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Jollof Rice
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Bold, deeply flavored Jollof rice, cooked effortlessly in the oven.
Ingredients:
  • For the pepper stew base
  • 2 medium red bell peppers, stems and seeds removed, and roughly chopped
  • 1 medium plum tomato, roughly chopped
  • 1/2 medium red onion, roughly chopped
  • 1 scotch bonnet or habanero pepper, stem trimmed (see recipe note)
  • 1-inch piece fresh ginger, peeled
  • 3 cloves garlic
  • For the jollof
  • 1/2 cup vegetable or peanut oil
  • 1/2 medium red onion, sliced
  • 1/4 cup tomato paste
  • 2 cups basmati or jasmine rice, rinsed well and drained
  • 1 1/2 teaspoons Jamaican-style curry powder (see recipe note)
  • 1 chicken or beef bouillon cube or 1 teaspoon bouillon powder
  • 2 teaspoons dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground nutmeg
  • 2 dried bay leaves
  • 1 1/2 teaspoons kosher salt
  • 2 cups low-sodium chicken stock
  • Optional garnish
  • 2 tablespoons unsalted butter, cut into 4 cubes
  • 1/2 cup frozen green peas
Instructions:
  • Preheat your oven to 350°F.
  • Create the flavorful stew base by blending bell peppers, tomato, onion, scotch bonnet or habanero pepper, ginger, and garlic in a blender until smooth. Set aside for later use.
  • In a large Dutch oven or heavy-bottomed pot over medium heat, sauté the onions in oil for 2 to 3 minutes until fragrant and slightly browned. Reserve about one-third for topping the jollof rice later.
  • Sauté the tomato paste for 4 to 5 minutes, stirring often, until the oil turns red and the paste appears grainy. Adjust heat if needed to prevent sticking and burning.
  • Prepare the pepper stew base: Gently incorporate the pepper stew base and simmer without a lid for 20-25 minutes until it reduces by half. Stir occasionally with a wooden spoon, deglazing any stuck bits. Expect splattering; use a splatter guard or partially cover with a lid. Adjust heat if needed to prevent burning or maintain a simmer.
  • Combine and infuse flavors: Mix in the rice, curry powder, bouillon cube, dried thyme, garlic powder, onion powder, nutmeg, bay leaves, and salt. Stir for 3 minutes, infusing the flavors. Pour in the chicken stock and bring to a simmer.
  • To bake the jollof rice, tightly cover the pot with foil and a lid, and transfer into a preheated oven. Bake undisturbed for approximately 40 minutes.
  • For extra flavor, include butter and peas: Remove the pot from the oven and place dollops of butter on top. Sprinkle peas and reserved fried onions over it. Cover the pot with foil and lid, then bake for 5 minutes.
  • Mix rice with butter, peas, and onions carefully. Remove bay leaves and place rice on a platter, if desired. Serve warm. Refrigerate leftovers in a sealed container for up to 4 days. Reheat in the microwave in 1-minute increments until hot. Enjoy the dish? Leave a star rating!

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