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Nigerian Jollof Rice Recipe

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!
5 from 21 votes
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Course: Main Course
Cuisine: Nigerian
Keyword: jollof, jollof rice, nigerian
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 5 people


  • Saucepan
  • Blender


  • 3 cups of washed long grain white rice
  • 1 cans of plum tomatoes
  • 2 roasted red bell peppers
  • 1 large onion
  • 1 scotch bonnet
  • 3 knorr cubes
  • 1-2 bay leaves
  • Salt to taste
  • 1 tsp of thyme
  • 1/4 cup of tomato puree/paste
  • 2 tsp curry powder optional
  • 1-2 cup of chicken stock
  • Water as necessary
  • A splash of vegetable/sunflower oil


  • Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice)
  • Add 1 can of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.
  • Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.
  • Add salt to taste, 1 tsp of thyme, 3 knorr cubes, 2 tsp of curry powder (optional), 4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes (see notes).
  • Add the rinsed white rice to the saucepan and stir. Then add 3 cups of water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add one more cup of water and turn the rice every 7 minutes to prevent burning).
  • Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.



NB: For a stronger bay leaf flavour add bay leaf to the mixed pepper sauce (step 4) instead of in the last ten minutes (step 6).