A flavorful West African rice dish cooked with tomatoes, onions, and spices. Perfect as a main course or side dish.
Ingredients
- 1cupuncooked long-grain rice
- 2cupswater
- 2tbspvegetable oil
- 1piecelarge onion, chopped
- 2clovegarlic, minced
- 1tspgrated ginger
- 1pieceScotch bonnet pepper, chopped (optional)
- 1candiced tomatoes (14 oz)
- 2cupstomato puree
- 1tspground cumin
- 1tsppaprika
- Salt and black pepper to taste
- 2piecebay leaves (optional)
How to make Jollof Rice
Rinse rice and soak in water for 30 minutes. Drain and set aside.
Heat oil in a large saucepan over medium heat.
Sauté onion, garlic, and ginger until softened.
Add chopped pepper (if using) and cook for 1 minute.
Add diced tomatoes, tomato puree, cumin, paprika, salt, and black pepper. Stir well.
Add 2 cups water and bring mixture to a boil.
Add soaked rice and stir gently.
Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid absorbed.
Remove bay leaves (if using) and fluff rice with a fork.
Tips & Tricks
Use basmati or jasmine rice for a more aromatic flavor.
Adjust pepper level to suit your taste.
Add protein like chicken, beef, or vegetables for added flavor.
For Ghanaian-style Jollof, use more tomato puree and less water.
For Nigerian-style Jollof, use less tomato puree and more water.