West African · medium

Jollof Rice

Name: Jollof Rice
Total time: 60 min
Yield: 6 servings
Cuisine: West African
Ingredients: 2 cups Long Grain Parboiled Rice; 6 Roma Tomatoes; 2 Red Bell Pepper; 1 Scotch Bonnet Pepper; 1 large Yellow Onion; 3 tbsp Tomato Paste; 1/3 cup Vegetable Oil; 1 tsp Curry Powder; 2 Bay Leaves; 1 Bouillon Cube

West Africa's most celebrated rice dish. Tomato-stewed long grain rice with smoky, peppery depth and a coveted bottom crust.

1 hr
Total: 6
Serves: $10.50
Est. cost: 380
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free
Vegan
Meatless

Parent noteUse less scotch bonnet or omit entirely. The tomato-rice base is a kid favorite.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Long Grain Parboiled Rice2 cups
Roma Tomatoes6
Red Bell Pepper2
Scotch Bonnet Pepper1
Yellow Onion1 large
Tomato Paste3 tbsp
Vegetable Oil1/3 cup
Curry Powder1 tsp
Bay Leaves2
Bouillon Cube1

Method

01
Blend tomatoes, red bell pepper, scotch bonnet, and onion into a smooth paste.
02
Heat oil in a heavy-bottomed pot. Fry tomato paste for 2 minutes, then add the blended mixture. Cook down for 15 minutes until oil floats on top.
03
Add thyme, curry powder, bay leaves, and bouillon. Stir well.
04
Add rinsed rice and enough water to just cover. Stir once, cover tightly with foil then the lid.
05
Cook on low heat for 30 minutes without opening. Let the bottom get slightly crispy.
06
Fluff gently with a fork. Serve with fried plantains and grilled chicken.

380
Calories: 7g
Protein: 62g
Carbs: 12g
Fat