- Rinse the long-grain parboiled rice under cold water until the water runs clear.
- In a blender, combine the ripe tomatoes, red bell pepper, and Scotch bonnet peppers, then blend until smooth.
- In a large pot, heat the vegetable oil over medium heat and sauté the finely chopped onions until translucent, about 5 minutes.
- Pour the blended tomato mixture into the pot with the sautéed onions and cook for 10-15 minutes until it reduces.
- Add dried or fresh thyme, curry powder, and salt to the tomato sauce; stir and simmer for a couple of minutes.
- Gradually pour in the chicken or vegetable broth and bring to a gentle boil.
- Add the washed rice to the pot and stir it to coat with the tomato sauce.
- Toss in the bay leaf, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes.
- Once the rice is tender and liquid absorbed, fluff it with a fork.
- If using protein, stir it in now and mix gently until combined.
- Sprinkle chopped green onions on top for garnish and serve warm.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months. Avoid lifting the lid while cooking for optimal results.