Quick & Easy Jollof Rice
70% authentic · West African (Adapted)
A simplified version of Jollof Rice that uses fewer ingredients and a quicker cooking method, perfect for weeknight meals while still capturing the essence of the classic dish.
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Ingredients
- Long-grain parboiled rice2 cups
- Canned crushed tomatoes1 can (15 oz)
- Onion1 medium
- Vegetable oil3 tbsp
- Chicken broth2.5 cups
- Tomato paste1 tbsp
- Curry powder1 tsp
- Thyme1/2 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the rice thoroughly. Set aside.
- 2
Finely chop the onion. Heat vegetable oil in a pot over medium heat. Sauté the onion until softened.
- 3
Add tomato paste and cook for 1 minute, stirring.
- 4
Pour in the crushed tomatoes, curry powder, and thyme. Stir and cook for 5 minutes.
- 5
Add the rinsed rice and stir to coat. Cook for 1-2 minutes.
- 6
Pour in the chicken broth. Add salt and black pepper. Stir well.
- 7
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- 8
Fluff with a fork and let it rest for a few minutes before serving.
