Serves 6
37 min
West African-Inspired Jollof Rice
Recipe GLPR4bea25ce3d33b5
This vibrant one-pot rice dish brings together the bold, aromatic flavors of West African cuisine. Roma tomatoes, red bell peppers, and fiery habaneros are blended into a smooth sauce, then combined with warm spices like paprika, curry powder, and thyme. The rice cooks directly in this flavorful liquid, absorbing all the seasonings for a fragrant, satisfying main course that serves six.
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Ingredients
6 Roma tomatoes, chopped
1 red bell pepper, chopped
4 cloves garlic
1 (1-inch) piece fresh ginger, peeled and chopped
2 habanero peppers, stems removed
1 tablespoon olive oil
1 yellow onion, diced
2 tablespoons tomato paste
2 teaspoons paprika
2 teaspoons curry powder
1 teaspoon dried thyme
2 teaspoons sea salt
1½ cups chicken stock
2 cups basmati rice
2 bay leaves
Directions
Place the chopped tomatoes, red bell pepper, garlic cloves, ginger, and habanero peppers into a food processor or blender.
Blend on high speed until the mixture reaches a completely smooth consistency. Pour the blended sauce into a bowl and set aside.
Heat the olive oil in a large saucepan over medium heat.
Add the diced yellow onion and sauté for about 2 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the tomato paste and cook for 1 minute, stirring constantly to combine it well with the onions and oil.
Add the paprika, curry powder, thyme, and sea salt to the pan, then pour in the blended tomato-pepper sauce. Stir everything together until well combined.
Bring the sauce to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. This allows the spices and flavors to fully meld together.
Stir the chicken stock into the sauce.
Add the basmati rice and bay leaves to the saucepan, stirring well to distribute the rice evenly throughout the liquid.
Bring the mixture to a boil over medium-high heat. Once boiling, cover the saucepan with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes or until all the liquid has been completely absorbed by the rice.
Remove from heat and let sit, covered, for 2 minutes. Then remove the lid and fluff the rice gently using a fork, breaking up any clumps.
Transfer to a serving dish and serve warm. Remove bay leaves before eating if desired.
