Vegetarian Jollof Rice

Vegetarian Jollof Rice

Jollof rice is mildly spicy tomato rice cooked with fresh green chilli, garlic and onions. Jollof rice originates in West Africa, and goes so perfectly with almost everything i've ever put it beside.

Cooking rice on the hob/stove is something I always used to shy away from because it never turned out quite right. Until i purchased a rice cooker, I rarely made rice because it never turned out quite right. However, using the rice cooker has really helped me understand the timings and theory of cooking rice; the rice should absorb all the water in the pan and require no drain after cooking. Below are step-by-step photos how to make Jollof style rice perfectly in a pan.

 



Jollof rice stovetop recipe with tomato
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Vegetarian Jollof Rice

Prep Time
10 mins

Cook Time
30 mins

Total Time
40 mins

 

Here's how to make Jollof rice on your stove/hob

Course:

Side Dish
Cuisine:

Caribbean
Servings: 6
Author: hintofhelen

Ingredients
  • 350g
    White Rice
    rinsed
  • 600ml
    Boiling Water
  • 1
    Chicken or Vegetable Stock Cube
  • 4
    tbsp
    Vegetable Oil
  • 2
    Garlic cloves
    crushed
  • 2
    Onions
    finely chopped
  • 1
    Red Chilli
    finely chopped
  • 2
    tbsp
    Tomato Puree
  • 1
    tsp
    Salt
  • 1
    tsp
    Sugar

Instructions
  1. Weigh out your ingredients, and finely chop chilli, onions and garlic cloves

  2. Boil 600ml of water and add and dissolve a stock cube, set aside

  3. Heat oil in a large pan, and add the chopped onion and chilli

  4. Cook the onions and chilli for around 5 of minutes, until the onions turn clear

  5. Add the red chilli and tomato puree, and cook for a further minute 

  6. Add the 350ml of rice to the pan, and stir to coat the rice in the tomato and onion mixture

  7. Add chicken stock, sugar and salt to the pan, and bring to the boil

  8. Once the water is boiling, reduce heat to a low simmer and put a pan on the lid

  9. Simmer the rice for 10 minutes, and when the water is almost completely dissolved, cover the rice with tin foil, and replace the lid to the pan, turning the heat down as low as it will possibly go - this will finish the cooking of the rice by steaming 

  10. Cook for around another 5 minutes (it depends on the type of rice) stirring every couple of minutes until it is cooked through and fluffy

  11. Serve and enjoy

How to make stovetop jollof rice at home

  1. Measure out your ingredients, make the chicken stock and chop the onion and chilli, then crush the garlic
  2. Heat oil in a large pan
    Hot oil in pan
  3. Add onions and garlic to the heated oil
    Onions frying in pan | Jollof rice recipe
  4. Cook for about 5 minutes, until the onions turn clear and slightly browned on the edges
     Onions frying in pan | Jollof rice recipe
  5. Add the red chilli and tomato paste
     Onions and chilli frying in pan | Jollof rice recipe
  6. Stir to evenly coat the onions in the tomato puree
    tomato onions and garlic in pan recipe jollof rice  
  7. Cook for a further minute
     tomato onions and garlic in pan recipe jollof rice
  8. Tip the rice into the pan
    rice added to pan for jollof rice recipe
  9. Stir to coat the rice in the tomato mixture
      
  10. Add chicken stock
      
  11. Bring the water to boil, then instantly reduce the heat to a low simmer
  12. Cover the pan with a lid and cook for 10 minutes - or until the liquid is almost completely absorbed 
  13. Stir regularly throughout this time to ensure the rice isn't sticking or burning to the pan
      
  14. Add a layer of foil ontop of the rice 
  15. And replace the lid. Turn the heat down to the lowest it will go, this will steam the rice for it's final part of cooking
  16. Stir and check on the rice every couple of minutes, and once it's cooked through and fluffy, turn off the heat completely.
  17. Serve and enjoy
       

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