Jollof Rice

Name: Jollof Rice
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Ingredients: 300g long grain parboiled rice; 400ml tomato puree; 1 large onion, diced; 3 cloves garlic, minced; 2 medium red bell peppers, diced; 200g carrots, diced; 150g peas; 750ml vegetable stock; 3 tbsp olive oil; 2 tsp paprika; 1 tsp cayenne pepper; 1 tsp dried thyme; 1 tsp ground ginger; 2 bay leaves; 1 tsp salt; 0.5 tsp black pepper

The celebration rice of West Africa is long-grain rice cooked low and slow in a rich tomato and pepper base until every grain is deeply seasoned and kissed with a smoky bottom crust.

75 min4 servingsMedium

You'll needStovetop

Ingredients

300glong grain parboiled rice
400mltomato puree
1 largeonion, diced
3 clovesgarlic, minced
2 mediumred bell peppers, diced
200gcarrots, diced
150gpeas
750mlvegetable stock
3 tbspolive oil
2 tsppaprika
1 tspcayenne pepper
1 tspdried thyme
1 tspground ginger
2bay leaves
1 tspsalt
0.5 tspblack pepper

How to make it

Step 1—

Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onions and cook for 3-4 minutes until translucent.

Step 2—

Add minced garlic and cook for 1 minute until fragrant, stirring constantly.

Step 3—

Add red bell peppers, carrots, and cook for 5 minutes, stirring occasionally.

Step 4—

Stir in tomato puree, paprika, cayenne pepper, thyme, and ginger. Cook for 2-3 minutes until mixture becomes fragrant.

Step 5—

Add the rice and stir well to coat with the tomato mixture, cooking for 2 minutes.

Step 6—

Pour in vegetable stock, add bay leaves, salt, and black pepper. Stir once and bring to a boil.

Step 7—

Reduce heat to low, cover with a tight-fitting lid, and simmer for 30 minutes without stirring.

Step 8—

Add peas, stir gently, cover again, and cook for 3-5 minutes until peas are heated through and rice is tender.

Step 9—

Remove from heat and let rest for 5 minutes. Remove bay leaves and fluff with a fork before serving.

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