Ingredients
Equipment
Method
- Puree the tomatoes, red bell peppers, and Scotch bonnet or habanero peppers in a blender until smooth. Set aside for later.
- Warm the vegetable oil in a large, wide pot over medium-high heat. Add chopped onion and sauté for about 5 minutes, stirring often, until soft and translucent.
- Stir in the garlic and tomato paste, cooking while stirring for 2 to 3 minutes, until the paste darkens in color and becomes fragrant.
- Pour the blended tomato-pepper mixture into the pot. Bring it to a simmer, reduce the heat to medium, and cook uncovered for 20 to 30 minutes, stirring regularly, until the sauce thickens, turns a deep red, and oil begins to separate from the mixture at the edges.
- Mix in the chicken stock, curry powder, dried thyme, bay leaves, salt, black pepper, and bouillon if using. Raise the heat to bring it to a boil, and let it boil uncovered for 5 minutes.
- Add the rinsed long-grain rice and stir once to combine, making sure to scrape the bottom of the pot. Bring the mixture back to a gentle boil for 1–2 minutes, leaving the pot uncovered.
- Lower the heat to the smallest simmer, cover tightly, and cook without stirring for 20 to 25 minutes until all the liquid has been absorbed.
- Switch off the heat and let the covered pot sit for 10 to 12 minutes to allow the rice to finish steaming.
- Uncover the pot, fluff the rice gently with a fork, and serve hot.
Notes
For the most authentic texture, always use long-grain white rice and rinse it well before cooking. The level of heat depends on the amount and type of pepper used—start with one Scotch bonnet and adjust to taste. Jollof rice can be made vegetarian by substituting vegetable stock for chicken stock. Leftovers can be refrigerated in an airtight container for up to four days; reheat gently with a splash of stock or water. Avoid stirring the rice after covering it during cooking, as this can cause stickiness.