Nigerian Jollof Rice
A vibrant and flavorful West African dish made with long-grain parboiled rice, a rich tomato sauce, and spices, perfect for gatherings and everyday meals.
Ingredients
Main Ingredients
- 2 cups long-grain parboiled rice
- 4 large ripe tomatoes Fresh tomatoes are recommended.
- 1 large red bell pepper
- 1 medium onion (finely chopped)
- 1-2 pieces Scotch bonnet peppers Adjust for spice level.
- 1/4 cup vegetable oil
- 3 cups chicken or vegetable broth Choose based on dietary preference.
- 2 teaspoons thyme Can be dried or fresh.
- 1 teaspoon curry powder
- 1 leaf bay leaf For added flavor.
- to taste salt
- 1/4 cup chopped green onions For garnish.
- 1 cup protein of choice (chicken, shrimp, or tofu) Optional addition.
Instructions
Preparation
- Wash the rice under cold water until the water runs clear.
- In a blender, combine tomatoes, red bell pepper, and Scotch bonnet peppers to create a smooth sauce.
- Heat vegetable oil in a large pot over medium heat and sauté the finely chopped onions for 3-5 minutes until translucent.
- Pour the blended tomato mixture into the pot and cook for 10-15 minutes, stirring occasionally until it reduces and oil separates.
- Add thyme, curry powder, and salt, and mix well.
- Pour in the chicken or vegetable broth, and stir. Once boiling, gently fold in the washed rice.
- Add the bay leaf, cover with a lid, and reduce heat to low. Let simmer for 25-30 minutes.
- Check the rice after the cooking time and fluff with a fork if all liquid is absorbed.
- If desired, fold in your choice of protein at this stage.
- Garnish with chopped green onions before serving.
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Notes
For best results, use fresh ingredients. Adjust spice levels according to preference. Serve with sides like fried plantains or salad.