Smoky One-Pot Jollof Rice

Classic West African jollof rice: parboiled long-grain rice steamed in a cooked-down pepper and tomato base with thyme, curry powder and bay. One pot, naturally vegan.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: Ghanaian, Nigerian, West African

Calories: 310

Ingredients Method

Ingredients

Pepper base

2 large red bell peppers seeded and chopped
3 Roma tomatoes chopped
1 large yellow onion half chopped, half sliced
1 scotch bonnet pepper seeded for less heat
3 garlic cloves
1 tbsp fresh ginger chopped

Rice

3 tbsp avocado oil
3 tbsp tomato paste
2 tsp dried thyme
1 1/2 tsp curry powder
1 tsp smoked paprika
2 bay leaves
1 1/2 tsp sea salt
1/2 tsp black pepper
2 cups parboiled long-grain rice rinsed until the water runs clear
2 1/2 cups vegetable broth low sodium
2 scallions sliced, to serve

Method

Blend the bell peppers, tomatoes, the chopped half of the onion, scotch bonnet, garlic and ginger until smooth.
Heat the avocado oil in a heavy pot over medium heat. Fry the sliced onion 5 minutes until soft. Add the tomato paste and cook 2 minutes until it darkens.
Pour in the pepper puree with the thyme, curry powder, smoked paprika, bay leaves, salt and pepper. Cook, stirring often, 15 minutes, until thick and deep red.
Stir in the rinsed rice until every grain is coated. Add the broth and bring to a boil.
Cover the pot with foil, then the lid, and turn the heat to the lowest setting. Steam 30 minutes without lifting the lid.
Turn off the heat and let it rest 10 minutes. Fluff with a fork, stirring the toasted bottom layer through. Remove the bay leaves and top with scallions.