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Chef John’s Jollof Rice

A classic West African dish, Jollof rice is full of rich, smoky flavors and perfect as a side or main dish. Serve it alongside West African-style grilled beef (Suya) for a complete meal.
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Course: Main or Side Dish
Cuisine: West African
Keyword: Jollof Rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 12 minutes
Total Time: 57 minutes
Servings: 8
Calories: 172kcal

Ingredients

For the Tomato Sauce:

  • 1  large ripe tomato, cored and quartered
  • 1 large red bell pepper, seeded and roughly chopped
  • 1 whole habanero pepper, stem removed
  • 1 whole Fresno chili (or jalapeño), stem removed
  • 4 cloves garlic, peeled
  • 1 tbsp minced ginger
  • 2 cups water

For the Rice:

  • ⅓ cup  olive oil
  • 1 red onion, diced
  • 1 tsp salt (plus more to taste)
  • ¼ cup  tomato paste
  • 2 tbsp smoked paprika
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp  dried thyme
  • ½ tsp reshly ground black pepper
  • ¼ tsp turmeric
  • 2¼ cups basmati rice
  • 1 bay leaf
  • 1 tbsp chicken bouillon paste
  • ¼ cup chopped green onions (optional, for garnish)
  • ¼ cup  chopped cilantro (optional, for garnish)

Instructions

Prepare the Tomato Sauce:

  • In a blender, combine the tomato, red bell pepper, habanero pepper, Fresno chili, garlic, ginger, and water. Blend on high until smooth. Set aside.

Sauté the Onion and Spices:

  •  Heat the olive oil in a large saucepan over medium heat. Add the diced onion and salt, sautéing for 4-5 minutes until softened.

Incorporate Tomato Paste & Spices:

  • Move the onions to the side of the pan and add the tomato paste in the center. Sauté for 2-3 minutes, then stir in smoked paprika, curry powder, cumin, thyme, black pepper, and turmeric. Cook for another 1-2 minutes until fragrant.

Coat the Rice:

  • Turn off the heat and mix in the basmati rice, ensuring every grain is coated with the spiced tomato mixture. Add the bay leaf and chicken bouillon paste.

Cook the Rice:

  •  Turn the heat back to high, pour in the blended tomato sauce, and bring to a vigorous simmer. Cover the pot with a tight-fitting lid, reduce heat to medium-low, and simmer for 20 minutes without stirring or lifting the lid.

Let the Rice Rest:

  • After 20 minutes, turn off the heat and let the rice sit undisturbed with the lid on for 12 minutes.

Fluff and Serve:

  •  After resting, remove the lid and fluff the rice gently with a fork. Garnish with chopped green onions and cilantro if desired.

Nutrition

Calories: 172kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g
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