A smoky, tomato-rich Nigerian jollof rice built with long-grain rice, warm aromatics, curry, thyme, and a deeply reduced pepper base.

Ingredients

• 3 cups long-grain parboiled rice, rinsed
• 1/3 cup vegetable oil
• 1 large onion, sliced, divided
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 3 tbsp tomato paste
• 2 scotch bonnet peppers, seeded if desired
• 3 cups chicken stock
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup mixed vegetables, optional

Preparation Steps

1. Blend the bell pepper, tomatoes, scotch bonnet, and half the onion until smooth.
2. Heat the oil in a heavy pot over medium heat, then cook the remaining onion for 3 minutes until fragrant.
3. Stir in tomato paste and fry for 5 minutes until the paste darkens and the oil turns red.
4. Pour in the blended pepper mixture and simmer uncovered for 12 to 15 minutes until thick. When to Mix: after the sauce visibly reduces, stir in curry powder, thyme, bay leaves, salt, and black pepper.
5. Add chicken stock and bring to a steady boil, then taste and adjust seasoning.
6. Fold in the rinsed rice, making sure every grain is coated in the sauce. When to Mix: stir only once at this stage, then cover tightly so the rice steams instead of turning mushy.
7. Reduce heat to low and cook for 25 to 30 minutes. After 20 minutes, gently lift from the bottom with a wooden spoon and add mixed vegetables if using.
8. Turn off the heat and let the pot rest covered for 10 minutes before fluffing. For smoky party flavor, allow the bottom layer to toast lightly during the final 5 minutes.

Serving Notes

Serve hot and adjust pepper, salt, and stock to your preferred taste. This recipe is designed for home cooks who want authentic West African flavor with clear timing cues.

Recipe Schema

{
  "Title": "Nigerian Jollof Rice Recipe: Smoky Party-Style West African Rice",
  "Prep Time": "20 minutes",
  "Cook Time": "55 minutes",
  "Servings": "6",
  "Difficulty": "Medium",
  "Ingredients List": [
    "3 cups long-grain parboiled rice, rinsed",
    "1/3 cup vegetable oil",
    "1 large onion, sliced, divided",
    "1 red bell pepper, chopped",
    "2 tomatoes, chopped",
    "3 tbsp tomato paste",
    "2 scotch bonnet peppers, seeded if desired",
    "3 cups chicken stock",
    "2 tsp curry powder",
    "1 tsp dried thyme",
    "2 bay leaves",
    "1 1/2 tsp salt, plus more to taste",
    "1/2 tsp black pepper",
    "1 cup mixed vegetables, optional"
  ],
  "Preparation Steps": [
    "Blend the bell pepper, tomatoes, scotch bonnet, and half the onion until smooth.",
    "Heat the oil in a heavy pot over medium heat, then cook the remaining onion for 3 minutes until fragrant.",
    "Stir in tomato paste and fry for 5 minutes until the paste darkens and the oil turns red.",
    "Pour in the blended pepper mixture and simmer uncovered for 12 to 15 minutes until thick. When to Mix: after the sauce visibly reduces, stir in curry powder, thyme, bay leaves, salt, and black pepper.",
    "Add chicken stock and bring to a steady boil, then taste and adjust seasoning.",
    "Fold in the rinsed rice, making sure every grain is coated in the sauce. When to Mix: stir only once at this stage, then cover tightly so the rice steams instead of turning mushy.",
    "Reduce heat to low and cook for 25 to 30 minutes. After 20 minutes, gently lift from the bottom with a wooden spoon and add mixed vegetables if using.",
    "Turn off the heat and let the pot rest covered for 10 minutes before fluffing. For smoky party flavor, allow the bottom layer to toast lightly during the final 5 minutes."
  ]
}