This jollof rice recipe is something you just have to try!
With it’s simple combination of flavors, it creates a dish that will have you craving more.
Whether you enjoy it on it’s own or as a side dish to other delicious dishes, this jollof rice recipe is packed full of flavor.
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Whether served as a main dish alongside grilled chicken or fish, or as a flavorful side at gatherings and celebrations, this versatile rice recipe is sure to impress.
Jollof rice bursts with vibrant flavors, enticing the palate with its rich blend of spices and aromatic ingredients.
Originating from Nigeria, Ghana, and Senegal, it has become a beloved staple across Africa and beyond.
This one-pot wonder features a colorful medley of long-grain rice, tomatoes, onions, and a unique blend of spices like paprika, curry powder, and thyme.
Enhance it with ingredients such as bell peppers, carrots, and peas for added texture and nutrition.
For a spicy kick, add hot pepper sauce or scotch bonnet peppers.
Its versatility shines as it can be served as a main dish with grilled chicken, fish, or tofu, or as a flavorful side.
Whether at celebrations, family gatherings, or special occasions, its irresistible aroma and mouthwatering taste bring people together.
Best served piping hot, straight from the pot, its vibrant colors and fragrant aroma make it a feast for the senses.
Whether shared with loved ones or enjoyed on a picnic, Jollof rice leaves a lasting impression with its unforgettable taste.
Why You'll Love This Recipe
- This recipe for jollof rice is budget friendly.
- Whether served as a main course or a side dish, Jollof rice complements a variety of proteins and vegetables, making it a versatile addition to any meal.
- With its one-pot cooking method, making Jollof rice is simple and hassle-free, perfect for both novice and experienced cooks alike.
- The hearty and satisfying nature of Jollof rice makes it the ultimate comfort food, bringing warmth and joy to every bite.
- Perfect to serve for a weeknight dinner or to bring to pot lucks and other special occasions and gatherings like Christmas, or New Year’s celebrations.
Cost To Make
Estimated cost = $4.75 or $0.79 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Basmati Rice
- Tomatoes: Roughly chopped.
- Chili Pepper: Such as Scotch bonnet pepper or red chili pepper, chopped.
- Red Bell Pepper: Roughly chopped.
- Vegetable Oil
- Brown Onion: Finely chopped.
- Minced Garlic
- Minced Ginger
- Tomato Paste
- Ground Paprika
- Curry Powder
- Dried Thyme
- Bay Leaves
- Salt
- Stock of Choice: You could use chicken stock, vegetable stock, or water.
Instructions
This recipe for jollof rice serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Rinse your rice 2-3 times under room temperature water until the water runs clear. Drain and then set aside.
Step Two: In a blender, place the roughly chopped tomatoes, chopped chili pepper, and roughly chopped red bell peppers. Blend until smooth. Set aside.
Step Three: In a medium sized saucepan heat vegetable oil over medium heat. Then add the chopped onions and saute until softened.
This should take about 3 to 4 minutes. Then add the minced garlic and minced ginger. Cook for a further 1 to 2 minutes.
Step Four: Mix in the tomato and bell pepper puree (from step 2), and the tomato paste. Cook until the mixture thickens slightly, this should take about 5 to 7 minutes.
Step Five: Add the ground paprika, curry powder, dried thyme, bay leaves, and salt to taste. Stir to combine and cook for a further 1 to 2 minutes.
Step Six: Add the rinsed and drained rice and saute for 1 to 2 minutes. Then add the stock (or water). Mix through, making sure nothing is sticking to the bottom of the pot. Taste for seasoning and adjust as desired.
Step Seven: Bring the liquid to a boil. Once at a boil, reduce the heat to low to bring the liquid to a simmer. Cover with a lid and simmer for about 25 minutes.
Step Eight: Turn off heat, and allow rice to rest, covered, for 5 to 10 minutes. Serve.
Substitutions / Variations
Some simple variations of this jollof rice recipes you might like to try:
- Vegetable Jollof Rice: Enhance the dish with an assortment of colorful vegetables such as carrots, peas, bell peppers, and green beans.
