How To Make Nigerian Jollof Rice Recipe

Name: How To Make Nigerian Jollof Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium sized roma tomatoes, roughly chopped; 1 red bell pepper, roughly chopped; 1 medium sized onion, roughly chopped, set aside; 2 scotch bonnet peppers (habanero peppers as they are sometimes called); 1/4 cup peanut oil; 3 tablespoons tomato paste; 2 cups parboiled rice; 2 1/2 cups chicken stock; 1 teaspoon salt, to taste; 1/2 teaspoon curry powder; 1/2 teaspoon thyme; 1 teaspoon all purpose seasoning; 1 knorr stock (Cube); 3 bay leaves; water, as needed

Servings: persons

5 medium sized roma tomatoes, roughly chopped
1 red bell pepper, roughly chopped
1 medium sized onion, roughly chopped, set aside
2 scotch bonnet peppers (habanero peppers as they are sometimes called)
1/4 cup peanut oil
3 tablespoons tomato paste
2 cups parboiled rice
2 1/2 cups chicken stock
1 teaspoon salt, to taste
1/2 teaspoon curry powder
1/2 teaspoon thyme
1 teaspoon all purpose seasoning
1 knorr stock (Cube)
3 bay leaves
water, as needed

1
Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
2
In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
3
After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
4
Add the parboiled rice** to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
5
When the liquid has almost dried up add the remaining tomato stew**, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 medium sized roma tomatoes, roughly chopped, 1 red bell pepper, roughly chopped, 1 medium sized onion, roughly chopped, set aside, 2 scotch bonnet peppers (habanero peppers as they are sometimes called), and more.

Yes, How To Make Nigerian Jollof Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

How To Make Nigerian Jollof Rice

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