Jollof Rice Recipe

4.24 from 43 votes

Jollof rice is a true West African classic. Fragrant rice is steeped in rich ingredients like meat stock, garlic, onions, tomatoes, and spicy chilies adding an incredible depth of flavor.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: African

Servings: servings

Calories: 213kcal

Author: Jocelyn Delk Adams

Ingredients

2 tbsp extra virgin olive oil
1 cup diced yellow onions
2 tbsp minced garlic
1 tsp minced fresh ginger
½-1 thinly sliced habanero pepper depending on your preference for heat
1 cup uncooked basmati rice
1 ½ cups chicken stock
15 oz crushed tomatoes
1 tsp seasoned salt
½ tsp smoked paprika
½ tsp curry powder
½ tsp dried thyme
1 fresh bay leaf or 2 dried bay leaves
Chopped parsley and/or bay leaf for garnish

Instructions

Heat olive oil over medium heat in a large pot. Add onions to pot and saute until tender, cooking for roughly 5 minutes. Next add in minced garlic, ginger and habanero pepper and cook for about 30 seconds until fragrant, making sure not to burn the garlic.
Pour in rice and stir to combine with other ingredients. Allow the rice to toast in the pot for about 2 minutes. If you find any of the ingredients sticking to the bottom of the pan you can deglaze it by adding a little bit of the chicken stock and scraping up the bits with a spoon or spatula.
Add in the rest of the chicken stock, then add the crushed tomatoes, seasoned salt, smoked paprika, curry powder, thyme, paprika and bay leaf and stir together then bring to a boil.
Once it begins to boil, reduce heat to low and cover the pot with a lid. Continue cooking rice for 20 minutes or until all liquids evaporate and rice becomes more tender. If needed, cook for an additional 2-5 minutes.
Turn off heat and allow rice to rest for 10 minutes with the lid on. Once rice is completely tender, make sure all ingredients are stirred together. Remove bay leaves. Top with parsley and bay leaf for garnish and serve.

Video

Notes

Be sure to allow the dish to rest after cooking. This gives it the time needed to not only cool down but also fully marry together each ingredient and allow all the flavors to meld.

Store the leftovers in the fridge for up to four days in an airtight container.

For a less spicy version, use less of the habanero. Don't forget to also remove all the seeds and veins.

Serve jollof rice with fried plantains, stewed goat, roast chicken, oxtails, or short ribs. It is absolutely perfect to serve with these dishes. Each bite is magical. You can see why it has existed for many centuries.

Nutrition