Jollof Rice Recipe (African Rice)
by Sommer Collier — last updated on Jan 20, 2025 
This delicious West African Rice recipe includes peppers, tomatoes, and lots of bold and spicy seasonings. Flavorful Jollof Rice is easy to make in just one pot, and is perfect to serve as a hearty main or side dish!
Sommer’s Recipe Notes
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. The texture and taste are reminiscent of Spanish rice but with a more adventurous flavor profile that will have you coming back for seconds.
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.
Why You’ll Love This African Rice Recipe
- Incredible Flavor – This rice features a rich tomato base infused with smoky, spicy undertones makes it a taste sensation that’s hard to resist.
- Versatile – It’s the kind of dish that brings warmth and vibrancy to any table, whether as a hearty main course or a standout side.
- Easy One Pot Recipe – You can cook the rice separately alongside cooking the veggie puree in another pot… Or you can cook the rice, temporarily transfer to a serving dish, then make the puree in the same pot.
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.
Ingredients and Tips
- Long-grain rice – Jasmine white rice is traditional to make Nigerian Jollof rice, but feel free to use long-grain brown rice if you like.
- Chicken bouillon – Or veggie bouillon to make this a vegetarian recipe.
- Seasonings – Curry powder, smoked paprika, dried thyme, bay leaves, plus salt. If you can, use smoked paprika or smoked peppers to add an authentic smoky flavor.
- Canned Diced tomatoes – We prefer fire-roasted but you can use whatever variety you prefer.
- Fresh Veggies Etc. – Sweet onion, red bell pepper, habanero pepper, garlic cloves, and ginger.
Want an extra spicy West African Jollof Rice? Add extra habanero for a super hit of spice!
How to Make West African Jollof Rice
Tips for Success – You can easily customize this recipe to be your preferred level of spiciness. Remove the seeds from the habanero before blending – or don’t, for extra heat.
For an extra toasty taste, sauté the rice in oil for a few minutes before adding the tomato base to enhance its flavor and prevent it from becoming mushy.
And I know it’s hard, but you really must let the cooked rice sit for at least an hour after cooking. This allows the spices to fully blend and intensify the taste.
Find the full African Rice recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3-4 days.
- Reheating – Gently reheat in the microwave or on the stovetop. You might need to sprinkle on some water if the rice seems a bit dry.
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 and curries. You can also add steamed peas, or 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.
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.
Similar Recipes You Might Like
Jollof Rice Recipe (West African Rice)
Video
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.
Notes
- Storing Leftovers – Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3-4 days.
- Reheating – Gently reheat in the microwave or on the stovetop. You might need to sprinkle on some water if the rice seems a bit dry.
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!