How to Make the Perfect West African Jollof Rice with Tomatoes
West African · Medium · 65 min · 6 servings
Jollof rice is the beloved one-pot rice dish of West Africa, cooked in a deeply spiced tomato and pepper base that infuses every grain with bold smoky flavor. It is a staple at celebrations and family gatherings across Nigeria, Ghana, and Senegal.
Why this recipe works
This West African Jollof Rice with Tomatoes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups long-grain parboiled rice
- 4 medium Roma tomatoes
- 2 medium red bell peppers
- 2 cups chicken or vegetable stock
- 1 tsp smoked paprika
- 3 tbsp vegetable oil
Step by step instructions
Step 1: Blend the Base
Blend the Roma tomatoes and red bell peppers together until completely smooth. Heat the vegetable oil in a large heavy-bottomed pot over high heat. Pour in the tomato blend carefully as it will splatter. Fry the blended base for 15 to 20 minutes stirring frequently until it darkens from bright red to a deep brick-red paste with the water fully cooked out.
Step 2: Season the Base
Add the smoked paprika along with salt, onion powder, and any additional seasoning you prefer. Stir well and fry the spices in the tomato base for an additional 2 minutes to bloom the flavors into the oil.
Step 3: Cook the Rice
Rinse the parboiled rice and add it directly to the pot, stirring to coat every grain with the tomato base. Pour in the stock, stir once to combine, and bring to a boil. Cover tightly with foil then place the lid on top to trap all steam.
Step 4: Steam to Finish
Reduce the heat to the lowest setting and cook for 25 to 30 minutes without lifting the lid. The steam will finish cooking the rice while a slight smoky bottom crust forms, known locally as party jollof. Fluff gently before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Roma tomatoes → one 14-ounce can of crushed tomatoes for convenience without losing flavor
- parboiled long-grain rice → basmati rice rinsed well though it cooks faster so reduce steam time
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking the tomato base long enough which leaves a raw acidic tomato taste in the final rice
- Lifting the lid during steaming which releases essential moisture and results in undercooked hard grains
Nutrition facts
Per serving: 410 calories, 9g protein, 68g carbs, 11g fat, 4g fiber.
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