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Close-up of jollof rice molded on a white plate, showing fluffy tomato-seasoned rice with vegetables, garnished with parsley and served with tomato slices and a whole pepper.

Jollof Rice

This jollof rice is rich, tomato-forward, and full of layered flavor that develops as the rice cooks. Made in one pot with a well-balanced tomato base and warm spices, it works beautifully as a main dish or a hearty side. The texture stays fluffy while absorbing bold flavor throughout, making it ideal for both everyday meals and gatherings.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course, Side Dish
Cuisine: west african
Servings: 6

Equipment

Ingredients

  • 2 ½ cup white rice I used Basmati
  • 1 ½ cup stock chicken or vegetable
  • 2-4 cubes Maggie cubes chicken or vegetable
  • 1 12 oz bag frozen mixed vegetables
  • 2 large yellow onions
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • ⅓ cup vegetable oil plus a few extra tablespoons for cooking
  • 1 inch fresh ginger
  • 1 habanero pepper
  • 2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Start by blending 1½ onions, vegetable oil, ginger, and habanero pepper until everything is a smooth paste. Transfer to a medium bowl. Then blend your diced tomatoes until smooth and transfer to the bowl with the onion paste. You can mix until well combined.
  • Dice the remaining onion. Bring a pot to medium-high heat, add the remaining vegetable oil, and sauté the onions for a few minutes, until they get fragrant. Then add the blended tomato-onion mix and cook until it starts to thicken.
  • Add the rice and vegetable stock and cook on high. Bring the heat as low as possible and cover with a lid. Cook for a total of 20-25 minutes.
  • After simmering for about 10 minutes, you can add the vegetables. Stir in well, until well combined and cover again, and cook for 15 more minutes. Remove from heat and serve while hot.

Notes

  • Rinse the rice thoroughly until the water runs mostly clear to prevent clumping and ensure a fluffy final texture.
  • Allow the tomato base to cook down properly before adding the rice so the flavor concentrates instead of tasting raw or watery.
  • Keep the pot covered while the rice cooks to trap steam and help the grains cook evenly.
  • Let the rice rest for a few minutes off the heat before fluffing to finish absorbing moisture and deepen flavor.
  • This recipe pairs well with vegetables, grilled proteins, or can be served on its own as a satisfying rice dish.

Nutrition

Calories: 441kcal | Carbohydrates: 74g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 523mg | Potassium: 472mg | Fiber: 3g | Sugar: 6g | Vitamin A: 583IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg
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