If there’s one dish that captures the heart of West African cooking, it’s Jollof Rice. Bold, vibrant, and filled with deep tomato flavor, this one-pot rice dish is a staple at celebrations, Sunday meals, and weeknight dinners alike.
Made with blended tomatoes, red bell pepper, and onion, and simmered in seasoned stock, Jollof Rice is more than just rice—it’s a cultural cornerstone. Each country has its own version, but this simple, no-fuss recipe brings the essence of West African flavor to your kitchen with ingredients you likely already have.
Why You’ll Love It
- One-pot convenience – Everything cooks together in one pot for rich, layered flavor.
- Family-friendly – Mild enough for kids, yet flavorful enough for adults.
- Classic pantry ingredients – No need to search for specialty items.
Ingredients You’ll Need
You’ll find exact quantities in the recipe card below, but here’s a quick overview:
- Long-grain parboiled rice – Holds its texture best.
- Red bell pepper, tomatoes, and onion – Form the base of the sauce.
- Tomato paste – Adds color and depth.
- Chicken stock – Infuses the rice with savory flavor.
- Spices – Curry powder, thyme, paprika, and white pepper (optional).
- Maggi cube – Adds that signature West African umami.
- Vegetable oil – For frying and building flavor.
How to Make Jollof Rice
Blend the tomatoes, red bell pepper, and half the onion until smooth. Set aside.
Sauté the remaining chopped onion in oil until soft. Stir in tomato paste and cook until darkened in color.
Add the blended mixture. Cook down until thickened and the oil begins to separate.
Add the spices, Maggi cube, salt, and chicken stock. Bring to a boil.
Rinse the rice, add it to the pot, stir once, and cover tightly with foil and a lid.
Simmer on low heat until the rice is tender and the liquid is absorbed, about 25–30 minutes.
Let it rest for 5–10 minutes before fluffing with a fork and serving.
Tips for Success
- Use parboiled rice – It holds its shape better than regular long grain.
- Seal the pot tightly – Use foil under the lid to trap steam and cook evenly.
- Don’t skip the resting time – It finishes steaming the rice and improves texture.
What to Serve It With
Jollof Rice is often the center of the plate, served alongside:
- Fried or grilled chicken
- Sweet plantains
- Cabbage slaw
- Boiled eggs
- Shito (pepper sauce)
Storage and Reheating
Reheat: Add a splash of water and warm gently on the stovetop or microwave
Fridge: Store for up to 4 days
Freezer: Freeze for up to 1 month
Jollof Rice
Ingredients
- 2 Cups Long-grain parboiled rice
- 1 Red bell pepper
- 1 Medium onion (divided)
- 1 can Chopped tomatoes or 3 fresh tomatoes
- 2 tbsp Tomato paste
- 2 tsp Curry powder
- 1 tsp Thyme
- 1 Tsp Paprika
- 1 Tsp Salt
- 1 Maggi cube or bouillon cube
- ¼ Tsp ½ tsp white pepper (optional)
- 2½ cups Chicken stock
- ¼ cup Vegetable oil
Instructions
- Blend the red bell pepper, half of the onion, and chopped tomatoes until smooth. Set aside.
- Heat oil in a large pot. Finely chop the remaining half onion and sauté until soft.
- Add tomato paste and fry for 2–3 minutes until dark red.
- Pour in the blended pepper mixture. Simmer for 10–15 minutes, stirring occasionally, until thickened and the oil begins to separate.
- Stir in curry powder, thyme, paprika, salt, white pepper (if using), and the Maggi cube.
- Pour in chicken stock and bring to a boil.
- Rinse the rice well and add it to the pot. Stir once, cover tightly with foil or a lid.
- Reduce heat to low and let cook undisturbed for 25–30 minutes.
- Once rice is tender and liquid is absorbed, fluff gently. Let rest, covered, for another 5–10 minutes before serving.