Jollof rice with tomato, peppers and herbs

Nigeria · West African

Jollof Rice

West African tomato rice cooked with peppers, onion and warm spices.

  • West African
  • 50 min total time
  • 4 base servings
  • 1 version

Country

Nigeria

Cuisine

West African

Servings

4 servings

Prep

15 min

Cook

35 min

Total

50 min

1 version

Makes 4 servings.

Rinse the rice and cook on low heat so grains stay separate.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Tomato rice cooked with peppers, onion and warm spices.

This version is plant-based and uses no animal ingredients.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 320 g long-grain rice
  • 350 g crushed tomato
  • 180 g red bell pepper
  • 140 g onion
  • 2 garlic cloves
  • 30 ml neutral oil
  • 650 ml water or plain vegetable broth If using packaged broth, check the label.
  • 4 g sweet paprika
  • 6 g fine salt

Cooking method

Pan

  1. Blend the base

    Blend pepper, half the onion and garlic into a smooth mixture.

  2. Cook the sauce

    Cook the remaining onion in oil, add the blended base, tomato, paprika and salt, then reduce slightly.

  3. Add rice and liquid

    Stir in rice and add water or plain vegetable broth.

  4. Simmer

    Cover and cook on low heat until rice is tender and liquid is absorbed.

Frequently asked questions

Can I make jollof rice ahead?

Yes. Reheat gently with a splash of water to loosen the grains.

Why is no allergen listed?

The listed ingredients do not include supported allergen keys in this version.

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