Description
A classic, deeply flavorful West African dish made with rice simmered in a rich tomato and pepper sauce. Perfectly spiced and great as a main dish or alongside meats and fried plantains.
Ingredients
2 cups basmati rice
4 medium fresh tomatoes
2 red bell peppers
1 Scotch bonnet pepper
1 large onion, divided
3 cloves garlic
1 tablespoon fresh ginger
3 tablespoons tomato paste
2 ½ cups vegetable or chicken stock
2 bay leaves
1 ½ teaspoons salt
2 bouillon cubes
1 teaspoon thyme
1 teaspoon curry powder
¼ cup vegetable oil
Instructions
1. Blend tomatoes, red bell peppers, Scotch bonnet, half of the onion, garlic, and ginger until smooth. Set aside.
2. Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden. Stir in tomato paste and cook for 2–3 minutes.
3. Add the blended mixture, thyme, curry powder, bay leaves, bouillon, and salt. Simmer uncovered for 15–20 minutes until reduced and deep red.
4. Rinse rice until water runs clear. Stir rice into the sauce, coating all the grains. Add stock to just cover the rice.
5. Cover tightly (optionally with foil or parchment first), reduce heat to low, and cook for 25–30 minutes. Stir once halfway if needed.
6. Fluff rice, remove bay leaves, and serve warm. Optional garnish: fresh herbs or sliced onions.
Notes
Rinse rice thoroughly to prevent clumping and achieve a fluffier texture.
For a smokier taste, allow the rice to crisp slightly at the bottom—this is called “party rice.”
Adjust pepper quantity to control the heat level—Scotch bonnet adds traditional spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: West African
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Jollof rice, West African, tomato rice, Nigerian food, party rice