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Home » Recipes » Jollof Rice Recipe (Nigerian Rice)

Jollof Rice Recipe (Nigerian Rice)

by Mike Hultquist · Jan 7, 2022 · 14 Comments

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Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!

Jollof Rice Recipe

We're traveling the world in search of spicy food and this time we're stopping in Africa, my friend. Western Africa, to be more specific, for a spicy rice dish that is bound to become a new favorite recipe for you.

I'm talking about Jollof Rice, and I know you are going to love it.

Jollof Rice is a West African rice dish made with hot chili peppers along with tomatoes, African curry powder and a variety of herbs and spices to achieve fluffy, spicy rice fit to serve any occasion. It is one of the most popular African recipes outside of Africa, so often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook. There is even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice.

This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Let's talk about how to make jollof rice, shall we?

Jollof Rice in a pot, ready to serve

Jollof Rice Ingredients

  • Roma tomatoes. I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
  • Red Bell Peppers. You can use other colors (green, orange, yellow) or other milder peppers.
  • Scotch Bonnet Peppers or Habanero Peppers. Optional, for a spicy version. You can use other hot peppers, or omit for a milder version of the recipe. Use local peppers available to you.
  • Vegetable Oil. A neutral oil is best, though coconut oil is great here for extra flavor.
  • Onion and Garlic. 
  • Tomato Paste.
  • Chicken Stock. Bouillon cubes are commonly used as well.
  • Seasonings. I use curry powder, dried thyme, salt and black pepper and bay leaves.
  • Rice. I use white rice and prefer long grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium grain rice. Parboiled rice can save a bit of cooking time.

Jollof Rice in a pot with a spoon, ready to serve

How to Make Jollof Rice - the Recipe Method

Make the Tomato-Pepper Puree. Blend the tomatoes, bell peppers and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

The Jollof Rice tomato-pepper puree in the food processor

Cook the Onion and Garlic. Heat 1/4 cup oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Simmer the Tomato-Pepper Puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium heat and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

The tomato-pepper puree in the pot

Add Stock and Seasonings. Add chicken stock, curry powder, thyme and salt and pepper to taste. Bring to a boil for 5 minutes.

Ready to simmer the seasoned tomato-pepper puree with stock for making Jollof rice

Add the Rice. Add rice and bay leaves and mix well. Reduce heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 - 30 minutes. You may need a bit longer. Add in water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Stirring the jollof rice in the pot

Prep for Serving. Remove from heat and remove the lid. Let sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Jollof Rice in a bowl with extra scotch bonnet peppers

Recipe Tips & Notes

  • The Peppers. Jollof rice is traditionally made with local peppers. You'll find bell peppers for substance and either local Scotch Bonnet peppers or habanero peppers for a nice level of heat, though hot peppers are optional if you'd prefer a milder dish. Try out this recipe with African bird's eye peppers, which have a good level of heat, or use more commonly found peppers, like the jalapeno or serrano.
  • Other Ingredients. You can easily vary up your jollof rice with other ingredients to your preference. Some commonly used include ginger, nutmeg, other herbs and spices, veggies like potatoes, carrots or other steamed vegetables, plantains, and different stocks.
  • Serve it for Dinner. Easily make this jollof rice recipe a full meal by adding in cooked chicken, pork, fish and other seafood or your favorite combination of proteins. I love this dish with chopped chicken as sort of an African version of chicken fried rice.
  • Crispy Rice. A special treat with jollof rice is the "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. People love that stuff!

That's it, my friends. I hope you enjoy your new jollof rice recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy! Extra spicy for me, please!

Jollof Rice in a bowl with a spoon

Cookbook Recommendation

If you want to learn more about African cooking, check out the book below with lots of great recipes and information. It's an affiliate link. Definitely recommended, and I used it to adapt this recipe.

  • Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, by Evi Aki (affiliate link, my friends!)

Try Some of My Other Popular Recipes

  • Paella
  • Indonesian Fried Rice (Nasi Goreng)
  • Arroz con Gandules
  • Arroz con Pollo
  • Mexican Rice
  • Arroz Verde (Green Rice)
  • Cajun Dirty Rice
  • Curried Rice
  • Cajun Red Beans and Rice
  • Yellow Rice (Arroz Amarillo)
  • Charleston Red Rice

Jollof Rice in a bowl, ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Jollof Rice Recipe
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Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!
Save Recipe Saved!
Course: Side Dish
Cuisine: African
Keyword: habanero, rice, scotch bonnet, spicy
Prep Time: 10 minutes
Cook Time: 45 minutes
Calories: 211kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.80 from 5 votes
Leave a Review

