Description
This Easy Nigerian Jollof Rice recipe offers a flavorful West African classic packed with smoky roasted red bell peppers, plump tomatoes, and aromatic spices. Perfectly seasoned and cooked to fluffy perfection, this one-pot dish is a staple enjoyed across Nigeria and beyond. With a simple blend of fresh ingredients, chicken stock, and gentle simmering, you’ll create a vibrant and comforting meal that's great for family dinners or special occasions.
Ingredients
Rice and Aromatics
- 3 cups of washed long grain white rice
- 1 large onion (divided use)
- 1-2 bay leaves
- Salt to taste
- 1 tsp of thyme
- 3 knorr cubes
Vegetables and Peppers
- 1 can of plum tomatoes
- 2 roasted red bell peppers
- 1 scotch bonnet pepper
- 1/4 cup of tomato puree/paste
- Sliced tomatoes (optional, for garnish)
Liquids and Oils
- 1-2 cups of chicken stock
- Water as necessary (approx. 3-4 cups)
- A splash of vegetable or sunflower oil
Spices
- 2 tsp curry powder (optional)
Instructions
- Roast the Red Bell Peppers: Preheat your oven to 200°C (392°F). Place the red bell peppers on a baking tray and roast for 20 to 25 minutes until the skins are slightly charred for an extra smoky flavor. This step is optional but highly recommended to enhance the depth of taste.
- Blend the Tomato Mixture: In a blender, combine the roasted red bell peppers, canned plum tomatoes, one large onion, and the scotch bonnet pepper. Blend them until smooth to form the base sauce for the rice.
- Cook the Base Sauce: Heat a splash of vegetable or sunflower oil in a large pot over medium heat, just enough to cover the pot's base. Pour in the blended tomato mixture and let it cook for 10 minutes, stirring occasionally to reduce and develop flavor.
- Add Seasonings and Stock: Stir in salt to taste, thyme, the knorr cubes, curry powder if using, tomato paste, and chicken stock. Mix well, then reduce the heat to low-medium and let the sauce simmer for about 15 minutes to thicken and infuse all the spices.
- Add Rice and Cook: Add the rinsed long-grain white rice and bay leaves to the pot, stirring to coat the grains in the flavorful sauce. Pour in 3 cups of water to cover the rice and cook on low to medium heat for 10 to 15 minutes. Check every seven minutes, adding another cup of water if needed, and stir gently to prevent the rice from sticking or burning.
- Final Touches and Serve: Halfway through cooking, add thinly sliced onions and optional sliced tomatoes on top. Stir lightly and continue to cook on low heat until the rice is tender and liquid is absorbed. Remove bay leaves before serving. Serve warm with your desired side dishes for a complete meal.
Notes
- Roasting the red bell peppers adds a smoky flavor; you can skip this step for a quicker version.
- Adjust water quantity while cooking the rice based on heat levels and rice type to ensure it doesn’t burn or dry out.
- Use low to medium heat throughout to cook the rice evenly and avoid scorching.
- For a vegetarian version, substitute chicken stock with vegetable stock or water and omit knorr cubes if they contain meat-based flavors.
- Garnish with sliced onions and tomatoes to add freshness and texture to the dish.
