Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
4 large tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon curry powder
2 cups chicken or vegetable broth
1 bay leaf
1 cup frozen peas
1 cup chopped carrots
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2-3 tablespoons soy sauce (optional)
Fresh parsley or cilantro for garnish (optional)

Instructions

Prepare the Base

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onions and saut√© until they are translucent and soft, about 5 minutes.

Add the minced garlic and ginger, and cook for another 2 minutes.

Cook the Tomatoes

Add the chopped tomatoes and tomato paste to the pot. Stir well and cook until the tomatoes break down and the mixture thickens, about 10 minutes.

Stir in the paprika, thyme, curry powder, salt, and black pepper. Cook for an additional 2 minutes.

Add Rice and Broth

Stir in the rice until it's well-coated with the tomato mixture.

Pour in the chicken or vegetable broth and add the bay leaf. Stir well.

Bring to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

Simmer the Rice

Let the rice cook on low heat for about 20-30 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring too frequently to prevent the rice from becoming mushy.

Add Vegetables

In the last 10 minutes of cooking, add the frozen peas and chopped carrots. Stir gently to incorporate them into the rice.

Finish and Serve

Once the rice is fully cooked and the vegetables are tender, remove the bay leaf. Adjust seasoning if needed.

Garnish with fresh parsley or cilantro if desired.