Jollof Rice

A vibrant one-pot West African rice dish made with tomatoes, peppers, onions, and warm spices for a deeply savory side or main.

Jollof rice is a beloved West African dish known for its bold tomato flavor, fragrant spices, and beautiful reddish color. This version is well balanced, with tender long-grain rice simmered in a rich pepper and tomato base, making it a delicious side dish or a satisfying main course. It is perfect for family meals, celebrations, or any time you want a deeply flavorful rice recipe with simple ingredients and impressive results.

Ingredients

• 2 cups long-grain parboiled rice
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 can crushed tomatoes, about 14 ounces
• 2 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 to 2 teaspoons salt, to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• 1 cup frozen peas or diced carrots, optional
• 2 tablespoons chopped parsley or green onions for garnish

Instructions

1. Rinse the rice under cold water until the water runs mostly clear, then set it aside to drain.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes.
3. Add the garlic, red bell pepper, and yellow bell pepper. Cook for another 3 to 4 minutes until fragrant and slightly softened.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Add the crushed tomatoes, vegetable broth, water, thyme, curry powder, smoked paprika, bay leaf, salt, black pepper, and cayenne if using. Stir well and bring to a gentle simmer.
6. Cover the pot and cook the sauce for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
7. Add the drained rice and stir gently to coat every grain with the sauce. If using peas or carrots, add them now.
8. Reduce the heat to low, cover tightly, and cook for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too often while it cooks.
9. Turn off the heat and let the rice rest, covered, for 5 minutes.
10. Fluff with a fork, remove the bay leaf, garnish with parsley or green onions, and serve hot.