Jollof Rice Recipe (African Rice)
Spicy Jollof Rice Recipe – This delicious West African Rice Recipe includes peppers, tomatoes, and lots of bold and spicy seasonings. It’s easy to prepare – even in one pot! – and is perfect to serve as a hearty main or side dish.
Why We Love This African Rice Recipe
Zesty, bold, and packed with flavor, Jollof Rice is a dish that instantly steals the show. Its rich tomato base infused with smoky, spicy undertones makes it a taste sensation that’s hard to resist. Originating from West African countries like Senegal, Nigeria, and Ghana, this beloved dish is the perfect blend of tangy and fiery, offering a satisfying kick of heat. The texture and taste are reminiscent of Spanish rice but with a more adventurous flavor profile that will have you coming back for seconds. It’s the kind of dish that brings warmth and vibrancy to any table, whether as a hearty main course or a standout side.
We especially love how versatile and satisfying Jollof Rice is. Paired with saucy African curries, grilled fish, or sweet plantains, it creates a feast of bold and complementary flavors. It’s equally delightful alongside Caribbean dishes like Brown Chicken Stew or Jamaican Goat Curry, showing how beautifully it bridges cultures and cuisines. While the dish requires a bit of patience to prepare, the reward is a mouthwatering meal that tastes even better after sitting, allowing the spices to mingle perfectly. Whether you’re new to West African cuisine or a seasoned fan, this dish is a must-try!
Ingredients You Need
- Long-grain rice – white rice is traditional, but feel free to use long-grain brown rice if you like
- Cooking oil – your preferred flavorless oil
- Chicken bouillon – or veggie bouillon
- Seasonings – curry powder, smoked paprika, dried thyme, bay leaves, plus salt
- Water – to cook the rice
- Canned diced tomatoes – we prefer fire-roasted but you can use whatever variety you prefer
- Sweet onion – peeled and chopped
- Red bell pepper – seeded and chopped
- Habanero pepper – with or without seeds, depending on how spicy you want your Jollof rice recipe
- Garlic cloves – peeled and left whole
- Ginger – peeled if the skin is tough
Want a really spicy West African Jollof Rice? Add extra habanero for a super hit of spice!
How to Make Jollof Rice
- To make our favorite Spicy West African Jollof Rice recipe, first, rinse the rice in a bowl with cold water until the water runs mostly clear. This reduces the stickiness and makes the rice more fluffy and tender. Drain off the water and set the rice aside.
- Next, set out a large pot and a medium pot on the stovetop. Place the large pot over medium heat and add the oil, rinsed rice, chicken bouillon, curry powder, paprika, thyme, and bay leaf. Toss to thoroughly coat the rice in the spices. Then stir in 4 cups of water (or chicken broth, if not using bouillon). Cover and cook for 15 minutes, or until the water is absorbed and vent holes form on the top of the rice. Remove the rice from the heat and keep covered for another 5 minutes to steam.
- Meanwhile, peel and cut the onion into wedges. Remove the seeds from the bell pepper and cut it into large chunks. Remove the seeds from the habanero – or don’t, for extra heat. Peel the garlic cloves. You can leave the peel on the ginger if it is soft and papery. However, if the exterior seems tough and dry, peel it off.
- Next, add the canned tomatoes and prepped ingredients from above in a blender. Add 1 teaspoon of salt. Cover and puree until smooth.
- Then pour the veggie puree into the medium pot. Turn the heat on medium, and bring to a simmer. Cook and stir continually for at least 10 minutes to thicken the puree and intensify the flavor.
- Once the rice is cooked and the puree has cooked down to a thick paste, gently mix the puree into the rice. Use a spatula or large spoon to mix just until the rice is coated. Then turn off the heat and cover the rice.
Note: If you prefer to make this best Jollof Rice as a one-pot dish, cook the rice first per the recipe instructions. Remove it from the pot and set it aside in a bowl. Then simmer the sauce in the same pot, and add the rice back in after it has reduced. This will only take an extra 12-15 minutes.
- You can serve the Nigerian Jollof Rice immediately, but it will taste even better if it has time to rest. I usually make it about 1-2 hours before serving it with an African or Caribbean curry dish. Simply reheat on the stovetop and enjoy warm.
Get the Complete African Rice Recipe Below. Enjoy!
Recipe Variations and Tips
- Long-Grain Rice – Jasmine or basmati rice works well, as it stays fluffy and absorbs the flavorful sauce beautifully.
- Toast the Rice – Sauté the rice in oil for a few minutes before adding the tomato base to enhance its flavor and prevent it from becoming mushy.
