Jollof Rice

Ingredients

• 3 pieces Red Bell Pepper (seeded and roughly chopped)
• 4 medium Tomato (roughly chopped)
• 2 medium Red Onion (one for blending, one for sautéing; peeled and roughly chopped)
• 2 pieces Habanero Pepper (seeded; substitute Scotch bonnet if available)
• 1 cup Homemade Chicken Stock (can use store‑bought low‑sodium stock)
• 4 tablespoons Vegetable Oil (for sautéing; neutral oil preferred)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Dried Thyme
• 2 tablespoons Tomato Paste (adds depth; use good quality)
• 2 pieces Bay Leaf
• 2 cups Long Grain Rice (rinsed until water runs clear)
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Unsalted Butter (cut into small knobs)

Instructions

1. Prepare the Pepper‑Tomato Puree

   Roughly chop the red bell peppers, tomatoes, red onion (one whole), and habanero peppers. Add them to the blender with 1 cup of chicken stock and blend until smooth.

   Time: PT5M

2. Sauté Aromatics

   Heat 4 tbsp vegetable oil in a large pot over medium‑high heat. Add the remaining half of the red onion (sliced) and sauté until translucent, about 2 minutes. Stir in turmeric, cumin, and dried thyme; cook until fragrant, about 1 minute.

   Time: PT3M

   Temperature: Medium‑high

3. Toast Tomato Paste

   Add 2 tbsp tomato paste to the pot, stirring constantly. Cook for 2 minutes to caramelize and remove raw flavor.

   Time: PT2M

   Temperature: Medium

4. Combine Puree and Simmer

   Pour the blended pepper‑tomato puree into the pot. Stir well, taste, and adjust salt if needed. Bring the mixture to a rolling boil, stirring frequently to prevent splatter.

   Time: PT5M

   Temperature: High

5. Add Bay Leaves and Rice

   Add 2 bay leaves and the rinsed long‑grain rice to the boiling sauce. Stir to coat each grain, then let it return to a boil.

   Time: PT3M

   Temperature: High

6. Simmer Covered

   Reduce heat to low, cover the pot with a tight‑fitting lid, and let the rice simmer for 20 minutes.

   Time: PT20M

   Temperature: Low

7. Steam Rest

   Turn off the heat and let the pot sit, still covered, for an additional 10 minutes to steam and finish cooking.

   Time: PT10M

8. Finish with Butter

   Remove the lid, discard bay leaves, and fold in 2 tbsp unsalted butter until fully melted and incorporated.

   Time: PT2M

9. Serve

   Transfer the Jollof rice to a serving platter, garnish with extra sliced red bell pepper if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

80 g

Fat

10 g

Fiber

4 g