Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, chopped
3-4 fresh tomatoes, blended
1 red bell pepper, blended
2-3 fresh peppers or 1-2 tablespoons ground pepper (adjust to taste)
2-3 tablespoons tomato paste
2-3 stock cubes or seasoning cubes
1 teaspoon dried thyme
1 teaspoon curry powder
1-2 bay leaves
2-3 cups chicken or beef stock (or water)
2 cups chopped vegetables (e.g., carrots, peas, green beans)
1 cup protein (e.g., cooked chicken, beef, or shrimp)
Salt to taste
Fresh parsley or coriander for garnish (optional)

Instructions

Prepare the Base

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until translucent.

Add Tomato Mixture

Stir in the blended tomatoes, red bell pepper, and fresh peppers (or ground pepper). Cook for about 10 minutes until the mixture reduces and the oil starts to float on top.

Add Seasonings

Add the tomato paste, stock cubes, dried thyme, curry powder, and bay leaves. Stir well and cook for an additional 5 minutes.

Add Rice

Stir in the rice and ensure it is well coated with the tomato mixture. Cook for about 5 minutes, allowing the rice to absorb the flavors.

Add Stock

Pour in the chicken or beef stock (or water) and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Add Vegetables and Protein

Add the chopped vegetables and protein to the pot. Stir well and cook for an additional 5-10 minutes until the vegetables are tender and the protein is heated through.

Finish and Serve

Remove the bay leaves. Adjust seasoning with salt if needed. Garnish with fresh parsley or coriander if desired.