Nigerian Jollof Rice is a popular African dish that’s simmered in spicy tomato sauce and broth. It pairs well with just about any meal… so I encourage you to try it!
This colorful side dish is one of the most popular recipes for a good reason. I absolutely love how everything comes together in one-pot… hello easy clean-up! Plus, the flavor profiles are just so darn tasty! You gotta try it! Want to serve this as a full meal? Go ahead and plate the rice with my Extra Crispy Lemon Pepper Chicken Cutlets and a side of these Air Fryer Green Bean Fries. Mmmmm. Oh, and if you want a spicy sauce on side, my Habanero-Garlic African Pepper Sauce pairs perfectly!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR NIGERIAN JOLLOF RICE:
I stuck to a traditional method here, but I did sway a little bit by adding a dash of turmeric. I love the color it adds, as well as the flavor and health benefits associated with the spice.
- Vegetable Oil
- Yellow Onion
- Habanero Pepper
- Garlic Cloves
- Red Bell Pepper
- Dried Thyme
- Ground Ginger
- Turmeric
- Paprika
- Chicken Bouillon
- Tomato Sauce
- Chicken Broth
- Bay leaves
- Long Grain Rice
- Frozen Peas
- Italian Parsley
- Salt + Pepper
The peas are totally optional, but I like the pop of color. If I have them on hand, sometimes I’ll add a half cup of small diced carrots as well. Insider tip: Use frozen peas and/or carrots to save on prep time!
MORE RICE RECIPES YOU MIGHT LIKE:
Roast Beef Sushi-Sandwiches on Crispy Rice Cakes
How to Make Peruvian Chimichurri Rice
One-Pan Mexican Rice Casserole
Pan-Fried South American Rice Cakes
VIEW ALL RECIPES BY CLICKING HERE!
- 3 tbsp. Vegetable Oil
- 1 Yellow Onion, thinly sliced
- 1 Habanero Pepper, minced
- 4 Garlic Cloves, minced
- 1 Red Bell Pepper, chopped
- 1 tbsp. Dried Thyme
- 1 tsp. Ground Ginger
- 1 tsp. Turmeric
- 1 tbsp. Paprika
- 2 tsp. Chicken Bouillon
- 15 oz. Tomato Sauce
- 4 cup Chicken Broth
- 2 Bay leaves
- 3 cups Long Grain Rice
- 1 cup Frozen Peas
- Italian Parsley, for garnish
- Salt + Pepper, to taste
- Sauté the onion, habanero, garlic, and red bell pepper in a large stockpot over medium-high heat. About 5 minutes.
- Sprinkle in the thyme, ground ginger, turmeric, paprika and chicken bouillon. Mix together to combine and then add the tomato sauce, broth, bay leaves, and rice. Simmer, covered, for 20 - 30 minutes, or until water is absorbed and rice is tender.
- Mix-in the peas and cover for 5 minutes. Sprinkle with parsley, taste, and add salt / pepper if desired.
NOTES ON THIS RECIPE:
- Make sure to rub together the dried thyme to “wake it up”. This will produce more flavor in the overall dish. You can certainly use fresh thyme, if desired, just make sure to double the amount as the dried.
- I prefer to use Chicken Bone Broth in this recipe, as it adds extra protein.
- Personally, I get enough salt from the broth. However, make sure to taste and adjust as necessary.
PIN THIS FOR LATER:
Leave a Reply