Smoky Jollof Rice

Name: Smoky Jollof Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 cups (6 to 8 servings)
Ingredients: 2 ripe Roma tomatoes, cored and quartered; 1 large red bell pepper, seeded and roughly chopped; 1 whole habanero chile, destemmed; 2 serrano chiles, destemmed; 4 garlic cloves, peeled; 1 tablespoon minced fresh ginger; 1/3 cup olive oil; 1 medium red onion, diced; 1 teaspoon sea salt, plus more to taste; 1/4 cup tomato paste; 2 tablespoons smoked paprika; 1 teaspoon curry powder; 1 teaspoon ground cumin; 1 teaspoon dried thyme; 1 teaspoon ground cayenne; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground turmeric; 2 1/4 cups basmati rice; 2 dried bay leaves; 1 tablespoon granulated chicken bouillon (preferably Knorr); 1/4 cup chopped scallions (optional), for garnishing; 1/4 cup chopped cilantro (optional), for garnishing

Recipe from Isaiah Screetch

Adapted by Korsha Wilson

Updated Aug. 8, 2024

Smoky Jollof Rice — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 1¼ hours
Prep Time: 15 minutes
Cook Time: 1 hour
Rating: 4(35)
Comments: Read comments

It’s hard to think of a more iconic West African dish than jollof rice, the red-tinged rice dish with depth, thanks to aromatics and spices that meld into a comforting tomato base. “Jollof is really a one-pot meal that is very adaptable,” says chef Isaiah Screetch, who adapted this recipe that plays with, but honors the Nigerian version of the dish, with plenty of heat from habanero and serrano chiles. Fit to feed a crowd, it makes a perfect base for skewers of grilled suya or a braised entree like Jamaican oxtail stew, partnered with a side of fried plantains. —Korsha Wilson

Featured in: A Family Reunion Menu Over 150 Years in the Making

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Ingredients

Yield:8 cups (6 to 8 servings)

For the Tomato Mixture

2ripe Roma tomatoes, cored and quartered
1large red bell pepper, seeded and roughly chopped
1whole habanero chile, destemmed
2serrano chiles, destemmed
4garlic cloves, peeled
1tablespoon minced fresh ginger

For the Rice

⅓cup olive oil
1medium red onion, diced
1teaspoon sea salt, plus more to taste
¼cup tomato paste
2tablespoons smoked paprika
1teaspoon curry powder
1teaspoon ground cumin
1teaspoon dried thyme
1teaspoon ground cayenne
½teaspoon freshly ground black pepper
¼teaspoon ground turmeric
2¼cups basmati rice
2dried bay leaves
1tablespoon granulated chicken bouillon (preferably Knorr)
¼cup chopped scallions (optional), for garnishing
¼cup chopped cilantro (optional), for garnishing

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the tomato mixture: In a blender, combine tomatoes, bell pepper, habanero, serranos, garlic, ginger and 2 cups water. Blend on high until smooth; set aside.
Step 2
Prepare the rice: Heat olive oil in a large, lidded pot over medium. Add onion and salt and sauté, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add tomato paste and sauté, stirring often, for 2 to 3 minutes until the oil turns orange and the tomato paste darkens. Add paprika, curry powder, cumin, thyme, cayenne, black pepper and turmeric; stir and continue cooking until everything is well combined, 1 to 2 minutes.
Step 3
Turn off the heat and stir in the rice, making sure every grain of rice is coated. Add bay leaves and chicken bouillon.
Step 4
Turn heat to high, stir in tomato mixture and bring to a simmer. Cover with a tight-fitting lid, adjust heat to medium-low and simmer for 20 minutes. Do not remove the lid or stir rice.
Step 5
Turn off heat after 20 minutes and set a timer for 15 minutes. Allow rice to sit and do not remove the lid.
Step 6
After the 15 minutes are up, remove lid, and fluff rice with a fork, separating all the grains. If rice seems to be a little undercooked, stop fluffing, steam for another 5 minutes and check again.
Step 7
Serve garnished with scallions and cilantro.

Ratings

4 out of 5

35 user ratings

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Comments

Ilsa K.10 months ago

So great flavor, and I followed recipe closely, but whoa, amount of liquid and cook time for the rice way off. Did the 20 min heat + 15 off heat (undisturbed) and rice was crunchy. Another 0.5 cup water, 5 min, twice, then getting frustrated so put 1 cup water for 5 more minutes. Then ANOTHER cup and another 5 minutes and turned up the heat. Disappointing results—no fluffy, all mushy 😑.

Dave10 months ago

I think recipe should specify the amount of water to add to chicken bouillon and boil, prior to step 3. Sounds good and very simple. Nice.

RL10 months ago

The tomato mixture prepped in Step 1, then added to the rice in step 4, includes 2 cups of water (in addition to pureed tomatoes etc.)

Richard R3 weeks ago

I would cut back the amount of oil used and also think 20 minutes wasn't enough cooking time - rice came out a bit toothy. I also subbed out Poks Jollof Rice seasoning for all the spices - delicious!

Matt3 months ago

Perfection! Very straightforward preparation, yielding very flavorful results. This is a recipe I will save and make many times over. I cooked this in an enameled cast iron pan, and stirred twice during cooking only because I am terrible at judging the simmering temp for rice. It still came out great. I also subbed unrefined palm oil for half of the olive oil. I highly recommend trying that, for a little smoky funk.

Amye4 months ago

I wouldn’t make this recipe again. The rice burnt twice as there is not enough liquid in the recipe. I am a confident cook and managed to save it but the rice did not cook uniformly through the recipe without stirring it. I halved the chilli but it was still nice and spicy. Good flavours despite having to babysit the cooking process.

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