West African Jollof Rice
Experience the vibrant flavors of West African Jollof Rice, a beloved one-pot dish infused with rich spices and tomato-based goodness. This iconic recipe features perfectly cooked long-grain parboiled rice simmered in a savory blend of tomato paste, crushed tomatoes, and chicken stock, with a medley of aromatic seasonings like thyme, cayenne pepper, and ginger. A mix of colorful vegetables like peas and carrots adds nutritional value and a pop of brightness to every bite. With its enticing combination of smoky, spicy, and subtly sweet notes, Jollof Rice is an ideal centerpiece for gatherings or a comforting weeknight dinner. Garnished with fresh coriander or parsley, this dish is as visually stunning as it is delicious. Learn how to create this authentic West African classic in just over an hour for a deeply satisfying meal that serves four.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups long-grain parboiled rice
- 0.25 cup vegetable oil
- 1 whole large onion, chopped
- 1 whole red bell pepper, chopped
- 3 tablespoons tomato paste
- 1 cup canned crushed tomatoes
- 3.5 cups chicken stock
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper
- 1 teaspoon thyme
- 0.5 teaspoon ground ginger
- 1 cup mixed vegetables (peas, carrots, etc.)
- 0.25 cup fresh coriander or parsley for garnish
Instructions
Rinse the rice under cold running water until the water runs clear. Drain and set aside.
Heat the vegetable oil over medium heat in a large pot. Add the chopped onions and sauté until translucent, about 3 minutes.
Add the chopped bell pepper and continue to sauté for another 3 minutes until the pepper softens.
Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent it from burning.
Add the crushed tomatoes to the pot, stirring well to combine with the paste. Cook for 5 minutes over medium heat to reduce the acidity.
Pour in the chicken stock and add the bay leaves, salt, cayenne pepper, thyme, and ground ginger. Stir to combine all ingredients fully.
Increase the heat to high and bring the mixture to a boil. Once boiling, add the rinsed rice, stirring well to integrate the rice with the sauce.
Reduce the heat to low, cover tightly with a lid, and cook for about 30 minutes. Check occasionally to ensure the rice doesn't dry out. If more liquid is needed, add a small amount of water.
After 30 minutes, stir in the mixed vegetables and cook for an additional 10 minutes until both the rice and vegetables are fully cooked and tender.
Remove the pot from heat, let it sit covered for 5 minutes to allow the flavors to meld further.
Fluff the rice with a fork, and garnish with fresh coriander or parsley before serving. Enjoy your Jollof Rice!
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 489 mg | 10% | |
*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.