Ingredients

  • 4 Roma tomatoes chopped (canned tomatoes are good, too)
  • 2 red bell peppers chopped (other peppers a great here)
  • 1-2 Scotch bonnet peppers chopped (to your heat preference – other hot peppers can be used)
  • 1/4 cup vegetable oil coconut oil is great, too
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 4 tablespoons tomato paste
  • 2-1/2 cups chicken stock
  • 2 teaspoons curry powder or more to taste - optional, for extra flavor
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups white rice rinsed
  • 2 bay leaves

Instructions

  • Blend the tomatoes, bell peppers and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.
  • Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.
  • Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.
  • Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.
  • Add chicken stock, curry powder, thyme and salt and pepper to taste. Bring to a boil for 5 minutes.
  • Add rice and bay leaves and mix well. Reduce heat and cover. Simmer on low until the liquid is absorbed and the rice is cooked to your liking, about 20 minutes. You may need a bit longer. Add in water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).
  • Remove from heat and remove the lid. Let sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.
  • Serve!

Video

Nutrition Information

Calories: 211kcal   Carbohydrates: 45g   Protein: 5g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 1mg   Sodium: 112mg   Potassium: 341mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1336IU   Vitamin C: 47mg   Calcium: 33mg   Iron: 1mg
Jollof Rice Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 1/7/22 to include new information and video. It was originally published on 1/6/21.

 

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    Recipe Rating




  1. Ian says

    March 06, 2023 at 12:28 pm

    4 stars
    Cooked for 45 mins and rice was still a little too uncooked! Could I use pre cooked rice

    Reply
    • Mike Hultquist says

      March 06, 2023 at 12:37 pm

      Ian, you can use pre-cooked rice, yes. Be sure to adjust your liquids as needed.

      Reply
  2. Noella says

    November 21, 2022 at 8:10 am

    instead of using fresh tomatoes I used can and then I only used 1/34 cups of stock.

    Reply
    • Mike Hultquist says

      November 21, 2022 at 8:33 am

      Great! Thanks, Noella.

      Reply
  3. Catherine S says

    August 31, 2022 at 7:00 pm

    5 stars
    This recipe was PHENOMENAL! Never have I cooked something that could pass as a restaurant quality dish until now. I can’t wait to make it again!

    I halved the recipe (although I wish I made more) and used Anaheim pepper for a mild version, and served with chicken seasoned with the same spices used in the recipe. It turned out great!!!

    Reply
    • Mike Hultquist says

      August 31, 2022 at 8:57 pm

      Awesome! Thanks, Catherine!

      Reply
  4. Lcs says

    July 23, 2022 at 4:30 pm

    5 stars
    Oh my gosh. My daughter kept seeing this dish online and sent me a NYT recipe, but since I’m not subscribed, I found this and it was Fantastic!! Made exactly per recipe but didn’t find scotch pepper- used birds eye instead - some ground in the blender with the sauce then a few whole in the rice - we like it spicy. Served with chicken marinated in cilantro, evoo, & lime. Sautéed since it’s wicked hot for the grill. Made sauce w marinade by adding ckn stock and a couple tbsp cream. Absolutely delish! Thanks again.

    Reply
    • Mike Hultquist says

      July 23, 2022 at 10:14 pm

      Awesome!! Glad you enjoyed it! Thanks for sharing. We love this one for sure. =)

      Reply
  5. Brian O’Sullivan says

    March 23, 2022 at 11:55 am

    5 stars
    It was good to make. Followed the recipe as not to experienced at cooking. Bit hot me so will turn down the peppers next time but found it really tasty and the steps were easy to follow. Hope my African friends like when I make it for them

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 23, 2022 at 12:01 pm

      I appreciate it, Brian. Glad you enjoyed it, and yes, easy to tone down the heat to your preference.

      Reply
  6. melinda says

    January 15, 2022 at 7:40 pm

    Should the rice be wet or all liquid absorbed? When would I add ground beef?
    Gonna have to go a little milder on the peppers but recipe looks great?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:14 am

      Melinda, more traditional jollof rice absorbs the liquid and is quite fluffy. You can make it more "wet" if you'd like with a bit more liquid, more like a jambalaya or paella. Cooks choice, though you'll get different advice from Nigerians. =) I would cook the meats separately and stir them in toward the end of cooking time. Let me know how it goes for you.

      Reply
  7. G says

    December 11, 2021 at 4:21 pm

    5 stars
    Really enjoyed this!! I didn’t have any hot peppers on hand so I used a bit of chilli-garlic sauce and it was fantastic!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 11, 2021 at 6:00 pm

      Nice! Glad you enjoyed it!! Thanks for sharing. =)

      Reply

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