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Jollof Rice Recipe

Name: Mercilicious Cuisines Jollof Rice Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: West African
Ingredients: 3 cups long-grain parboiled rice; 4 cups chicken or vegetable stock (low-sodium); 0.5 cups water (if needed); 4 cups ripe tomatoes, roughly chopped; 3 tbs tomato paste; 2 cups red bell peppers, seeded and chopped; 1 piece scotch bonnet or habanero pepper (whole or 1/2 for less heat); 0.5 cups vegetable oil (or palm oil for more authentic flavor); 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 1 tbs fresh ginger, minced; 2 pieces bay leaf; 1 tsp thyme (dried); 1 piece bouillon cube (chicken or beef), crushed; 1.5 tsp salt; 0.5 tsp black pepper (freshly ground); 0.25 tsp cayenne pepper or red chili flakes (optional, to taste); 1 cup carrot, diced small; 0.5 cup frozen peas; 0.5 cup green bell pepper, diced; 0.25 cup scallions / green onions, sliced; 2 cups cooked chicken (shredded) or cooked shrimp

Inspired by Mercilicious Cuisine

Time1h 5m

Serves6

Make Jollof Rice Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice base & liquid

3 cups long-grain parboiled rice

4 cups chicken or vegetable stock (low-sodium)

1/2 cups water (if needed)

Tomato stew / sauce

4 cups ripe tomatoes, roughly chopped

3 tbs tomato paste

2 cups red bell peppers, seeded and chopped

1 piece scotch bonnet or habanero pepper (whole or 1/2 for less heat)

1/2 cups vegetable oil (or palm oil for more authentic flavor)

Aromatics & seasonings

1 cup yellow onion, finely chopped

4 cloves Garlic, minced

1 tbs fresh ginger, minced

2 pieces bay leaf

1 tsp thyme (dried)

1 piece bouillon cube (chicken or beef), crushed

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1/4 tsp cayenne pepper or red chili flakes (optional, to taste)

Vegetables & finishing

1 cup carrot, diced small

1/2 cup frozen peas

1/2 cup Green bell pepper, diced

1/4 cup scallions / green onions, sliced

Optional protein (choose one)

2 cups cooked chicken (shredded) or cooked shrimp

Method

Prep

Rinse rice under cold water until water runs mostly clear. Drain and set aside.

Blend the chopped tomatoes, red bell peppers and scotch bonnet (or half pepper for less heat) into a smooth puree. Set aside.

Measure and have on hand the stock, tomato paste, spices, diced carrot, peas, green pepper and scallions.

Make the tomato stew

Heat oil & sweat onions

In a large heavy pot (Dutch oven or deep skillet) heat the oil over medium heat until shimmering. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add aromatics

Add the minced garlic and ginger and cook 1 minute until fragrant, stirring so they don't burn.

Tomato paste & brown

Stir in the tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly — this reduces acidity and deepens flavor.

Add blended tomatoes

Carefully add the blended tomato-pepper puree to the pot. Bring to a gentle simmer and cook, stirring occasionally, until the sauce reduces and thickens by about one-third, 10–15 minutes. Taste and adjust heat by removing the whole scotch bonnet for mildness or stirring it in for more heat.

Season stew

Stir in the crushed bouillon cube, dried thyme, bay leaves, salt, black pepper and cayenne (if using). Simmer 3–5 minutes to meld flavors.

Combine rice and simmer

Add rice to sauce

Reduce heat to medium-low. Add the drained rice to the tomato stew and stir gently to coat all grains with the sauce for 1–2 minutes so the rice is well integrated.

Add stock and adjust liquid

Pour in 4 cups of stock. Stir once, taste the liquid for seasoning (remember rice will absorb flavor) and add up to 1/2 cup water if the rice needs additional cooking liquid. Bring to a gentle boil uncovered.

Simmer covered

Once it boils, reduce heat to the lowest setting, cover the pot tightly and simmer undisturbed for 18–22 minutes, or until rice has absorbed most liquid and is tender. Do not lift the lid frequently.

Steam off heat

Turn off the heat and let the pot sit, covered, for 8–10 minutes to steam. This helps rice finish cooking evenly.

Finish & serve

Fluff and fold vegetables & protein

Remove bay leaves. Use a fork to gently fluff the rice. Fold in the diced carrot, frozen peas, green bell pepper, scallions and the optional cooked chicken or shrimp. If the vegetables need a bit more cooking, return pot to very low heat for 2–3 minutes, stirring gently.

Adjust seasoning and rest

Taste and adjust salt and pepper. If the rice seems dry, drizzle 1–2 tsp oil or a tablespoon of stock and gently mix.

Serve

Serve hot as a main dish or with sides (fried plantain, coleslaw or steamed vegetables). Leftovers refrigerate up to 3–4 days.