Hearty Jollof Rice: A Flavorful West African Staple

Jollof rice is a beloved West African dish known for its rich, savory flavors and vibrant orange hue. It’s a one-pot meal that’s perfect for family gatherings, special occasions, or any time you crave a filling and delicious dish. This recipe combines rice with tomatoes, onions, and an array of spices, creating a comforting and satisfying dish that will make you feel at home.

Ingredients:
– 2 cups long-grain parboiled rice
– 1/4 cup vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 2 fresh tomatoes, chopped
– 1 can (14 oz) diced tomatoes
– 1 tablespoon tomato paste
– 2 cups chicken stock or water
– 1 teaspoon curry powder
– 1 teaspoon thyme
– 1 teaspoon paprika
– 1 bay leaf
– Salt and pepper to taste
– 2 carrots, peeled and chopped
– 1 cup peas (fresh or frozen)
– 1 pound cooked chicken (optional for added protein)
– Fresh parsley or green onions for garnish

Instructions:

1. Prepare the rice:
Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and results in less sticky rice.

2. Sauté the aromatics:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes. Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.

3. Cook the vegetables:
Add the chopped bell peppers, fresh tomatoes, and carrots to the pot. Stir well and cook for another 5 minutes until the vegetables start to soften.

4. Add tomatoes and spices:
Stir in the canned diced tomatoes, tomato paste, curry powder, thyme, paprika, bay leaf, salt, and pepper. Allow this mixture to simmer for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

5. Add rice and stock:
Add the rinsed rice to the pot, stirring to coat the rice with the tomato mixture. Pour in the chicken stock or water, making sure the liquid covers the rice by about an inch. Stir well to combine.

6. Simmer the rice:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. If using fresh peas, add them during the last 10 minutes of cooking. If using frozen peas, add them during the last 5 minutes.

7. Add chicken (optional):
If you are adding cooked chicken, stir it into the rice during the last 5 minutes of cooking to heat through.

8. Serve:
Once the rice is done, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and remove the bay leaf. Garnish with fresh parsley or green onions.

9. Enjoy:
Serve your Jollof rice hot and enjoy this hearty, flavorful dish with family and friends. Pair it with a side of plantains or a simple salad for a complete meal.