Description
A flavorful and vibrant West African classic, this Jollof Rice recipe combines a smooth blend of tomatoes, bell pepper, and spices with tender basmati rice simmered in savory chicken broth. Perfect for sharing, it delivers a delicious, slightly spicy, and aromatic one-pot meal.
Ingredients
Scale
Vegetables and Spices
- 1 large tomato (halved)
- 1 red bell pepper (stem and seeds removed)
- 3 cloves garlic
- 1-inch piece of ginger
- 1 habanero pepper (stem removed)
- 1/2 onion (roughly chopped)
- 1/2 teaspoon salt
- 1 1/2 teaspoons curry powder
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Chopped cilantro (for garnish)
Oils and Pastes
- 2 tablespoons olive oil
- 4 tablespoons tomato paste
- 1 tablespoon chicken bouillon paste
Grains and Liquids
- 2 cups basmati rice
- 2 1/2 cups chicken broth
Instructions
- Prepare the blended base: Place the halved tomato, red bell pepper, garlic cloves, ginger piece, and habanero pepper into a food processor or blender. Blend until smooth to create the flavorful sauce base, then set aside.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the roughly chopped onion and salt, sautéing until the onion softens and becomes translucent, releasing its sweetness.
- Cook the spices and tomato paste: Mix in the tomato paste, curry powder, thyme, and smoked paprika. Cook the mixture for about 3 minutes, stirring regularly, until the tomato paste darkens slightly and begins to caramelize, intensifying the flavor.
- Simmer the blended sauce: Pour the blended vegetable mixture into the skillet. Allow it to simmer gently for 10 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
- Add rice and broth: Stir the basmati rice into the sauce ensuring it is well coated. Then pour in the chicken broth, add the chicken bouillon paste, and place the bay leaf into the pot.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 15 minutes without lifting the lid to cook the rice through.
- Rest the rice: Remove the pot from heat and keep it covered. Let the rice sit undisturbed for another 15 minutes to finish steaming and absorb all flavors.
- Finish and serve: Uncover the pot, remove the bay leaf, and fluff the rice gently with a fork. Sprinkle freshly chopped cilantro over the top for a fresh herbaceous finish before serving.
Notes
- Rinsing the basmati rice before cooking helps remove excess starch and prevents clumping.
- Adjust the quantity of habanero pepper or omit it for a milder dish.
- Use vegetable broth and omit chicken bouillon for a vegetarian adaptation.
- Letting the rice rest after cooking enhances texture by allowing moisture to redistribute.
- Garnish with extra chopped herbs or fried plantains for added presentation and flavor.
