Jollof rice is a super tasty dish that comes from West Africa. It's full of flavors and colors, making it a favorite at big parties and everyday dinners. Imagine rice cooked in a spicy tomato sauce with hints of onion, pepper, and other yummy spices. It’s like a big hug in a bowl! People love it because you can change it up by adding different veggies or proteins, like chicken or tofu, so it never gets boring.
Plus, it's a fun way to explore African cuisine right from your kitchen. Whether you're cooking for friends or just making dinner on a Tuesday night, jollof rice brings joy and warmth to the table.
Why This Recipe Works
This jollof rice recipe is a hit because it's straightforward and delicious. The secret is in the sauce - a blend of tomatoes, onions, and bell peppers, cooked down to perfection. This creates a rich, tangy base that the rice soaks up, giving every bite an incredible depth of flavor. What's great is that this dish isn't just tasty; it's also pretty healthy. The tomatoes and peppers are packed with vitamins, and you can adjust the heat level with chili powder to suit everyone’s taste. Plus, by adding peas or your favorite veggies, you get an extra nutrition boost.
Another reason to love this recipe is its versatility. It’s perfect for a cozy family dinner but fancy enough for special occasions. You can stick to the basics or jazz it up with whatever you have in the fridge. Whether you're a meat-lover or vegetarian, you can customize this jollof rice to make it your own. And don't worry if you're not a pro in the kitchen. The steps are easy to follow, making it a foolproof way to impress your friends and family with your cooking skills. So, why not give it a try? It might just become your new favorite dish!
Ingredients
Rice: The base of the dish. Long grain parboiled rice is traditional, but basmati can be used for a different texture.
Tomatoes: Fresh tomatoes or canned tomato paste for the rich, tangy base. Can use a blend of both for depth of flavor.
Onions: Adds sweetness and depth. Red or yellow onions work well.
Bell peppers: Red bell peppers are preferred for sweetness and color, but any color will do.
Chicken broth: Enhances the flavor. Vegetable broth can be a substitute for a vegetarian version.
Tips
- Rinse the rice thoroughly to remove excess starch and prevent sticking.
- Cook the tomato mixture down well to concentrate the flavors before adding the rice.
- Use a tight-fitting lid to ensure the rice steams properly and becomes fluffy.
- Keep the heat low once the rice is added to prevent burning at the bottom.
- Let the rice rest for a few minutes off the heat before serving to allow the flavors to meld.
How to Serve
Jollof rice is a vibrant, flavorful dish that's a staple in West African cuisine, celebrated for its delicious spicy tomato base and versatile pairings. It's a party favorite, often served at gatherings and celebrations, but it's also simple enough to be enjoyed as a weekday meal. Here are three specific serving ideas:
- With protein: Serve alongside grilled chicken, fish, or fried plantains to make it a complete meal.
- As a side dish: Perfect alongside other dishes like salads, steamed vegetables, or as part of a larger feast.
- With extra toppings: Offer with sides of sliced avocados, extra sliced tomatoes, or cucumber to add freshness and contrast to the rich flavors of the jollof rice.
Similar Recipes
Jollof Rice
Ingredients
- 2 cups long grain parboiled rice
- 4 large tomatoes blended
- 1 can tomato paste 6 oz
- 1 large onion finely chopped
- 2 red bell peppers blended
- 4 cups chicken broth
- ½ cup vegetable oil
- 2 teaspoons thyme
- 2 teaspoons curry powder
- Salt to taste
- 1 teaspoon chili powder or to taste
- 2 bay leaves
- 1 cup frozen peas optional
- Protein of choice chicken, shrimp, or tofu - optional
Instructions
- Rinse the rice until water runs clear, then set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the blended tomatoes, tomato paste, and red bell peppers. Cook until the mixture thickens and the oil begins to separate, about 10 minutes.
- Add the chicken broth, thyme, curry powder, salt, chili powder, and bay leaves. Bring to a boil.
- Stir in the rice, reduce the heat to low, cover tightly, and simmer for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking, adding a little water if necessary.
- If using, add the frozen peas (and pre-cooked protein if desired) in the last 10 minutes of cooking.
- Remove from heat and let it sit covered for 10 minutes. Fluff with a fork and remove bay leaves before serving.
Nutrition
Notes
• Cook the tomato mixture down well to concentrate the flavors before adding the rice.
• Use a tight-fitting lid to ensure the rice steams properly and becomes fluffy.
• Keep the heat low once the rice is added to prevent burning at the bottom.
• Let the rice rest for a few minutes off the heat before serving to allow the flavors to meld.