Jollof Rice Recipe (Cook & Glow)
If you’re craving a vibrant, comforting, and boldly seasoned rice dish that lights up any dinner table, this smoky one-pot Jollof Rice is the recipe to save. It’s rich, hearty, beautifully colored, and packed with layers of deep tomato flavor that taste like they took all day, even though it comes together fast. This is the kind of recipe your family will request everyday.
Equipment
- Blender or Food processor
- Pot
- Measuring cups and spoons
- Cutting board and sharp knife
- Cooking Spoon
- Fork (for fluffing the rice after resting)
Ingredients
For the Pepper Base
- 4 medium ripe tomatoes, (chopped)
- 1 large red bell pepper
- 1 medium onion, (halved)
- 2 cloves garlic
- 1 tbsp tomato paste
- 1 Scotch bonnet pepper (or ½ if you prefer mild heat)
Main Ingredients
- 2 cups long-grain parboiled rice, (rinsed)
- 1 small onion, (finely chopped)
- 1 tsp smoked paprika
- 1 tsp curry powder
- ½ tsp dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 bay leaves
- 2 ½ cups chicken broth (or vegetable broth)
- ⅓ cup vegetable oil
- Salt to taste
Instructions
- Add tomatoes, red pepper, half an onion, garlic, and Scotch bonnet to a blender. Blend until smooth. Set aside.
- Heat oil in a heavy pot over medium heat. Add the chopped onions and sauté until fragrant. Stir in the tomato paste and cook until it darkens slightly, this step unlocks a deeper, richer flavor.
- Pour in the blended pepper mixture and cook for 10–12 minutes, stirring occasionally, until the sauce thickens and starts to lose excess moisture.
- Add smoked paprika, curry powder, thyme, ginger powder, garlic powder, bay leaves, and salt. Mix well and cook for another minute so the spices bloom.
- Pour in the rinsed rice and stir so every grain is coated. Add the broth, mix gently, then reduce heat to low.
- Cover the pot with foil or parchment and place the lid on top. Allow the rice to steam for 25–30 minutes, checking only once. Avoid stirring to prevent mushy rice.
- Once the rice is fluffy and the liquid is absorbed, turn off the heat. Fluff gently with a fork, and serve warm.
Notes
For the Best Smoky Jollof Rice
- Use parboiled rice for the best texture.
- Tomato paste is key for color and richness.
- Foil helps trap steam and prevents burning.
- For extra smokiness, let the bottom slightly crisp, the famous “party rice” effect.