Jollof Rice Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

4 Roma tomatoes (chopped (canned tomatoes are good, too)

2 red bell peppers (chopped (other peppers a great here)

1-2 Scotch bonnet peppers (chopped (to your heat preference – other hot peppers can be used)

1/4 cup vegetable oil (coconut oil is great, too)

1 medium onion (chopped)

4 cloves garlic (chopped)

4 tablespoons tomato paste

2-1/2 cups chicken stock

2 teaspoons curry powder (or more to taste - optional, for extra flavor)

1 teaspoon dried thyme

Salt and black pepper to taste

2 cups white rice (rinsed)

2 bay leaves

Directions

Blend Tomatoes and Peppers

Blend the tomatoes, bell peppers and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Cook Onion

Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

Garlic and Tomato Paste

Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Cook Puree

Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Stock and Seasonings

Add chicken stock, curry powder, thyme and salt and pepper to taste. Bring to a boil for 5 minutes.

Add Rice and Simmer

Add rice and bay leaves and mix well. Reduce heat and cover. Simmer on low until the liquid is absorbed and the rice is cooked to your liking, about 20 minutes. You may need a bit longer. Add in water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Fluff Rice

Remove from heat and remove the lid. Let sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

Serve!

Nutrition

• Calories: 211 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 1 mg
• Sodium: 112 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 5 g