Rice Pilaf Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain and set aside.

If using the jollof paste: combine the chopped red bell pepper, tomatoes, tomato paste, scotch bonnet (seeded if you want less heat), garlic, and fresh ginger in a blender and puree until smooth. Set aside.

If making coconut rice: measure coconut milk and water, and mince garlic and grate ginger for the coconut aromatics.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and oil until shimmering and butter is melted.

Add the diced onion and sauté 4–5 minutes until soft and translucent but not browned.

Add the diced carrot and red bell pepper and cook 3–4 minutes more until they begin to soften.

Cook paste

Increase heat to medium-high. Pour the prepared jollof paste into the pot with the aromatics. Fry the paste, stirring regularly, 6–8 minutes until the raw tomato smell cooks off and the mixture darkens and thickens slightly.

Stir in the tomato paste (if not already blended) and sugar. Cook 1–2 minutes to caramelize slightly.

Season the paste with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme. Add the bay leaf.

Add the rinsed rice and stir to coat each grain with the sauce for 2–3 minutes; this toasting helps flavor and keep rice separate.

Pour in 4 cups of chicken stock. Give the pot a gentle stir to distribute rice evenly, bring to a simmer uncovered over medium-high heat.

Once simmering, reduce heat to low, cover tightly, and cook undisturbed 18–22 minutes, or until liquid is absorbed and rice is tender. Do not lift the lid frequently.

Turn off heat and let the rice rest, covered, 8–10 minutes. Then remove bay leaf, fluff rice gently with a fork, stir in frozen peas (if using) to warm, adjust salt to taste, and garnish with chopped cilantro/parsley and lime wedges.

For coconut rice, after sautéing the aromatics (onion, carrot, bell pepper), add the minced garlic and grated ginger and cook 30 seconds until fragrant.

Add the drained rice and stir 1–2 minutes to coat in the butter/oil and aromatics.

Pour in 1 cup coconut milk, 4.5 cups chicken stock, and 1/2 cup water (or adjust so total liquid equals about 4.5–5 cups depending on rice type). Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, bay leaf, and dried thyme.

Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover tightly and cook undisturbed 18–22 minutes until liquid is absorbed and rice is tender.

Turn off heat and let rest covered 8–10 minutes. Remove bay leaf, fluff with a fork, stir in peas if using, taste and adjust seasoning, finish with lime zest and chopped cilantro/parsley.