Jollof Rice Recipe

Spicy jollof rice in a white bowl with a serving spoon

4.91 from 10 ratings

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!

Prep Time10

Cook Time45

Course: Side Dish

Cuisine: African

Keyword: habanero, rice, scotch bonnet, spicy

Servings:

Calories: 211kcal

Author: Mike Hultquist

Ingredients

4 Roma tomatoes chopped (or 1 can / 14.5-15 oz diced or whole)
2 red bell peppers chopped (other peppers a great here)
1-2 Scotch bonnet peppers chopped (or habaneros)
1/4 cup vegetable oil (coconut oil works nicely)
1 medium onion chopped
4-5 garlic cloves chopped
4 tablespoons tomato paste
2¼ cups chicken stock
2 teaspoons curry powder optional
1 teaspoon dried thyme
Salt and black pepper to taste
2 cups long-grain white rice rinsed until the water runs mostly clear (4-5 rinses)
2 bay leaves
1 bouillon cube optional - reduce salt if using

Instructions

Add the tomatoes, bell peppers, and Scotch bonnets to a blender, then blend until smooth. Set aside.
Heat the oil in a large wide pot over medium-high heat. Add the onion and cook 5 minutes until translucent.
Add the garlic and tomato paste. Cook 2-3 minutes until fragrant. TIP: Cooking the tomato paste first deepens the overall flavor.
Add the tomato-pepper puree. Stir and bring to a simmer. Reduce the heat to medium and cook 20-30 minutes, stirring often, until the sauce thickens to a thick sauce (almost like a loose paste), darkens to a brick red color, and you see oil separating at the edges.
Add the chicken stock, curry powder, thyme, salt, pepper, and bouillon if using. Bring to a boil and boil 5 minutes uncovered.
Add the rinsed rice and bay leaves. Stir well only once (to avoid stickiness later). Bring back to a gentle boil for 1-2 minutes uncovered.
Reduce heat to low and cover. Cook at a gentle simmer (a few bubbles at the edges) 20-25 minutes until the liquid is absorbed. Do not stir.
Turn off heat and leave covered 10-12 minutes to steam.
Fluff with a fork and serve. The rice should be softened but not mushy, with individual grains.
If the rice is still a bit firm and the pot is dry, sprinkle in 2-4 tablespoons stock/water, cover, and steam 5 more minutes, then reassess.

Video

Notes

If using very juicy canned tomatoes, reduce the sauce longer until it thickens.
If your burner runs hot, use low-medium heat to prevent scorching the rice.
Toasted Bottom Option (“Party Jollof” style) - After the rice has cooked and the liquid is absorbed (Step 7), increase heat to medium for 2-4 minutes with the lid on to lightly toast the rice at the bottom of the pot. Do not stir. Turn off the heat as soon as you smell a lightly toasty aroma (not burnt), then proceed with the covered steam rest (Step 8). If you smell anything burning, turn off heat immediately.

Nutrition