chef john's jollof rice

Name: chef john's jollof rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: African
Ingredients: 1 piece Plum Tomato (1 large, ripe plum tomato, cored, quartered); 1 piece Red Bell Pepper (1 large red bell pepper, seeded, roughly chopped); 1 piece Peppers (1 whole habanero pepper, stem removed); 1 piece Whole Jalapeños (1 whole fresno chili, or jalapeño, stem removed); 4 cloves Garlic (4 cloves garlic, peeled); 1 tbsp Ginger (1 tablespoon minced ginger); 2 cup Water (2 cups water); ⅓ cup Olive Oil (1/3 cup olive oil); 1 piece Red Onion (1 red onion, diced); 1 tsp Table Salt (1 teaspoon table salt, plus more to taste); ¼ cup Tomato Paste (1/4 cup tomato paste); 2 tbsp Smoked Paprika (2 tablespoons smoked paprika); 1 tsp Curry Powder (1 teaspoon curry powder); 1 tsp Cumin Powder (1 teaspoon cumin powder); 1 tsp Dried Thyme (1 teaspoon dried thyme); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ tsp Ground Turmeric (1/4 teaspoon ground turmeric); 2 ¼ cup Basmati Rice (2 1/4 cups basmati rice); 1 leaf Bay Leaves (1 bay leaf); 1 tbsp Chicken Stock Base (1 tablespoon chicken bouillon paste); ¼ cup Green Onions (1/4 cup chopped green onion, for garnish, optional) — optional; ¼ cup Cilantro (1/4 cup chopped cilantro, for garnish, optional) — optional

45 minAfrican

Servings8

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Vegetarian
Vegan
Pescatarian

Ingredients

For 8 servings

Plum Tomato1 piece · 1 large, ripe plum tomato, cored, quartered
Red Bell Pepper1 piece · 1 large red bell pepper, seeded, roughly chopped
Peppers1 piece · 1 whole habanero pepper, stem removed
Whole Jalapeños1 piece · 1 whole fresno chili, or jalapeño, stem removed
Garlic4 cloves · 4 cloves garlic, peeled
Ginger1 tbsp · 1 tablespoon minced ginger
Water2 cup · 2 cups water
Olive Oil⅓ cup · 1/3 cup olive oil
Red Onion1 piece · 1 red onion, diced
Table Salt1 tsp · 1 teaspoon table salt, plus more to taste
Tomato Paste¼ cup · 1/4 cup tomato paste
Smoked Paprika2 tbsp · 2 tablespoons smoked paprika
Curry Powder1 tsp · 1 teaspoon curry powder
Cumin Powder1 tsp · 1 teaspoon cumin powder
Dried Thyme1 tsp · 1 teaspoon dried thyme
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Ground Turmeric¼ tsp · 1/4 teaspoon ground turmeric
Basmati Rice2 ¼ cup · 2 1/4 cups basmati rice
Bay Leaves1 leaf · 1 bay leaf
Chicken Stock Base1 tbsp · 1 tablespoon chicken bouillon paste
Green Onions¼ cup · 1/4 cup chopped green onion, for garnish, optional · optional
Cilantro¼ cup · 1/4 cup chopped cilantro, for garnish, optional · optional

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Steps

1combine tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water in a blender for the sauce.
2blend on high until smooth and set aside.
3heat olive oil in a saucepan over medium heat.
4add onion and salt and sauté until onion starts to soften, 4 to 5 minutes.
5clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes.
6season with paprika, curry powder, cumin, thyme, pepper, and turmeric; continue cooking for 1 to 2 minutes until everything is well combined.
7turn off the heat, and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture.
8add bay leaf and chicken bouillon paste.
9turn heat to high, stir in tomato sauce, and bring to a vigorous simmer.
10cover with a tight fitting lid, reduce heat to medium-low, and simmer for 20 minutes.
11do not remove the lid or stir rice.
12turn off heat after 20 minutes, and set the timer for 12 minutes.
13allow rice to sit and do not remove the lid.
14after the 12 minutes are up, remove lid, and fluff rice with a fork, separating all the grains.
15serve garnished with green onions and chopped cilantro.