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Nigerian Jollof Rice

A vibrant and flavorful dish that captures the essence of Nigerian cuisine, perfect for family gatherings and festive occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Nigerian, West African
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups washed long grain white rice Serves as a fluffy base.
  • 1 can plum tomatoes Adds a rich, tangy sweetness.
  • 2 pieces roasted red bell peppers Enhances flavor with smoky sweetness.
  • 1 large onion Adds depth and aroma.
  • 1 piece scotch bonnet Provides fiery warmth.
  • 3 cubes knorr cubes Infuses umami essence.
  • 1-2 pieces bay leaves Adds a subtle herbal note.
  • to taste salt Essential for flavor.
  • 1 tsp thyme Adds earthy touch.
  • 1/4 cup tomato puree/paste Thickens sauce and intensifies flavor.
  • 2 tsp curry powder Optional, adds warmth.
  • 1-2 cups chicken stock Enhances flavor and moisture.
  • water Used to ensure rice cooks thoroughly.
  • splash vegetable/sunflower oil For sautéing.

Method
 

Preparation
  1. Preheat the oven to 200°C (392°F) and roast the red bell peppers for 20-25 minutes.
  2. In a blender, combine the plum tomatoes, roasted red bell peppers, one large onion, and one scotch bonnet. Blend until smooth.
Cooking
  1. Heat a splash of vegetable oil in a large pot. Pour in the blended mixture and cook on medium heat for about 10 minutes.
  2. Add salt to taste, thyme, the knorr cubes, curry powder (if using), tomato paste, and chicken stock. Simmer for another 15 minutes.
  3. Introduce the rinsed rice and bay leaves, stirring gently, then add enough water to cover the rice.
  4. Simmer on low to medium heat for 10-15 minutes, checking every seven minutes and adding more water if necessary.
  5. As the rice nears completion, add half of a thinly sliced onion and optional sliced tomatoes. Cook on low heat until the rice is fluffy.

Notes

Use quality long-grain rice for best texture. Don't skip roasting the peppers for smoky flavor. Adjust the heat with the scotch bonnet based on your preference.