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

Ingredient Substitutions

• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Avocado Oil: Olive oil, vegetable oil
• Instead of Onion: shallots
• Instead of Red Bell Pepper: green bell pepper
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Fresh Ginger: ground ginger (1/2 tsp)
• Instead of Fresh Tomatoes: canned diced tomatoes (14 oz)
• Instead of Tomato Paste: tomato sauce (2 tbsp)
• Instead of Chicken or Vegetable Stock: water with bouillon cube
• Instead of Bay Leaf: dried thyme (1 tsp)
• Instead of Dried Thyme: oregano
• Instead of Curry Powder: turmeric (1/2 tsp)
• Instead of Smoked Paprika: regular paprika
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Salt: soy sauce (low sodium)
• Instead of Black Pepper: white pepper
• Instead of Chicken Breast: shrimp, tofu
• Instead of Frozen Peas & Carrots Mix: fresh peas and carrots

Equipment Needed

• Food Processor or Blender
• Dutch Oven or Large Heavy‑Bottomed Pot
• Measuring Cup
• Sharp Knife
• Cutting Board
• Wooden Spoon or Spatula
• Colander
• Lid for Dutch Oven

Critical Steps — Do Not Skip

• Puree vegetables to a smooth, slightly loose consistency.
• Cook sauce until oil separates from the tomato mixture.
• Simmer rice covered on low heat for 20 minutes without stirring.
• Fluff rice after cooking to keep grains separate.

Chef Tips from the Video

• Toast the spices (thyme, curry, paprika) for 30 seconds before adding to intensify flavor.
• Use smoked paprika for an authentic smoky note typical of traditional Jollof.
• Rinse the rice thoroughly to remove surface starch and keep grains fluffy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently with a splash of broth.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable puree and store it in the fridge for up to 2 days.
• Cook the chicken or other protein ahead of time and reheat just before serving.
• The rice can be cooked a day ahead; reheat with a splash of broth to restore moisture.

Frequently Asked Questions