Jollof Rice
by Pati Jinich on Mar 27, 2025
Jollof rice is a popular West African red pepper rice that has similarities to dirty rice in the southern United States. This recipe is adapted from Nigerian chef Kunbi Olalere, owner of Ahinke’s Restaurant in Calgary, Alberta, Canada.
- Servings
- Serves 4 to 6
- Course
- Entree
Tags
Courtesy Pati Jinich, adapted from chef Kunbi Olalere, owner of Ahinke’s Restaurant, Calgary, Alberta, Canada
Ingredients
- 3 cups rice
- ½ cup red bell pepper, seeded and roughly chopped
- ½ cup red onion, roughly chopped
- 1 cup vegetable or canola oil
- 1 (5.5 oz.) can tomato paste, about ¾ cup
- 1 tablespoon jollof seasoning
- 1 tablespoon chicken bouillon
- ½ teaspoon sea salt, or to taste
- ¾ cup water
Instructions
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Parboil your rice in lukewarm water for 10 minutes. Then rinse thoroughly and set aside.
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Meanwhile, place the bell pepper and red onion into a blender or food processor and puree until smooth.
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Heat the oil in a large Dutch oven or heavy bottomed pot over medium to medium-high heat, then add the bell pepper and onion mix. Cook, stirring occasionally, for 6 minutes, then add the tomato paste. Cover and cook for another 8 minutes. Stir in the jollof seasoning and let cook for another 5 minutes.
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Rinse your rice one more time, then add it to the sauce and stir to completely mix. Add the chicken bouillon, salt, and ¾ cup water and stir.
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Reduce heat to low, cover with a tight-fitting lid, and cook for 20 to 30 minutes until the rice is cooked and tender and all the liquid has been absorbed.
