Jollof Rice Recipe

Ingredients

• 4 Roma tomatoes (chopped (or 1 can / 14.5-15 oz diced or whole))
• 2 red bell peppers (chopped (other peppers a great here))
• 1-2 Scotch bonnet peppers (chopped (or habaneros))
• 1/4 cup vegetable oil ((coconut oil works nicely))
• 1 medium onion (chopped)
• 4-5 garlic cloves (chopped)
• 4 tablespoons tomato paste
• 2¼ cups chicken stock
• 2 teaspoons curry powder (optional)
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups long-grain white rice (rinsed until the water runs mostly clear (4-5 rinses))
• 2 bay leaves
• 1 bouillon cube (optional - reduce salt if using)

Steps

1. 1

   Add the tomatoes, bell peppers, and Scotch bonnets to a blender, then blend until smooth. Set aside.

2. 2

   Heat the oil in a large wide pot over medium-high heat. Add the onion and cook 5 minutes until translucent.

3. 3

   Add the garlic and tomato paste. Cook 2-3 minutes until fragrant. TIP: Cooking the tomato paste first deepens the overall flavor.

4. 4

   Add the tomato-pepper puree. Stir and bring to a simmer. Reduce the heat to medium and cook 20-30 minutes, stirring often, until the sauce thickens to a thick sauce (almost like a loose paste), darkens to a brick red color, and you see oil separating at the edges.

5. 5

   Add the chicken stock, curry powder, thyme, salt, pepper, and bouillon if using. Bring to a boil and boil 5 minutes uncovered.

6. 6

   Add the rinsed rice and bay leaves. Stir well only once (to avoid stickiness later). Bring back to a gentle boil for 1-2 minutes uncovered.

7. 7

   Reduce heat to low and cover. Cook at a gentle simmer (a few bubbles at the edges) 20-25 minutes until the liquid is absorbed. Do not stir.

8. 8

   Turn off heat and leave covered 10-12 minutes to steam.

9. 9

   Fluff with a fork and serve. The rice should be softened but not mushy, with individual grains.

10. 10

    If the rice is still a bit firm and the pot is dry, sprinkle in 2-4 tablespoons stock/water, cover, and steam 5 more minutes, then reassess.