Chef John's West African Jollof Rice

Name: Chef John's West African Jollof Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 2.25 cups Basmati Rice; 0.5 tsp Black Pepper; 1 tbsp Chicken Bouillon; 1 tsp Curry Powder; 1 whole Dried Bay Leaves; 1 tsp Dried Thyme; 0.25 cup Fresh Cilantro; 4 cloves Garlic; 1 tbsp Ginger Paste; 0.25 cup Green Onion; 1 tsp Ground Cumin; 0.25 tsp Ground Turmeric; 1 whole Habanero Pepper; 1 whole Jalapeño Pepper; 0.33 cup Olive Oil; 1 whole Red Bell Pepper; 1 whole Red Onion; 2 tbsp Smoked Paprika; 1 whole Tomato; 0.25 cup Tomato Paste; 2 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Gluten-Free Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️

Chef John's West African Jollof Rice features fluffy basmati simmered in a rich tomato and red pepper sauce layered with smoked paprika, curry, thyme, and gentle heat from habanero. Each spoonful balances warmth, sweetness, and savoriness, making it a standout side or a satisfying main for weeknight dinners or festive gatherings.

Prep15 mins
Cook30 mins
Serves8
DifficultyMedium

1

For the sauce, place the tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water in a blender. Blend on high until smooth, then set aside.
2

Warm the olive oil in a saucepan over medium heat. Add the onion and salt and sauté until the onion begins to soften, 4 to 5 minutes. Make a space in the center of the pan, add the tomato paste, and sauté for 2 to 3 minutes. Sprinkle in the paprika, curry powder, cumin, thyme, pepper, and turmeric; cook another 1 to 2 minutes until everything is well combined.
3

Turn off the heat and stir in the rice, coating every grain with the oil-tomato mixture. Add the bay leaf and chicken bouillon paste.
4

Turn the heat to high, stir in the tomato sauce, and bring to a strong simmer. Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir the rice.
5

After 20 minutes, turn off the heat and set a timer for 12 minutes. Let the rice rest without removing the lid.
6

When the 12 minutes are up, remove the lid and fluff the rice with a fork, separating all the grains. Serve topped with green onions and chopped cilantro.