Low Carb West African Jollof Rice
Delight in the rich and vibrant flavors of this Low Carb West African Jollof Rice, a healthier twist on the beloved classic dish. Made with cauliflower rice as a nutrient-packed, low-carb alternative to traditional grains, this recipe retains all the bold, savory notes of authentic Jollof Rice. A fragrant blend of tomatoes, red bell peppers, garlic, ginger, and warm spices like smoked paprika and curry powder create a luscious, deeply flavorful sauce. Simmered to perfection with a touch of coconut or olive oil and garnished with fresh parsley, this one-pan dish is ready in just 40 minutes, making it perfect for weeknight dinners or meal prep. Whether you're following a keto or low-carb diet or simply looking for a lighter, vegetable-forward take on a comforting classic, this flavorful recipe is sure to become a household favorite.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 3 medium Tomatoes
- 2 large Red bell peppers
- 1 large Onion
- 3 Garlic cloves
- 1 inch Ginger
- 2 tablespoons Tomato paste
- 1 cup Chicken stock or vegetable stock
- 3 tablespoons Coconut oil or olive oil
- 2 Bay leaves
- 1 teaspoon Thyme (dried)
- 1 teaspoon Smoked paprika
- 1 teaspoon Curry powder
- 1 Scotch bonnet pepper (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Prepare the base by blending the tomatoes, red bell peppers, onion, garlic, ginger, and optional Scotch bonnet pepper in a blender until smooth. Set aside.
Heat the coconut oil or olive oil in a large skillet or pot over medium heat.
Add the blended mixture to the skillet and cook for 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
Stir in the tomato paste, smoked paprika, curry powder, thyme, salt, and black pepper. Let cook for an additional 3 minutes to bloom the spices.
Pour in the chicken stock or vegetable stock along with the bay leaves. Mix well and bring to a simmer.
Fold in the cauliflower rice, ensuring it is fully coated in the sauce. Cover the skillet and allow to cook for 7-10 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Taste and adjust seasoning if needed. Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve warm as a main dish or alongside a protein of choice.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
