Easiest Nigerian Jollof rice hack 🇳🇬

Ingredients

• 2 cups Long Grain Parboiled Rice (washed until water runs clear)
• 1 cup Tomato Puree (canned or blended fresh tomatoes)
• 1 large Onion (diced)
• 3 cloves Garlic Cloves (minced)
• 1 teaspoon Fresh Ginger (grated, optional)
• 2 cubes Maggi Seasoning Cubes (or 1 tsp Maggi curry powder)
• 1 teaspoon Dried Thyme
• 1 leaf Bay Leaf (optional)
• 3 tablespoons Vegetable Oil (for sautéing)
• 1 teaspoon Salt (or to taste)
• 3 cups Water (adjust as needed for rice type)

Instructions

1. Prepare Ingredients

   Rinse the rice under cold water until the water runs clear. Dice the onion, mince the garlic, and grate the ginger (if using).

   Time: PT10M

2. Heat Oil

   Place the large pot over medium heat and add the vegetable oil. Let the oil shimmer.

   Time: PT2M

   Temperature: medium heat

3. Sauté Onions

   Add the diced onion to the pot and sauté until translucent and slightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Garlic and Ginger

   Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Create Tomato Base

   Pour in the tomato puree, stir well, and let it cook for 8 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate on the surface.

   Time: PT8M

   Temperature: medium heat

6. Season the Base

   Crumble the Maggi seasoning cubes into the pot, add dried thyme, bay leaf (if using), and salt. Stir for 30 seconds to combine.

   Time: PT0.5M

   Temperature: medium heat

7. Coat the Rice

   Add the washed rice to the pot, stirring to coat each grain with the tomato mixture. Fry for 3‑4 minutes, allowing the rice to absorb the flavors.

   Time: PT4M

   Temperature: medium heat

8. Add Water and Boil

   Pour in 3 cups of water, increase the heat to high, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

9. Simmer Covered

   Reduce the heat to low, cover the pot tightly, and let the rice simmer for 20 minutes without stirring.

   Time: PT20M

   Temperature: low heat

10. Rest the Rice

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

    Time: PT10M

11. Finish and Serve

    Remove the bay leaf, fluff the Jollof rice with a fork, and serve hot. Optional: garnish with sliced bell peppers or serve alongside fried plantains.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

70 g

Fat

8 g

Fiber

3 g