Name: Jollof Rice
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: For the pepper stew base -; 2 medium red bell peppers, stems and seeds removed, and roughly chopped -; 1 medium plum tomato, roughly chopped -; 1/2 medium red onion, roughly chopped -; 1 scotch bonnet or habanero pepper, stem trimmed (see recipe note) -; 1-inch piece fresh ginger, peeled -; 3 cloves garlic -; For the jollof -; 1/2 cup vegetable or peanut oil -; 1/2 medium red onion, sliced -; 1/4 cup tomato paste -; 2 cups basmati or jasmine rice, rinsed well and drained -; 1 1/2 teaspoons Jamaican-style curry powder (see recipe note) -; 1 chicken or beef bouillon cube or 1 teaspoon bouillon powder -; 2 teaspoons dried thyme -; 1/2 teaspoon garlic powder -; 1/2 teaspoon onion powder -; 1/8 teaspoon ground nutmeg -; 2 dried bay leaves -; 1 1/2 teaspoons kosher salt -; 2 cups low-sodium chicken stock -; Optional garnish -; 2 tablespoons unsalted butter, cut into 4 cubes -; 1/2 cup frozen green peas -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Jollof Rice

1. For the pepper stew base -

2. 2 medium red bell peppers, stems and seeds removed, and roughly chopped -

3. 1 medium plum tomato, roughly chopped -

4. 1/2 medium red onion, roughly chopped -

5. 1 scotch bonnet or habanero pepper, stem trimmed (see recipe note) -

6. 1-inch piece fresh ginger, peeled -

7. 3 cloves garlic -

8. For the jollof -

9. 1/2 cup vegetable or peanut oil -

10. 1/2 medium red onion, sliced -

11. 1/4 cup tomato paste -

12. 2 cups basmati or jasmine rice, rinsed well and drained -

13. 1 1/2 teaspoons Jamaican-style curry powder (see recipe note) -

14. 1 chicken or beef bouillon cube or 1 teaspoon bouillon powder -

15. 2 teaspoons dried thyme -

16. 1/2 teaspoon garlic powder -

17. 1/2 teaspoon onion powder -

18. 1/8 teaspoon ground nutmeg -

19. 2 dried bay leaves -

20. 1 1/2 teaspoons kosher salt -

21. 2 cups low-sodium chicken stock -

22. Optional garnish -

23. 2 tablespoons unsalted butter, cut into 4 cubes -

24. 1/2 cup frozen green peas -

How to cook deliciously - Jollof Rice

1. Stage

Preheat the oven to 350°F.

2. Stage

Prepare the pepper stew base: Add the bell peppers, tomato, onion, scotch bonnet or habanero pepper, ginger, and garlic into a blender, and blend until smooth. Set aside.

3. Stage

Fry the onions: Heat the oil in a large Dutch oven (mine holds 3 quarts) or a heavy-bottomed pot over medium heat. Add the onions and fry for 2 to 3 minutes, until fragrant and the edges get a little brown. Scoop out about a third of the fried onions on a small plate or bowl, and set it aside. You will use it to top the jollof rice at the end.

4. Stage

Cook the tomato paste: Add the tomato paste and cook it for 4 to 5 minutes, stirring frequently. The oil should turn red and the paste should look grainy. Reduce the heat if the paste starts sticking to the bottom of the pot and burning.

5. Stage

Cook the pepper stew base: Carefully stir in pepper stew base, and cook it uncovered for 20 to 25 minutes until reduced by about half. Stir the mixture occasionally with a wooden spoon and scrape up any bits that stick to the bottom of the pot. The mixture will splatter quite a bit! Keep it covered with a splatter guard or place a lid on top slightly ajar so that moisture can escape. Adjust the heat as needed if you notice it burning or if it’s not simmering.

6. Stage

Add the rice and seasonings: Stir in the rice, curry powder, bouillon cube, dried thyme, garlic powder, onion powder, nutmeg, bay leaves, and salt. Cook for about 3 minutes, stirring frequently. Then add the chicken stock, and bring it to a simmer.

7. Stage

Bake the jollof rice: Turn the heat off and tightly cover the pot with foil and a lid. Transfer the pot into the preheated oven and bake, undisturbed, for about 40 minutes.

8. Stage

Add butter and peas: If using the butter and peas (I highly recommend it!), remove the pot from the oven and dollop the pats of butter on top. Sprinkle the peas and the reserved fried onions on top too. Cover the pot again with the foil and lid, and bake for 5 minutes.

9. Stage

Serve: Gently stir the rice to incorporate the butter, peas, and onions. Discard the bay leaves and transfer the rice to a platter, if you’d like. Serve warm. Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals until heated through. Did you love the recipe? Leave us stars below!