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–+ servings
David Murphy

Jollof Rice

You'll love the the delicious and aromatic flavors in this simple Jollof Rice recipe!
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Side Dishes
Cuisine: West Africa

Ingredients
  

  • 2 ½ cup white Basmati rice
  • 1 ½ cup vegetable or chicken stock
  • 3 cubes chicken or vegetable bouillon
  • 1 12 oz bag frozen mixed vegetables
  • 2 large yellow onions
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1/3 cup vegetable oil plus a few extra tablespoons for cooking
  • 1 1- inch fresh ginger
  • 1 habanero pepper
  • 2 tsp garlic powder
  • Salt & Pepper to taste

Instructions
 

  1. Start by blending 1 ½ of your onions, vegetable oil, ginger, and habanero pepper until everything is a smooth paste. Transfer to a medium size bowl.
  2. Then blend your diced tomatoes until smooth and transfer to the bowl with onion paste. You can mix until well combined.
  3. Dice the remaining onion. Bring a pot to medium-high heat, add your remaining vegetable oil and sauté the onions for a few minutes, until it gets fragrant.
  4. Then add the blended tomato/onion mix and cook until it starts cooking.
  5. Add the rice and vegetable stock and cook on high, until it starts cooking.
  6. Bring the heat as low as possible and cover with a lid. Cook for a total of 20-25 minutes.
  7. After simmering for about 10 minutes, you can add the vegetables. Stir in well, until well combined and cover again, and cook for 15 more minutes.
  8. Remove from heat and serve while hot.

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