Name: Jollof Rice (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: West African
Ingredients: 2 cups Long-grain rice; 1 (28 ounce) can Diced tomatoes; 1 Red bell pepper; 1 Onion; 2 Scotch bonnet peppers; 2 tbsp Tomato paste; 1 tbsp Vegetable oil; 1 tsp Curry powder; 1 tsp Dried thyme; 1/2 tsp Dried bay leaf; 1 tsp Salt; 1/2 tsp Black pepper; 1 Bouillon cube; 4 cups Chicken stock

Recipe tier

A classic West African rice dish made with tomatoes, peppers, and spices.

Total 1h 15m

Serves 6 servings

Steps 6

Ingredients 14

Rice
2 cups 400 g Long-grain rice
Sauce
1 (28 ounce) can 794 g Diced tomatoes
1 1 Red bell pepper
1 1 Onion
2 2 Scotch bonnet peppers
2 tbsp 30 mL Tomato paste
1 tbsp 15 mL Vegetable oil
Spices
1 tsp 5 g Curry powder
1 tsp 5 g Dried thyme
tsp 2.5 g Dried bay leaf
1 tsp 5 g Salt
tsp 2.5 g Black pepper
1 1 Bouillon cube
Stock
4 cups 950 mL Chicken stock

E Cook the Elevated versionUnlock restaurant-level detail with Premium.

Equipment

As an Amazon Associate I earn from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Prepare the Sauce: Roughly chop the red bell pepper, onion, and Scotch bonnet peppers. Blend these ingredients with the canned diced tomatoes and tomato paste until smooth.
Sauté the Sauce: Heat vegetable oil in a large pot over medium heat. Pour in the blended Sauce and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the raw smell disappears.
Add Spices: Stir in the curry powder, dried thyme, bay leaf, salt, black pepper, and bouillon cube into the Sauce. Cook for another 5 minutes, allowing the spices to infuse into the Sauce.
Combine Rice and Stock: Add the rice to the pot with the Sauce. Stir to coat the rice evenly with the Sauce. Pour in the chicken stock, ensuring the rice is fully submerged.
Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the rice is cooked through and all the liquid has been absorbed.
Rest and Serve: Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes before fluffing with a fork. Serve hot.