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Nigerian Jollof Rice

From: Nigeria

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Medium

Ingredients

  • 2 cups Parboiled long-grain rice
  • 4 whole Roma tomatoes, roughly chopped
  • 1 whole Red bell pepper, roughly chopped
  • 0.5 whole Medium onion, finely sliced
  • 2 whole Habanero or Scotch bonnet peppers
  • 0.5 cup Neutral oil (vegetable or sunflower)
  • 4 tbsp Tomato paste
  • 2 whole Bay leaves
  • 1 tsp Dried thyme
  • 1 tbsp Curry powder
  • 1 tbsp Bouillon powder (Maggi/Knorr)
  • 1.5 tsp Salt
  • 0.5 tsp Black pepper
  • 2.5 cups Chicken or vegetable stock
  • 2 tbsp Butter (optional)

Instructions

  1. Blend tomatoes, bell pepper, onion, and habanero peppers with 0.5 cup water until smooth.
  2. Rinse parboiled rice in several changes of water until water runs nearly clear. Drain well.
  3. Heat oil in large pot over medium heat. Add sliced onion and bay leaves; fry until softened and just browning (3-5 minutes).
  4. Stir in tomato paste and fry for 3-5 minutes until darker, then add blended pepper mixture.
  5. Cook for 10-15 minutes, stirring occasionally, until mixture thickens and oil separates at the top.
  6. Add thyme, curry powder, bouillon, salt, and pepper. Cook another 2-5 minutes.
  7. Add drained rice and stir well to coat all grains with sauce.
  8. Pour in stock (enough to come just above the rice). Stir once and cover tightly with foil under the lid.
  9. Bring to boil over medium-high heat for 3-5 minutes, then reduce to low.
  10. Cook covered for about 20 minutes until rice is tender and liquid is absorbed.
  11. Optional: increase heat to medium-high for 1 minute without stirring to create crispy bottom layer.
  12. Let rest covered for 5 minutes, then fluff with fork.
  13. Remove bay leaves, dot with butter if desired, and serve hot.