Easy Coconut Jollof Rice
A popular rice dish from West Africa, Easy Coconut Jollof Rice, is an amazingly delicious rice dish flavored with coconut milk, bay leaf, thyme, and bursting with tangy tomatoes! This Nigerian Coconut Rice Recipe is quick, simple and will be a hit with your family!
Servings: 8 people
Calories: 627kcal
Equipment
- Blender
- Saucepan
Ingredients
- 4 tablespoon of Coconut oil
- 1 Onion chopped
- ¼ cup of tomato puree
- Blended tomato mixture
- 2 chicken stock seasoning cubes
- 2 teaspoon of curry powder
- 1 teaspoon of thyme
- 2 Bay leafs
- Salt to taste
- 1 can of coconut milk
- 3 cups of long grain white rice washed
- 1 cup of coconut water
- 2 cups of water
- Chicken stock optional see notes
- 1 tablespoon of butter
Blended Tomato Mixture
- 1 can of plum tomatoes
- 1 red bell pepper
- 1 onion
- 1 scotch bonnet
Instructions
- Add plum tomatoes, red bell pepper, onion and scotch bonnet to the blender and blend until smooth. Set aside for later.
- Heat coconut oil in a medium-sized saucepan. Then, add onions and cook for a couple of minutes. Add tomato puree to the saucepan, then stir and cook it for one minute.
- Next, pour the blended tomato mixture into the saucepan. Then add chicken seasoning cubes, curry powder, thyme, bay leaf and salt to taste to the saucepan. Stir and cook on medium heat for 10 minutes.
- Pour coconut milk into the saucepan and stir.
- Add the rice to the saucepan then stir it until it is well combined with the sauce. Leave the rice to cook on low/medium heat for 5 minutes.
- Next, pour coconut water and water into the saucepan. Stir well and leave the coconut Jollof to cook for 10-15 minutes. Check and stir the rice every 5-7 minutes to prevent burning.
- Finally, add butter and leave to simmer on low for 2 more minutes or until done. Serve with chicken and plantain.
Notes
- Rice: If your rice is hard, the grains are probably undercooked. Add more water, bring to a simmer, and continue cooking until the grains are soft and chewy.
- Stock: If you want the coconut Jollof to have a richer meaty flavor then add chicken stock to the saucepan in step 3.
- Stir: Since the rice is cooked in one pot, make sure to keep stirring or else the rice may stick to the bottom of the pan.
Nutrition
Serving: 490g | Calories: 627kcal | Carbohydrates: 64g | Protein: 54.71g | Fat: 15.42g | Saturated Fat: 8.642g | Polyunsaturated Fat: 1.952g | Monounsaturated Fat: 2.951g | Trans Fat: 0.071g | Cholesterol: 159mg | Sodium: 405mg | Potassium: 930mg | Fiber: 2.7g | Sugar: 5.25g | Vitamin A: 398IU | Vitamin C: 39.8mg | Calcium: 77mg | Iron: 6.16mg