Jollof Rice

🛒 Ingredients

• Long-grain parboiled rice 80 g · 288 kcal
• Vegetable oil 15 g · 132 kcal
• Red bell pepper 50 g · 15 kcal
• Canned plum tomatoes 50 g · 11 kcal
• Onion 30 g · 12 kcal
• Tomato paste 10 g · 8 kcal
• Scotch bonnet pepper 5 g · 2 kcal
• Garlic 3 g · 4 kcal
• Ginger 3 g · 2 kcal
• Chicken stock 147 g · 9 kcal
• Curry powder 1 g · 3 kcal
• Dried thyme 0 g · 1 kcal
• Bay leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Wash the parboiled rice thoroughly under cold water until the water runs clear; drain and set aside.
2. Blend red bell pepper, canned plum tomatoes, onion, Scotch bonnet pepper, garlic, and ginger until smooth to make the pepper base.
3. Heat vegetable oil in a large pot over medium-high heat, then add the tomato paste and cook, stirring constantly, for 5-7 minutes until it darkens.
4. Pour in the blended pepper base and cook for 15-20 minutes, stirring occasionally, until the sauce reduces and the oil floats to the top.
5. Stir in curry powder, dried thyme, bay leaf, chicken stock, salt, and sugar. Bring to a boil, then reduce heat to low.
6. Add the washed rice to the pot, stir gently to combine with the sauce, and ensure the rice is submerged.
7. Cover the pot tightly with a lid or foil to trap the steam and cook for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
8. Fluff the Jollof rice gently with a fork and serve hot, optionally garnished with chopped fresh parsley or spring onions.