Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 large tomatoes, blended or finely chopped
1 tablespoon tomato paste
1 teaspoon ground paprika
1 teaspoon ground thyme
1 teaspoon curry powder
1 teaspoon dried bay leaves
2 cups chicken or vegetable broth
1 cup mixed vegetables (such as peas, carrots, and green beans)
Salt and black pepper to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Base

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add Garlic and Bell Pepper

Stir in the minced garlic and chopped bell pepper, and cook for another 2 minutes until fragrant.

Incorporate Tomatoes and Spices

Add the blended tomatoes, tomato paste, paprika, thyme, curry powder, and bay leaves. Cook, stirring occasionally, for about 10 minutes until the tomato mixture thickens and the oil begins to separate from the sauce.

Add Rice and Broth

Stir in the rice, making sure it is well coated with the tomato mixture. Pour in the chicken or vegetable broth and bring to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Add Vegetables

Stir in the mixed vegetables, cover, and cook for an additional 5-7 minutes until the vegetables are heated through.

Season and Serve

Season with salt and black pepper to taste. Garnish with chopped cilantro or parsley.