Nigerian jollof rice is a smoky, savory one-pot rice dish cooked in a rich, spiced tomato and pepper stew, defined by its deep color, layered spice profile, and celebration-table status across West Africa.
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Blend the bell pepper and jalapeño into a smooth puree.
Heat the oil in a large Dutch oven or deep skillet over medium heat.
Sauté the diced onion for about 5 minutes until softened.
Stir in the garlic and tomato paste. Cook for 1 minute.
Add the crushed tomatoes and pepper puree. Cook for 10–15 minutes until the sauce thickens and darkens slightly.
Stir in the paprika, smoked paprika, thyme, curry powder, onion powder, salt, and pepper.
Add the chicken broth and bay leaf. Bring to a gentle simmer.
Stir in the rinsed rice, cover tightly, reduce heat to low, and cook for 25–30 minutes.
Remove from heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
Store cooked jollof rice in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop with a splash of broth to restore moisture.
Large Dutch oven or deep skillet with lid · Blender or food processor (for pepper puree)
Ensure the rice is fully submerged in liquid before covering. Use 2 cups broth for 2 cups rice, and don't peek or stir after covering. Let it rest covered for 10 minutes after cooking to absorb residual steam.
Yes. Replace scotch bonnet with 1 habanero or 2 jalapeños for milder heat, or omit it entirely for no heat. The paprikas still provide smokiness and depth.
Regular paprika adds sweetness and color; smoked paprika adds the characteristic smoky depth that defines jollof rice. Both are essential—don't skip the smoked.
Store cooked jollof rice in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to restore moisture.
The rice is done when all liquid is absorbed and grains are tender but not mushy, around 25–30 minutes on low heat. Let it rest covered for 10 minutes, then fluff with a fork—the grains should separate easily.
