Beginner Friendly Jollof Rice
About this recipe
Time to indulge in the vibrant flavors of West Africa with my Mum's delectable Jollof Rice recipe! Bursting with smoky undertones and a delightful blend of spices, this dish is a true delight. Perfect for students and seasoned cooks alike, my step-by-step instructions ensure that your rice turns out perfectly every time, preventing any unwanted mushiness.
Crafted with easy-cook long grain rice and a medley of fresh ingredients including vine-ripened tomatoes, red bell peppers, and fiery scotch bonnet pepper, our recipe promises an explosion of flavor in every bite. The addition of aromatic spices such as thyme, smoked paprika, garlic granules, and onion granules lends a depth of complexity, while a touch of tomato puree adds a luscious richness to the dish.
One of the key secrets to achieving perfect Jollof Rice lies in the cooking process. By following our expertly crafted instructions, you'll ensure that each grain of rice is perfectly cooked without becoming mushy. This careful balance of flavors and textures elevates the dish to a culinary masterpiece that will leave you craving more.
Jollof Rice FAQs
How do I know when the Jollof Rice is done cooking?
There should be no visable water/sauce in the Jollof Rice and the rice should be a orange/red colour and fully cooked.
Can I use a different stock?
Yes, you can use vegetable or chicken stock - I just find beef stock works best for this.
What type of rice should I use?
My favorite rice is easy cook long grain rice, however if you prefer other rices such as basmati, jasmine etc feel free.
How do you store Jollof Rice?
Once cooked, allow the Jollof Rice to cool completly before storing any leftovers in an airtight container in the fridge. Jollof Rice keeps well for up to 3-4 days when properly refrigerated, making it an ideal meal prep option for busy students.
Why is my Jollof Rice mushy?
This could be due to a number of reasons, you may have had too much stock/sauce in comparison to rice. To combat this check my video for the correct balance your looking for. A second reason could be you've not cooked your rice long enough for this cook your jollof rice to the time reccommended in the recipe. Thirdly, you may have trapped steam, in my recipe I mention after the allotted time to cook the rice take off the lid and mix the rice gently, not to squish it, but to allow steam to escape. This can help the rice to cool down and not stick together.
Ingredients
- 450g easy-cook long grain rice
- 500g fresh vine tomatoes
- 2 red bell pepper, chopped
- 1 scotch bonnet pepper, deseeded
- 1 white or red onion, chopped
- 3 garlic cloves
- thumb sized fresh ginger
- 1 tbsp. tomato puree
- 1 tbsp fresh thyme
- 1 tbsp smoked paprika
- 1 tbsp all-purpose seasoning
- 1 tbsp garlic granuels
- 1 tbsp onion granuels
- 3 bay leaves
- 1 tbsp. oil
- 350ml beef stock
- Salt, black pepper, additional all-purpose seasoning, to taste
- 900g easy-cook long grain rice
- 1kg fresh vine tomatoes
- 4 red bell pepper, chopped
- 2 scotch bonnet pepper, deseeded
- 2 white or red onion, chopped
- 6 garlic cloves
- 2 thumb sized fresh ginger
- 2 tbsp. tomato puree
- 2 tbsp fresh thyme
- 2 tbsp smoked paprika
- 2 tbsp all-purpose seasoning
- 2 tbsp garlic granuels
- 2 tbsp onion granuels
- 6 bay leaves
- 2 tbsp. oil
- 700ml beef stock
- Salt, black pepper, additional all-purpose seasoning, to taste
- 1.35kg easy-cook long grain rice
- 1.5kg fresh vine tomatoes
- 6 red bell pepper, chopped
- 3 scotch bonnet pepper, deseeded
- 3 white or red onion, chopped
- 9 garlic cloves
- 3 thumb sized fresh ginger
- 3 tbsp. tomato puree
- 3 tbsp fresh thyme
- 3 tbsp smoked paprika
- 3 tbsp all-purpose seasoning
- 3 tbsp garlic granuels
- 3 tbsp onion granuels
- 9 bay leaves
- 3 tbsp. oil
- 1L beef stock
- Salt, black pepper, additional all-purpose seasoning, to taste
Ingredients
Instructions
- Rinse the rice under cold water until the water runs clear, then set aside to drain.
- Blend the fresh tomatoes, red bell peppers, scotch bonnet pepper, half the onion,ginger and garlic cloves until smooth. Set aside.
- Heat the oil in a large, deep skillet or pot over medium heat.
- Add the remaining chopped onion and cook until softened.
- Once softened, add your tomato paste and cook this for roughly 5 minutes or until the tomato paste carmalises, you should see black parts on your pan this is where spme of the smoky flavour will come from.
- Into the pan add smoked paprika, all-purpose seasoning, garlic granules, onion granules and cook until aromatic around 60-90 seconds.
- Add the blended tomato mixture to the pot and cook, you will need to stir to combine to tomato paste and sauce then add a lid and cook for 25 minutes until it thickens and reduces slightly.
- Once reduced, add the rinsed and drained rice to the pot with the tomato sauce. Stir well to coat the rice evenly with the sauce.
- Pour in the beef stock and season with salt, thyme, bay leaves and additional all-purpose seasoning to taste. Stir everything together.
- Reduce the heat to low. Cover the pot with a lid and simmer for about 20-25 minutes,.
- Remove the lid and mix the rice together to make sure there are no spots without sauce and cook for a further 55-65 mintues or until the rice is cooked through and the liquid has been absorbed.
- Once the rice is cooked, remove the pot from the heat and allow it to sit, uncovered, for 10 minutes to remove excess steam.
- Fluff the rice with a fork to separate the grains.
- Serve the jollof rice hot as a main dish or as a side dish with your favorite accompaniments.
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