West African Jollof Rice
West African Jollof Rice
This West African Jollof Rice is a flavorful one-pot dish made with rice, tomatoes, spices, and vegetables. A staple at West African parties, this delicious dish can be customized with or without chicken for a vegetarian option.
Equipment
- Large heat-resistant pot
- Wooden spoon or spatula
Ingredients
- 2 cups long grain or medium variety rice
- ¼ cup groundnut oil or olive oil
- ½ tbsp butter
- 1 tsp dried thyme or 2 tbsp fresh thyme
- ¼ tsp curry powder optional
- 1 onion sliced
- 1 celery stalk diced
- 1 green bell pepper diced (seeds and white removed)
- 2-3 garlic cloves minced
- 1 cup chicken breast diced (omit for vegan)
- ½ inch piece of ginger peeled and grated
- 1 tbsp ground paprika smoked if available
- 2 tbsp cayenne pepper add more for extra heat
- 3 tbsp tomato paste
- 2 large tomatoes finely chopped (or 1 small can of pureed tomatoes)
- 1 carrot cubed
- 1 chicken bouillon cube or vegetable for vegan
- 1 bay leaf
- 2 cups chicken stock or vegetable stock for vegan
- 2 cups water
- ½ cup portobello mushrooms optional
- Frozen peas or mixed vegetables optional
- Salt to taste
- ¼ cup fresh cilantro or parsley chopped (for garnish)
Instructions
- Sauté the Chicken and Vegetables:Heat oil and butter in a large, heat-resistant pot over medium heat. Add the diced chicken, paprika, cayenne pepper, onion, celery, green pepper, garlic, and ginger. Sauté for about 3 minutes until fragrant.
- Cook the Vegetables:Add the cubed carrots and a pinch of salt. Sauté for an additional minute. Then add the tomato paste, chopped tomatoes, curry powder, thyme, and bay leaf. Cook for about 3 minutes until the tomatoes soften and the oil turns red.
- Add the Rice:Stir in the frozen veggies (if using) and the rice. Sauté for another 2 minutes to coat the rice with the flavors.
- Add Liquid and Simmer:Pour in 3 cups of vegetable or chicken stock, crumble in the bouillon cube, and season with salt to taste. Stir everything together, cover, and cook on medium-low heat for about 30 minutes or until the rice is about 90% cooked.
- Finish Cooking:Check the rice's texture. If the rice is still firm and there's excess liquid, turn the heat to low and allow the remaining liquid to evaporate. If the rice is slightly hard, add ¼ cup of water, cover with foil, and let it steam for another 5 minutes.
- Serve:Once the rice is tender, fluff it with a fork, garnish with chopped cilantro or parsley, and serve hot.
Notes
- Vegetarian/Vegan Option: Omit the chicken and use vegetable bouillon cubes for a fully vegan dish.
- Adjusting Heat: Add more cayenne pepper if you like your Jollof Rice spicier, or reduce the amount for a milder version.
- Serving Suggestions: Jollof rice pairs perfectly with fried plantains, grilled meat, or vegetables.
Nutrition
Calories: 390kcalCarbohydrates: 55gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 30mgSodium: 800mgFiber: 5gSugar: 7gVitamin A: 4500IUVitamin C: 35mgCalcium: 60mgIron: 3mg
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