---
title: Jollof Rice
servings: 6
prep time: 20 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/jollof-rice
---

Gather @long-grain rice{500%g}, @red bell pepper{2}, @tomato paste{3%tbsp}, @vegetable oil{100%ml}, @chicken stock{500%ml}, @dried thyme{1%tsp} and @bay leaf{2%leaf}.

Blend the tomatoes, bell peppers, @scotch bonnet{1} and one @onion{2} until smooth, then boil the purée in a dry pot for 10 minutes to cook off the raw taste and excess water. ~{10%minutes}

In the same pot, heat the oil and fry the sliced onion for 3 minutes, then add the @tomato{400%g} paste and fry 5 minutes more until it darkens to brick red. ~{8%minutes}

Return the pepper purée with the @curry powder{1%tbsp}, thyme and bay leaves and simmer 10 minutes until the sauce is thick and the oil rises to the top. ~{10%minutes}

Stir in the rice until every grain is coated, then add the stock and @salt{}; the liquid should barely cover the rice.

Seal the pot with foil under the lid and cook on the lowest heat for 25 minutes without peeking. ~{25%minutes}

Let the bottom layer toast for a final 3–4 minutes on medium heat for that faint smokiness, then fluff and rest 5 minutes. ~{5%minutes}

Serve hot with fried plantain and whatever protein the party demands.