Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cups chicken or vegetable broth
1 can (14 oz) diced tomatoes
1/4 cup tomato paste
1 teaspoon ground thyme
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cayenne pepper (optional, for heat)
1/2 teaspoon ground black pepper
2 bay leaves
1 cup mixed vegetables (carrots, peas, green beans), chopped
1 lb cooked chicken, beef, or shrimp (optional)
Salt to taste
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Rinse the Rice

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Prepare the Base

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Add the minced garlic and chopped bell pepper, and sauté for another 2-3 minutes.

Add Tomatoes and Spices

Stir in the diced tomatoes and tomato paste. Cook for about 5 minutes, until the tomatoes break down and the mixture thickens.

Add the ground thyme, ground cumin, paprika, ground cayenne pepper (if using), ground black pepper, and bay leaves. Stir well to combine.

Cook the Rice

Add the rinsed rice to the pot and stir to coat the rice with the tomato mixture.

Pour in the chicken or vegetable broth and bring to a boil.

Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Add Vegetables and Protein

Stir in the mixed vegetables and cooked chicken, beef, or shrimp (if using).

Cover and cook for an additional 5-10 minutes, until the vegetables are tender and the protein is heated through.

Season and Serve

Remove the bay leaves and adjust seasoning with salt to taste.

Garnish with fresh chopped parsley or cilantro.