Go Back
jollof rice nigerian

Nigerian Jollof Rice

Nigerian Jollof Rice made with basmati is a smoky, flavorful one-pot rice dish cooked in a rich blend of tomatoes, peppers, and spices perfectly fluffy, vibrant, and delicious with chicken or plantains.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: AFRICAN, Nigerian
Calories: 320
Ingredients Method

Ingredients
  

  • 2 cups basmati rice washed and drained
  • 1 medium red bell pepper
  • 1 –2 Roma tomatoes
  • ½ scotch bonnet pepper or 1 small, for more heat
  • ¼ medium onion for blending
  • 2 tablespoons vegetable oil or preferred cooking oil
  • ¼ large onion chopped (for frying)
  • ½ cup tomato paste about 4 oz
  • ½ seasoning cube or ½ teaspoon bouillon powder
  • 1 ½ teaspoons dried thyme
  • ¾ teaspoon curry powder
  • ½ bay leaf
  • 1 ½ teaspoons salt adjust to taste
  • ⅔ cup chicken stock
  • ¼ cup water
  • Chopped green onions for garnish, optional

Method
 

  1. Blend bell pepper, tomatoes, scotch bonnet, and onion until smooth.
  2. Cook blended mixture in a pan until liquid reduces and thickens.
  3. Heat oil in a pot, sauté chopped onions for 5 minutes until fragrant.
  4. Add tomato paste, stir, and cook for 3–4 minutes to remove raw taste.
  5. Stir in the reduced pepper mixture and simmer for 10 minutes until jammy.
  6. Add bouillon, thyme, curry powder, bay leaf, and salt; mix well.
  7. Pour in chicken stock and water, stir, and bring to a simmer.
  8. Add washed basmati rice, stir to coat evenly in sauce.
  9. Cover pot with foil and lid; reduce heat to low.
  10. Cook for 20–25 minutes without stirring until rice is fluffy and liquid absorbed.
  11. Fluff rice gently with a fork and garnish with chopped green onions.
  12. Serve hot with chicken, fish, or fried plantains.