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Jollof rice recipe

Jollof rice recipe

3 ratings

Created by The Tesco Real Food team

Rich, vibrant and flavour-packed, this classic West African dish is delicious served with grilled chicken, fish or fried plantain. See method

Ingredients

  • 3 large vine tomatoes, roughly chopped
  • 2 red peppers, roughly chopped
  • 1 medium red onion, roughly chopped
  • 1 scotch bonnet chilli, deseeded and roughly chopped
  • 2 large garlic cloves, roughly chopped
  • 5cm thumb-sized piece ginger, roughly chopped
  • 1 tbsp vegetable oil
  • 2 tbsp tomato purée​
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 bay leaf
  • 1 tsp mild curry powder
  • 300g easy-cook long grain rice
  • 1 vegetable stock cube, dissolved in 500ml boiling water*
2 of your 5-a-day

Each serving contains

  • Energy

    1585kj
    376kcal     19%

  • Fat

    6g 8%

  • Saturates

    1g 5%

  • Sugars

    9g 10%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 70g Protein 8.8g Fibre 5.1g

Method

  1. Blitz the tomatoes, peppers, onion, scotch bonnet, garlic and ginger together in a high-powered blender until smooth.
  2. Heat the oil in a saucepan over a medium heat. Add the blended vegetables, cover with a lid and simmer for 15 mins, stirring occasionally. Mix the tomato purée, thyme, smoked paprika, garlic granules, onion granules, bay leaf and curry powder into the pan.
  3. Tip the rice into a sieve and rinse under a cold tap until the water runs clear, to remove the excess starch. Add to the pan, along with the stock, stir to combine, cover with a lid and gently simmer, undisturbed, for 20 mins over a low heat. Remove from the heat and leave to stand, covered for 5 mins before fluffing with a fork. Remove the bay leaf before serving.

See more Rice recipes

*Use a vegan or gluten-free vegetable stock cube if needed.

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