Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4–6
Difficulty: Easy–Medium
Ingredients
- 3 cups long-grain parboiled rice
- 1/3 cup vegetable oil
- 1 medium onion (sliced)
- 3 cups blended tomato base (tomatoes, red bell peppers, scotch bonnet)
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 2 stock cubes
- 3–4 cups chicken or beef stock
- Salt to taste
Instructions
- Rinse rice until water runs clear and set aside.
- Heat oil in a pot, sauté onions until soft.
- Stir in tomato paste and fry for 3–5 minutes.
- Add blended tomato base and cook until thick and oil separates.
- Season with curry, thyme, bay leaves, stock cubes, and salt.
- Add stock, bring to a boil, then stir in rice.
- Cover tightly and cook on low heat until rice is tender and liquid is absorbed.
- For smoky “party jollof,” let rice cook undisturbed for the last 5 minutes.
- Fluff gently and serve.
Tips
- Use parboiled rice only for best texture.
- Keep heat low to avoid burning.
- Do not over-stir once rice is cooking.
Serve With
Fried plantains, grilled chicken, beef, or fish.
Storage
Refrigerate up to 3 days. Reheat with a splash of water or stock.
