Description
This Authentic Jollof Rice Recipe with Tomato and Peppers makes it simple to create a show-stopping, flavorful West African meal. It’s perfect for busy families, comfort food lovers, and anyone looking to bring vibrant flavors into their kitchen.
Ingredients
- 2 cups long-grain parboiled rice
- 4–5 medium ripe tomatoes
- 2 large red bell peppers
- 2 medium onions
- 1 whole scotch bonnet pepper (optional)
- 6 oz can tomato paste
- 0.5 cup cooking oil
- 3 cups chicken or vegetable broth
- 1 Tbsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Instructions
- Blend Produce: Combine fresh tomatoes, red bell peppers, half an onion, and the scotch bonnet (if using) in a blender until smooth.
- Sauté Aromatics: Heat oil in a large, heavy-bottom pot or Dutch oven. Sauté the remaining chopped onion until translucent and fragrant (about 5 minutes).
- Build Tomato Stew: Add the tomato paste and cook, stirring constantly, for 5-7 minutes until it deepens in color. Pour in the blended pepper mixture and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil floats to the top.
- Add Spices and Rice: Stir in curry powder, dried thyme, bay leaves, salt, and pepper. Add the parboiled rice and stir well to coat every grain evenly with the rich tomato sauce.
- Simmer and Steam Rice: Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low. Cover tightly with foil first, then the lid. Cook for 30-40 minutes, checking occasionally without lifting the lid too much, until the rice absorbs the liquid and becomes tender.
- Rest and Fluff: After cooking, turn off the heat and let the Jollof Rice sit, covered, for another 10-15 minutes. Gently fluff with a fork before serving.
Notes
To prevent mushy rice, use a precise rice-to-liquid ratio (1:1.5 to 1:1.75 for parboiled rice) and avoid excessive stirring. For extra fluffy rice and to prevent burning, use a heavy-bottom pot and cook on low heat, adding a piece of parchment paper under the foil for a tighter seal. Adjust spice level by omitting or adding scotch bonnet pepper. If the tomato paste sticks, add 1-2 Tbsp broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: West African
Nutrition
- Serving Size: 250 g cooked rice
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Jollof Rice, West African, Tomato, Peppers, Spicy, Rice dish, Easy meal, Comfort food, Family dinner