Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1/4 cup tomato paste
2 teaspoons paprika
1 teaspoon ground thyme
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground white pepper
1 teaspoon salt (adjust to taste)
2 cups chicken broth or water
1 cup frozen peas
1 cup corn kernels (optional)
1 large carrot, peeled and diced (optional)
1 cup cooked chicken, beef, or fish (optional)
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Prepare the Base

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and saut√© until translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes.

Add the Vegetables and Spices

Add the chopped red and green bell peppers, and cook for 3-4 minutes.

Stir in the diced tomatoes, tomato paste, paprika, ground thyme, curry powder, ground cumin, ground white pepper, and salt. Cook for about 5-7 minutes, allowing the mixture to thicken and the flavors to meld.

Cook the Rice

Add the rice to the pot, stirring to coat the grains with the tomato mixture.

Pour in the chicken broth or water and bring to a boil.

Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally, and add more water if necessary to prevent burning.

Add Optional Ingredients

If using, stir in the frozen peas, corn kernels, diced carrot, and cooked chicken, beef, or fish.

Cover and cook for an additional 5-10 minutes, until the vegetables are tender and the protein is heated through.

Garnish and Serve

Fluff the Jollof rice with a fork and garnish with fresh parsley or cilantro.