Jollof Rice
Learn how to make Jollof Rice with us! This mouthwatering West African dish includes tender rice and a rich spice blend all simmered in a tomato and pepper sauce.
Servings: 12
Calories: 235kcal
Ingredients
- 2 tomatoes I used roma tomatoes
- 1/2 medium onion
- 1/2 Habanero pepper
- 3 red bell peppers
- 1/2 cup vegetable oil
- 1 1/2 tablespoons onion powder
- 1 tablespoon thyme
- 1 1/2 teaspoons cayenne pepper use less if you aren't a fan of spice
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 2 bay leaves
- 2 1/2 cups medium grain white rice I used Calrose
- 2 cups chicken broth
Instructions
- Chop the tomatoes, onion, and peppers into chunks. Place in a blender.
- Blend until smooth.
- Prepare the spice mix. Add all the spices to a small plate or bowl. Set aside.
- Heat oil over medium heat in a large pot or dutch oven. Add the puree along with the spice mixture. Stir to combine. Add bay leaves and bring to a boil.
- Add the rice and stir. Reduce heat to low. Cover and cook for 30 minutes. If the rice seems dry, add the chicken broth. Cook for about 15 more minutes or until the rice is al dente. Allow some of the rice to cook on the bottom of the pot and get a bit crispy.
- Remove from heat and serve.
Notes
- Allowing some of the rice to cook up crispy on the bottom will infuse the rice with a smoky flavor.
- Serve this rice with a protein of your choice and fried plantains.
- This rice is spicy. If you are not a fan of spice, then omit the Habanero pepper and the cayenne pepper.
Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 203mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1579IU | Vitamin C: 43mg | Calcium: 28mg | Iron: 1mg