- Seafood Jollof Rice: Incorporate seafood such as shrimp, prawns, or fish fillets into the dish for a delicious and protein-packed variation.
- Chicken Jollof Rice: Cook the rice with tender pieces of chicken, either diced or whole, to create a hearty and satisfying meal that's perfect for any occasion.
- Make the dish entirely plant-based by using vegetable broth instead of chicken broth.
- Mix through some butter at the end of cooking to add more flavor and richeness to the dish.
Serving Suggestions
Here are some ways you might like to serve this recipe for jollof rice:
- Pair it with grilled chicken or fish.
- Serve it alongside fried plantains and a side salad for a complete and satisfying dinner.
- Enjoy it with some spicy suya or kebabs.
- Incorporate it into a hearty rice bowl topped with your favorite vegetables and protein for a nutritious and filling lunch.
- Use it as a flavorful stuffing for bell peppers or tomatoes, then bake until tender.
- Pack it up for a picnic or outdoor gathering.
Storage
This recipe for jollof rice can be stoerd in an air tight container in the fridge for up to 2 to 3 days.
To reheat, you could use the microwave, or reheat on the stovetop.
If you find your rice has gone a bit dry, you could add a bit of water before reheating.
FAQ
Jollof rice is special for its vibrant colors, rich flavors, and cultural significance. It's a one-pot wonder packed with aromatic spices, creating a dish that's both delicious and deeply rooted in West African tradition.
While both dishes feature rice and spices, they have distinct flavors. Jollof rice is tomato-based with a hint of smokiness, while biryani has a more complex spice profile, often including saffron and aromatics like cloves and cardamom.
Jollof rice tastes savory, slightly spicy, and tangy from the tomatoes.
It's aromatic, with flavors of onion, garlic, and a blend of spices like paprika and thyme. Overall, it's a flavorful and satisfying dish.
While there's no single secret ingredient, the key to great jollof rice lies in the blend of spices used, particularly the combination of paprika, thyme, and sometimes a hint of nutmeg or cinnamon.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Jollof Rice Recipe
Ingredients
- 1 ½ cups (300 grams, 15.58 ounces) basmati rice
- 2 medium (250 grams, 8.81 ounces) tomatoes roughly chopped
- 1 Chili Pepper Such as Scotch bonnet pepper or red chili pepper, chopped.
- 80 grams (2.82 ounces) Red Bell Pepper roughly chopped
- 1 tablespoon vegetable oil
- 1 small (90 grams, 3.17 ounces) brown onion finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon Tomato Paste
- 1 teaspoon Ground Paprika
- ½ teaspoon Curry Powder
- 1 teaspoon Dried Thyme
- 2-3 Bay Leaves
- Salt to taste
- 2 ¼ cups (560 grams, 19.75 ounces) stock of choice such as chicken stock, vegetable stock, or water
Instructions
- Rinse your rice 2-3 times under room temperature water until the water runs clear. Drain and then set aside.
- In a blender, place the roughly chopped tomatoes, chopped chili pepper, and roughly chopped red bell peppers. Blend until smooth. Set aside.
- In a medium sized saucepan heat vegetable oil over medium heat. Then add the chopped onions and saute until softened. This should take about 3 to 4 minutes. Then add the minced garlic and minced ginger. Cook for a further 1 to 2 minutes.
- Mix in the tomato and bell pepper puree (from step 2), and the tomato paste. Cook until the mixture thickens slightly, this should take about 5 to 7 minutes.
- Add the ground paprika, curry powder, dried thyme, bay leaves, and salt to taste. Stir to combine and cook for a further 1 to 2 minutes.
- Add the rinsed and drained rice and saute for 1 to 2 minutes. Then add the stock (or water). Mix through, making sure nothing is sticking to the bottom of the pot. Taste for seasoning and adjust as desired.
- Bring the liquid to a boil. Once at a boil, reduce the heat to low to bring the liquid to a simmer. Cover with a lid and simmer for about 25 minutes.
- Turn off heat, and allow rice to rest, covered, for 5 to 10 minutes. Then remove bay leaves. Serve.
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