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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.
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Yield: 6
Vegetarian Jollof Rice
Here's how to make Jollof rice on your stove/hob
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
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
- Weigh out your ingredients, and finely chop chilli, onions and garlic cloves
- Boil 600ml of water and add and dissolve a stock cube, set aside
- Heat oil in a large pan, and add the chopped onion and chilli
- Cook the onions and chilli for around 5 of minutes, until the onions turn clear
- Add the red chilli and tomato puree, and cook for a further minute
- Add the 350ml of rice to the pan, and stir to coat the rice in the tomato and onion mixture
- Add chicken stock, sugar and salt to the pan, and bring to the boil
- Once the water is boiling, reduce heat to a low simmer and put a pan on the lid
- 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
- 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
- Serve and enjoy
How to make stovetop jollof rice at home
- Measure out your ingredients, make the chicken stock and chop the onion and chilli, then crush the garlic
- Heat oil in a large pan
- Add onions and garlic to the heated oil
- Cook for about 5 minutes, until the onions turn clear and slightly browned on the edges
 - Add the red chilli and tomato paste
 - Stir to evenly coat the onions in the tomato puree
  - Cook for a further minute
 - Tip the rice into the pan
- Stir to coat the rice in the tomato mixture
  - Add chicken stock
  - Bring the water to boil, then instantly reduce the heat to a low simmer
- Cover the pan with a lid and cook for 10 minutes – or until the liquid is almost completely absorbedÂ
- Stir regularly throughout this time to ensure the rice isn’t sticking or burning to the pan
  - Add a layer of foil ontop of the riceÂ
- 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
- Stir and check on the rice every couple of minutes, and once it’s cooked through and fluffy, turn off the heat completely.
- Serve and enjoy
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