Jollof Rice

by Pati Jinich on Mar 27, 2025

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Servings
Serves 4 to 6
Course
Entree

Ingredients

  • 3 cups rice
  • ½ cup red bell pepper, seeded and roughly chopped
  • ½ cup red onion, roughly chopped
  • 1 cup vegetable or canola oil
  • 1 (5.5 oz.) can tomato paste, about ¾ cup
  • 1 tablespoon jollof seasoning
  • 1 tablespoon chicken bouillon
  • ½ teaspoon sea salt, or to taste
  • ¾ cup water

Instructions

  1. Parboil your rice in lukewarm water for 10 minutes. Then rinse thoroughly and set aside.
  2. Meanwhile, place the bell pepper and red onion into a blender or food processor and puree until smooth.
  3. Heat the oil in a large Dutch oven or heavy bottomed pot over medium to medium-high heat, then add the bell pepper and onion mix. Cook, stirring occasionally, for 6 minutes, then add the tomato paste. Cover and cook for another 8 minutes. Stir in the jollof seasoning and let cook for another 5 minutes.
  4. Rinse your rice one more time, then add it to the sauce and stir to completely mix. Add the chicken bouillon, salt, and ¾ cup water and stir.
  5. Reduce heat to low, cover with a tight-fitting lid, and cook for 20 to 30 minutes until the rice is cooked and tender and all the liquid has been absorbed.

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