Nigerian Jollof Rice

Ingredients

• 2 cups Long Grain Basmati Rice (rinsed until water runs clear)
• 2 cups Turkey Broth (store‑bought or homemade, low‑sodium)
• 2 tablespoons Tomato Paste (regular red tomato paste)
• 2 medium Fresh Tomatoes (roughly chopped and blended)
• 1 large Red Bell Pepper (seeded and blended with tomatoes)
• 1 large Onion (finely chopped)
• 2 tablespoons Butter (unsalted, cut into pieces)
• 2 pieces Bay Leaves
• 1 piece Seasoning Cube (e.g., Maggi or Knorr)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Dry Thyme
• 1/2 teaspoon Curry Powder
• 1/4 teaspoon White Pepper (adds subtle heat)
• 1 small Fresh Tomato (for garnish) (diced)

Instructions

1. Prepare Ingredients

   Finely chop the onion. Blend the fresh tomatoes and red bell pepper together until smooth. Rinse the rice until the water runs clear.

   Time: PT10M

2. Sauté Onion and Bay Leaves

   Heat 2 tbsp of butter in the pot over medium heat. Add the chopped onion and bay leaves, sauté for about 2 minutes until the onion becomes translucent.

   Time: PT2M

   Temperature: medium heat

3. Fry Tomato Paste

   Stir in the tomato paste and fry for 10 minutes, stirring frequently, until the paste darkens to a deep reddish‑brown color and the oil begins to separate.

   Time: PT10M

   Temperature: medium heat

4. Add Tomato‑Pepper Blend

   Pour the blended tomato and pepper mixture into the pot, stir well and let it cook for 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Season the Base

   Add salt, seasoning cube, dry thyme, curry powder, and white pepper. Stir to combine and cook for 1 minute.

   Time: PT1M

   Temperature: medium heat

6. Add Turkey Broth

   Pour in the turkey broth, stir, and bring the mixture to a gentle boil.

   Time: PT1M

   Temperature: medium heat

7. Incorporate Rice

   Add the rinsed rice to the pot, stir so each grain is coated with the tomato‑broth mixture.

   Time: PT2M

   Temperature: medium heat

8. Add Minimal Water and Simmer

   Add just enough water to sit a thin layer above the rice (about 1/4 cup). Cover the pot with a tight‑fitting lid and simmer for 25 minutes on low heat, or until the rice is tender and the liquid is absorbed.

   Time: PT25M

   Temperature: low heat

9. Finish with Butter and Fresh Tomato

   Turn off the heat. Stir in the remaining 2 tbsp butter, the remaining sautéed onions (if any), and the diced fresh tomato for a burst of freshness.

   Time: PT3M

10. Serve

    Fluff the Jollof rice with a fork and serve hot. Garnish with extra fresh tomato wedges if desired.

    Time: PT0M

Nutrition Facts

Calories

420

Protein

12g

Carbohydrates

65g

Fat

12g

Fiber

4g