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
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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
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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.
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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.)
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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.
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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.
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Serving Suggestions
Serve with fried plantains, steamed vegetables, or a side salad.
Pair with grilled kosher chicken, fish, or tofu for a complete meal.
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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.
