Jollof Rice Recipe - Kosher

Servings: 6

Yield: 6 cups cooked rice

Prep Time: 20 minutes

Cook Time: 45 minutes

Difficulty: Medium

Cooking Vessel: Large, heavy-bottomed pot or Dutch oven

---

Ingredients

2 cups long-grain parboiled rice

1/4 cup vegetable oil or kosher-certified olive oil

1 medium onion, finely chopped

1 red bell pepper, blended

1 green bell pepper, chopped (optional for garnish)

1 can (14 oz) diced tomatoes or 4 fresh tomatoes, blended

2 tablespoons tomato paste

2 teaspoons kosher salt (adjust to taste)

1 teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon thyme

1/2 teaspoon curry powder (optional)

1-2 cups vegetable broth or water (adjust as needed)

2 bay leaves

1 cup frozen peas and carrots (optional)

Fresh parsley or cilantro for garnish

Optional protein additions (kosher-certified):

2 cups cooked, shredded chicken

1 cup kosher shrimp or fish

---

Instructions

1. Prep the base: Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent (3–4 minutes).

2. Add tomato mixture: Blend red bell pepper and fresh tomatoes (if using) into a smooth paste. Add this mixture to the pot with tomato paste. Cook for 10–15 minutes, stirring occasionally until it thickens and reduces.

3. Season: Stir in salt, black pepper, paprika, thyme, curry powder, and bay leaves. Adjust seasoning to taste.

4. Add rice: Rinse rice under cold water until water runs clear. Add rice to the tomato mixture, stirring well to coat each grain.

5. Simmer: Pour in vegetable broth or water until the rice is just covered. Reduce heat to low, cover with a tight-fitting lid, and simmer for 25–30 minutes. Check occasionally; stir gently to prevent sticking.

6. Add vegetables/protein: About 5 minutes before the rice is done, fold in peas, carrots, or cooked protein. Cover and let steam until fully cooked.

7. Finish: Remove from heat, discard bay leaves, fluff rice with a fork, and garnish with chopped parsley or cilantro. Serve hot.

---

Nutritional Information (per serving, approximate)

Calories: 300 kcal

Protein: 6 g

Carbohydrates: 55 g

Fat: 8 g

Fiber: 3 g

Sodium: 450 mg

(Values vary depending on added protein and oil type.)

---

Dietary Adaptations

Vegetarian: Use only vegetable broth; omit meat or fish.

Gluten-Free: Naturally gluten-free using kosher-certified ingredients.

Low-Sodium: Reduce salt and use low-sodium vegetable broth.

Vegan: Use oil instead of ghee or butter; avoid animal-based proteins.

---

Tips & Troubleshooting

Rice sticking: Use a heavy-bottomed pot and stir gently. Cover tightly to retain steam.

Too watery: Simmer uncovered for 5–10 minutes at the end to evaporate excess liquid.

Too dry: Add 1/4 cup more broth or water and cover for a few minutes.

Even cooking: Rinse rice to remove excess starch for fluffier grains.

---

Serving Suggestions

Serve with fried plantains, steamed vegetables, or a side salad.

Pair with grilled kosher chicken, fish, or tofu for a complete meal.

---

Notes

Jollof rice flavors improve if cooked slowly; patience is key.

Leftovers taste even better the next day after the flavors meld.

For authentic smoky flavor, cook partially uncovered on low heat or briefly broil at the end.