Rice jollof
Discover the rich and savory flavors of Rice Jollof, a West African classic made with fresh red pepper, onions, juicy tomatoes, and spicy red hot chili peppers. Infused with aromatic curry powder, thyme, and a bay leaf, this dish is cooked to perfection in olive oil and vegetable broth with basmati rice. Perfect for a hearty, wholesome meal!
- 15 May 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Rice Jollof is a beloved West African dish known for its rich and vibrant flavors. This one-pot meal combines rice with a flavorful blend of tomatoes, peppers, and spices, creating a deliciously aromatic rice dish that's perfect for any occasion.
Ingredients:
Instructions:
- Wash and chop the red pepper.
- Peel and dice the onion.
- Wash and chop the tomatoes.
- Peel and mince the garlic cloves.
- Wash and finely chop the red hot chili peppers.
- In a blender, combine the chopped tomatoes, red pepper, and one of the chopped red hot chili peppers. Blend until smooth. Set aside.
- Measure out your curry powder, bay leaf, and dried thyme. Set aside.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the diced onion and cook, stirring occasionally, until it becomes translucent (about 5-7 minutes).
- Add the minced garlic and the remaining chopped red hot chili pepper. Cook for an additional 1-2 minutes, until fragrant.
- Pour the blended tomato mixture into the pot with the onions and garlic.
- Stir to combine and let it simmer for 10-15 minutes, until it has reduced and thickened slightly.
- Add the curry powder, bay leaf, dried thyme, salt, and pepper to taste.
- Stir well to incorporate the spices into the sauce.
- Rinse the basmati rice under cold water until the water runs clear.
- Add the rinsed rice to the pot and stir to coat the rice with the sauce.
- Pour the vegetable broth into the pot.
- Stir everything together, making sure the rice is evenly distributed and submerged in the liquid.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, until the rice is cooked and most of the liquid has been absorbed.
- Remove the pot from the heat and let it stand, covered, for an additional 5 minutes to allow the rice to steam and fluff up.
- Fluff the rice with a fork, remove the bay leaf, and adjust seasoning if needed.
- Serve your Rice Jollof warm, as a main dish or alongside your favorite protein and vegetables.
Tips:
- Make sure to blend the tomatoes, red pepper, onion, and garlic into a smooth paste for a consistent sauce.
- Adjust the amount of chili peppers based on your heat preference.
- Rinse the basmati rice thoroughly to remove excess starch for fluffier grains.
- Simmer the rice on low heat to ensure it absorbs the broth and flavors evenly.
- Let the cooked rice sit covered for a few minutes before serving to allow the flavors to meld together.
Enjoy your homemade Rice Jollof, a comforting and flavorful dish that brings a taste of West Africa to your kitchen. This recipe is sure to become a favorite with its delicious medley of spices and perfectly cooked rice.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 3.66g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.72g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.13g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 15mg | 3% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 2.02mg | 13% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 81% |
| Vitamin E 1.19mg | 8% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 2.88mg | 26% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 470mg | 14% |
| Selenium, Se 4.07ug | 7% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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