Jollof Rice Done Right! Step-by-Step

Ingredients

• 2 cups Long Grain Rice (rinsed until water runs clear)
• 0.5 cup Avocado Oil (for sautéing)
• 1 medium Onion (diced)
• 1 large Red Bell Pepper (diced)
• 3 pieces Garlic Cloves (peeled)
• 1 inch Fresh Ginger (grated)
• 2 cups Fresh Tomatoes (roughly chopped for puree)
• 3 tablespoons Tomato Paste (adds depth)
• 2.5 cups Chicken or Vegetable Stock (low‑sodium)
• 1 piece Bay Leaf (whole)
• 1 teaspoon Dried Thyme (optional)
• 1 teaspoon Curry Powder (optional)
• 1 teaspoon Smoked Paprika (for smoky flavor)
• 0.25 teaspoon Cayenne Pepper (adjust heat to taste)
• to taste Salt
• to taste Black Pepper
• 2 pieces (≈12 oz) Chicken Breast (cooked and sliced; optional protein)
• 1 cup Frozen Peas & Carrots Mix (optional add‑in, thawed)

Instructions

1. Prep Vegetables & Make Puree

   Dice the onion, red bell pepper, and garlic. Grate the ginger. Roughly chop the tomatoes. Place all vegetables in a food processor or blender, add a splash of water, and blend to a smooth, slightly loose puree.

   Time: PT10M

2. Rinse the Rice

   Place the long‑grain rice in a colander and rinse under cold running water until the water runs clear. Drain well.

   Time: PT5M

3. Sauté Onion

   Heat ½ cup avocado oil in the Dutch oven over medium‑high heat. Add the diced onion and sauté, stirring occasionally, until the onion becomes translucent and just begins to soften.

   Time: PT5M

   Temperature: medium‑high

4. Add Tomato Paste

   Stir in 3 tablespoons tomato paste and cook for about 2 minutes, allowing the paste to caramelize slightly.

   Time: PT2M

   Temperature: medium

5. Cook Puree Until Oil Separates

   Pour the vegetable‑tomato puree into the pot, stir well, and let it simmer. Cook, uncovered, until the mixture thickens and the oil rises to the surface, indicating the sauce is concentrated.

   Time: PT5M

   Temperature: medium

6. Season the Sauce

   Add bay leaf, dried thyme, curry powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir briefly to combine.

   Time: PT1M

7. Incorporate Rice

   Add the rinsed rice to the pot, stirring to coat each grain with the sauce.

   Time: PT2M

8. Add Stock and Bring to Boil

   Pour in 2 ½ cups chicken or vegetable stock. Increase heat to medium‑high and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high

9. Simmer Covered

   Once boiling, reduce heat to low, cover the Dutch oven with its lid, and let the rice simmer for 20 minutes without stirring.

   Time: PT20M

   Temperature: low

10. Finish & Serve

    Remove the pot from heat. Fluff the rice with a fork, discard the bay leaf, and top with sliced cooked chicken (or your chosen protein) and optional peas‑carrot mix. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g