Description
Bring the vibrant spirit of West Africa to your table with Nigerian Jollof Rice, a colorful, one-pot dish packed with bold tomato, pepper, and spice flavors. Perfect for celebrations or family meals, this easy, hearty recipe delivers unforgettable taste and warmth in every bite!
Ingredients
2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, chopped
4 medium tomatoes, blended (or 1 can diced tomatoes)
2–3 red bell peppers, blended
2–3 Scotch bonnet peppers (adjust for spice level)
4 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon thyme
1 teaspoon curry powder
4 cups vegetable broth (or chicken broth)
Salt, to taste
1 cup mixed vegetables (optional: carrots, peas, corn)
Grilled chicken or tofu, cooked separately (optional, for serving)
Instructions
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Rinse rice under cold water until water runs clear. Drain and set aside.
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In a large pot, heat vegetable oil over medium heat. Sauté chopped onions until soft.
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Add blended tomatoes, red bell peppers, and Scotch bonnet peppers. Cook for 10–15 minutes, stirring occasionally, until thickened.
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Stir in garlic, ginger, thyme, curry powder, and salt. Cook for another 3–5 minutes.
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Add rinsed rice and mix to coat with the tomato sauce.
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Pour in the broth. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes without lifting the lid too often.
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When rice is nearly cooked, stir in mixed vegetables (if using) and cook a few minutes more.
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Fluff with a fork and let it rest before serving with grilled chicken or tofu if desired.
Notes
Add coconut milk for a creamier, tropical version.
Adjust spice level with more or fewer Scotch bonnet peppers.
Substitute quinoa for a healthier variation.
Stir in cooked black-eyed peas for a hearty touch.
Top with sautéed shrimp for a seafood version.
