Jollof Rice Recipe: How to Make Jollof Rice

• 1 large white onion or red onion, ends trimmed, quartered, and cut into chunks
• 1 red bell pepper, stemmed and roughly chopped
• 1 Scotch bonnet or habañero pepper, stem removed, sliced into rings
• 1-inch piece fresh ginger, roughly chopped
• ¼ cup plus 1 tablespoon vegetable oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons tomato paste
• 1 28-ounce can diced tomatoes or 2 14-ounce cans tomato sauce
• 1 tablespoon curry powder
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme or 2 fresh thyme sprigs
• 2 bay leaves
• ½ teaspoon white pepper
• 2 cups long-grain rice such as basmati rice, rinsed and drained
• 1 cup blanched frozen vegetables, like peas or diced carrots or a mix
• 2 cups chicken stock or 2–3 bouillon cubes dissolved in 2 cups hot water

1. 1

   In the bowl of a food processor or blender, combine the chopped onion, red bell pepper, chili pepper, ginger, and 1 tablespoon of the vegetable oil and process until smooth.

2. 2

   In a large pot like or Dutch oven, heat the remaining ¼ cup of oil over medium heat.

3. 3

   Add the onion-pepper mixture, and season with salt and pepper to taste.

4. 4

   Sauté until the onion mixture begins to thicken and turn golden brown.

5. 5

   Add the tomato paste and stir to combine.

6. 6

   Continue cooking until the tomato paste turns a darker shade of brick red and begins to caramelize, 2–3 minutes.

7. 7

   Add the diced tomatoes or tomato sauce, curry powder, garlic powder, thyme, bay leaves, white pepper, and season with salt and black pepper to taste.

8. 8

   Stir to combine and cook until the flavors have melded, about 5 minutes

9. 9

   If using diced tomatoes, remove the pot from the heat and use a handheld immersion blender to blend the mixture until very smooth. (Skip this step if using tomato sauce.)

10. 10

    Return the tomato purée to medium heat, and simmer until the liquid has reduced by about half, 20–25 minutes.

11. 11

    Add the rice, frozen vegetables, and chicken stock and stir well to incorporate evenly.

12. 12

    Bring the mixture to a boil over medium-high heat, then reduce to low heat.

13. 13

    Place a sheet of aluminum foil over the pot, then cover with a lid.

14. 14

    Cook until the rice has absorbed the liquid, 30 minutes.

15. 15

    Remove the lid and foil, and fluff with a fork.

16. 16

    Remove the bay leaf and season to taste. Serve immediately.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Michael W. Twitty, Mashama Bailey, Niki Nakayama, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more