- Simmer for Richness – Allow the dish to simmer on low heat to let the flavors deepen and meld together.
- Rest Before Serving – Let the cooked rice sit for at least an hour after cooking to allow the spices to fully blend and intensify the taste.
- Keep It Smoky – If you can, use smoked paprika or smoked peppers to add an authentic smoky flavor.
Serving Suggestions
African Rice is incredibly versatile and pairs beautifully with a variety of dishes. For a classic West African experience, serve it with saucy stews like Peanut and Sweet Potato Curry, Suya Chicken, or tender Grilled Fish. You can also add fried plantains for a hint of sweetness that balances the spicy flavors.
If you’re mixing cuisines, Jollof Rice shines alongside Caribbean dishes like Jamaican Goat Curry, Brown Chicken Stew, or even jerk-seasoned meats. For a simple, hearty meal, enjoy it on its own with a side of coleslaw or a fresh garden salad. And don’t forget a cool drink like hibiscus tea or ginger beer to complement the heat!
Frequently Asked Questions
African rice is a rice dish originating from West Africa. It is typically made with long grain rice, tomatoes, onions, chilies and other bold spices. It is often accompanied with meat, fish or vegetables!
You can prepare this recipe to be vegetarian and vegan-friendly simply by swapping the chicken bouillon for vegetable bouillon or broth.
Enjoy a hearty bowl of this spicy jollof rice by itself, or pair with any number of dishes. We love to eat Jollof Rice as a side dish to simple grilled fish or grilled chicken, or with saucy curries and stews. As a main vegetarian course it’s great with steamed peas and plantains.
Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3-4 days.
Looking for More Delicious Rice Recipes? Be Sure to Try:
- Caribbean Confetti Rice
- Mujadara Lentils and Rice (Lebanese Rice)
- Chicken Bog (Rice Pilaf Recipe)
- Easy Red Beans and Rice Recipe
- Cheesy Enchilada Rice
Get the Complete African Rice Recipe Below. Enjoy!
Jollof Rice Recipe (West African Rice)
Ingredients
- 16 ounces long-grain rice about 2 ¼ cups
- 1 tablespoon oil
- 2 teaspoons chicken bouillon or base
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1-2 bay leaves
- 4 cups water
- 15 ounce can diced tomatoes I used fire-roasted
- 1 sweet onion average size
- 1 small red bell pepper
- 1 habanero pepper 2 for really hot
- 5-6 garlic cloves
- 2- inch piece ginger
- Salt
Instructions
- Place the rice in a large bowl and rinse with cold water until the water run mostly clear. (This reduces the stickiness of the rice.) Then drain off the water and set the rice aside.
- Set out a large pot and a medium pot. Place the large pot over medium heat. Add the oil, rinsed rice, chicken bouillon, curry powder, paprika, thyme, and bay leaf. Toss to coat the rice in the spices. Then stir in 4 cups water. Cover and cook for 15 minutes, or until vent hole form on the top of the rice. Then remove from the heat, keep covered, and let the rice steam for another 5 minutes.
- Meanwhile, peel and cut the onion into wedges. Remove the seeds from the bell pepper and cut it into large chunks. Remove the seeds from the habanero (or don’t, for extra heat.) Peel the garlic cloves. You can leave the peel on the ginger if it is soft and papery. If it seems tough and dry, peel it off.
- Place the canned tomatoes, onion wedges, red bell pepper, habanero, garlic cloves, and ginger in a blender. Add 1 teaspoon salt. Cover and puree until smooth.
- Pour the veggie puree into the medium pot. Turn the heat on medium, and bring to a simmer. Simmer and stir continually for about 12 minutes to thicken the puree and intensify the flavor.
- Once the rice is cooked and the puree has cooked down to a thick paste, combine the two items in one pot. Gently mix the puree into the rice, coating well. Then turn off the heat and cover the rice.
- You can serve the Jollof Rice immediately, but it will taste even better if it has time to rest. I usually make it about 1-2 hours before serving it with an African or Caribbean curry dish.
This is the the best rice recipe that I have tried, the spices are something special and I am going to introduce it into my everyday meals!
Jollof is cooked differently. The secret is getting the rice cooked together with the tomato stew. This is what makes Jollof, Jollof. The rice absorbs all the flavors from the stew and slow cooks to perfection.
Jollof originated from Ghana and that’s the secret to making it.
This is the the best rice recipe that I have tried, the spices are something special and I am going to introduce it into my everyday meals!