Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain rice
1/4 cup vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
3 tomatoes, blended into a puree
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon thyme
2 bay leaves
1 teaspoon curry powder
1 teaspoon chili powder (optional)
4 cups chicken or vegetable broth
1 cup mixed vegetables (carrots, peas, corn)
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)

Instructions

Prepare the Ingredients

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

Cook the Base

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

Add the chopped onions and cook until they are soft and translucent, about 5 minutes.

Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.

Add Vegetables and Spices

Add the chopped red and green bell peppers to the pot and cook for about 3 minutes.

Stir in the blended tomato puree and cook for about 10 minutes until the tomato mixture thickens and reduces slightly.

Season the Mixture

Add the paprika, ground cumin, thyme, bay leaves, curry powder, and chili powder (if using). Mix well to combine all the spices.

Add Rice and Broth

Stir in the rinsed and drained rice, making sure it is well coated with the tomato mixture.

Pour in the chicken or vegetable broth, and season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low.

Simmer the Rice

Cover the pot with a tight-fitting lid and let it simmer on low heat for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.

Add Mixed Vegetables

In the last 5 minutes of cooking, stir in the mixed vegetables. Cover and let them heat through.

Finish and Serve

Remove the pot from heat and let it sit, covered, for about 5 minutes.

Fluff the rice with a fork and garnish with fresh parsley or cilantro, if desired.