Description
Savory Nigerian Jollof Rice is a vibrant, one-pot dish bursting with rich tomato, pepper, and spice flavors. This ultimate party rice combines parboiled long-grain rice simmered in a deeply flavored tomato stew infused with curry, thyme, and smoky notes, resulting in a comforting yet exciting West African classic perfect for gatherings.
Ingredients
Scale
Rice
- 2 cups Parboiled Long-Grain Rice (rinsed thoroughly to remove excess starch)
- 4 cups Stock
Vegetables & Spices
- 6 medium Plum Tomatoes (or Roma tomatoes as substitute)
- 2 medium Red Bell Peppers
- 2 medium Onions (sliced for frying and blended for the stew)
- 2 tablespoons Tomato Paste
- 1/2 cup Vegetable Oil
- 1 tablespoon Curry Powder
- 1/2 teaspoon Black Pepper
- 1 teaspoon Thyme
- 2 pieces Bay Leaves
- 1 teaspoon Liquid Smoke
Instructions
- Gather ingredients: Assemble all your ingredients including the parboiled long-grain rice, fresh tomatoes, red bell peppers, onions, and spices.
- Blend the base: In a blender, combine the plum tomatoes, red bell peppers, onions, and stock until smooth to create the stew base.
- Simmer the stew: Pour the blended mixture into a pot and bring it to a boil. Reduce heat and let it simmer gently for about 10 minutes to develop the flavors.
- Fry the onions: In a separate pan, heat vegetable oil over medium heat. Add the sliced onions and fry until translucent, enhancing their sweetness.
- Add spices: To the fried onions, add curry powder, black pepper, thyme, and bay leaves. Cook for about 3 minutes, allowing the spices to release their aromas.
- Incorporate tomato paste: Stir in the tomato paste and continue cooking for another 2 minutes to intensify the tomato flavor.
- Combine and boil: Add the blended tomato mixture to the pan with the seasoned onions. Stir well and simmer until the mixture reduces by half, concentrating the flavors.
- Cook the rice: Pour in the remaining stock and bring it to a boil. Stir in the rinsed rice, cover the pot, and cook over low heat for 30 minutes until the rice is tender and infused with the stew’s richness.
- Rest and serve: Once cooked, remove from heat and let the Jollof Rice rest covered for 5 minutes. Fluff with a fork and serve hot.
Notes
- Rinsing the rice thoroughly removes excess starch to prevent it from becoming mushy.
- Using parboiled rice ensures the grains remain separate and fluffy.
- Liquid smoke adds an authentic smoky aroma; adjust amount based on preference.
- Cover the pot tightly while cooking rice to trap steam and cook evenly.
- Allow the rice to rest before serving to let the moisture redistribute for perfect texture.
