WorldMainGluten-Free

Jollof Rice

Prep
20 minutes
Total
1 hour 5 minutes
Serves
6
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Ingredients

Units
  • 3 cups long-grain parboiled rice
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 bay leaves
  • 1 tsp curry powder
  • 1 tsp thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 red bell pepper, chopped
  • 3 cups chicken or vegetable stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 scotch bonnet or habanero pepper, whole (optional)

Instructions

  1. 1

    Rinse rice in cold water until water runs clear, then drain and set aside.

  2. 2

    Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté for 5 minutes until softened and translucent.

  3. 3

    Add minced garlic and ginger, cook for 1 minute until fragrant.

  4. 4

    Add bay leaves, curry powder, thyme, smoked paprika, and cayenne pepper. Stir and cook for 30 seconds until spices are aromatic.

  5. 5

    Add diced tomatoes, tomato paste, and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until mixture reduces and becomes paste-like.

  6. 6

    Add the drained rice to the pot and stir well to coat each grain with the tomato mixture. Cook for 2-3 minutes, stirring constantly.

  7. 7

    Pour in the stock gradually while stirring. Add salt, black pepper, and whole scotch bonnet pepper if using. Bring to a boil.

  8. 8

    Once boiling, reduce heat to low, cover tightly, and simmer for 20-25 minutes without lifting the lid.

  9. 9

    After cooking time, turn off heat and let stand covered for 10 minutes to steam.

  10. 10

    Remove bay leaves and whole pepper. Fluff rice gently with a fork and garnish with fresh parsley before serving.