Jollof Rice Recipe (West African Rice)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Rest Time
1 hr
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
256 kcal
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Course
Side Dish, Main Course
Jollof Rice Recipe (West African Rice)
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Spicy Jollof Rice - This one pot West African rice recipe includes peppers, tomatoes, plus bold seasonings for a hearty side or main dish!
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Ingredients
- 16 ounces long-grain rice about 2 ¼ cups
- 1 tablespoon oil
- 2 teaspoons chicken bouillon or base
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1-2 bay leaves
- 4 cups water
- 15 ounce can diced tomatoes I used fire-roasted
- 1 sweet onion average size
- 1 small red bell pepper
- 1 habanero pepper 2 for really hot
- 5-6 garlic cloves
- 2- inch piece ginger
- salt
Instructions
- Place the rice in a large bowl and rinse with cold water until the water run mostly clear. (This reduces the stickiness of the rice.) Then drain off the water and set the rice aside.
- Set out a large pot and a medium pot. Place the large pot over medium heat. Add the oil, rinsed rice, chicken bouillon, curry powder, paprika, thyme, and bay leaf. Toss to coat the rice in the spices. Then stir in 4 cups water. Cover and cook for 15 minutes, or until vent hole form on the top of the rice. Then remove from the heat, keep covered, and let the rice steam for another 5 minutes.
- Meanwhile, peel and cut the onion into wedges. Remove the seeds from the bell pepper and cut it into large chunks. Remove the seeds from the habanero (or don’t, for extra heat.) Peel the garlic cloves. You can leave the peel on the ginger if it is soft and papery. If it seems tough and dry, peel it off.
- Place the canned tomatoes, onion wedges, red bell pepper, habanero, garlic cloves, and ginger in a blender. Add 1 teaspoon salt. Cover and puree until smooth.
- Pour the veggie puree into the medium pot. Turn the heat on medium, and bring to a simmer. Simmer and stir continually for about 12 minutes to thicken the puree and intensify the flavor.
- Once the rice is cooked and the puree has cooked down to a thick paste, combine the two items in one pot. Gently mix the puree into the rice, coating well. Then turn off the heat and cover the rice.
- You can serve the Jollof Rice immediately, but it will taste even better if it has time to rest. I usually make it about 1-2 hours before serving it with an African or Caribbean curry dish.
Notes
- Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3-4 days.
Nutrition Information
Show Details
Serving
0.75cup
Calories
256kcal
(13%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
95mg
(4%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
672IU
(13%)
Vitamin C
28mg
(31%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 256kcal | 13% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 95mg | 4% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 28mg | 31% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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