Nigerian Jollof Rice

Ingredients

• 1 smallred onion, sliced
• 4bay leaves
• 1 mediumgreen capsicum, chopped
• 2 mediumripe tomatoes, chopped
• 2red chillies, sliced
• 2 tspcurry powder
• to tastesalt and oil
• 120 ml (½ cup)water
• 1 tspdried thyme
• about 400 g (2 cups)cooked rice

Instructions

1. 1

   Sauté the vegetables

   Sauté the sliced onion, then add the bay leaves, dried thyme, chillies, capsicum and tomatoes.

2. 2

   Season the mixture

   Stir in the curry powder and salt to taste.

3. 3

   Bring to the boil

   Pour in the water and bring the mixture to a boil.

4. 4

   Add the rice

   Add the cooked rice and stir until it is combined with the tomato and pepper mixture.

5. 5

   Serve the rice

   Enjoy.

What is Nigerian jollof rice?

Jollof rice is a popular West African dish, with distinctive versions made across the region; Nigerian jollof is known for its tomato-and-pepper base and aromatic seasoning. This recipe keeps those familiar flavours in a straightforward pan-cooked form.

Using cooked rice makes this version faster than methods that cook raw rice directly in the sauce. The rice is stirred into the seasoned vegetables, so it can take on their flavour without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 4g protein, 35g carbs, 4g fat.

Most of the carbohydrates come from the cooked rice, while the oil contributes most of the fat; the vegetables add a smaller amount of carbohydrate and fibre. This version contains little protein, so serve it with beans, fish or chicken and add greens or salad to round out the plate.

The flavour base

Tomatoes and capsicum: together they make the vegetable base that coats the rice. Chop them so they soften readily in the pan.

Aromatics: onion, chilli, dried thyme, bay leaves and curry powder provide the savoury, herbal and spicy notes. Remove the bay leaves before eating.

Working with cooked rice

Cooked rice: this recipe calls for rice that is already cooked, rather than raw rice. If it has clumped together, loosen it gently before adding it to the pan.

Stirring: fold the rice through the vegetables until evenly mixed. Avoid crushing the grains as you combine them.

Managing the liquid

Water: the recipe adds 120 ml and brings the mixture to a boil before the rice goes in. Since the rice is already cooked, stir it in once the liquid is boiling rather than leaving it to cook as raw rice.

Texture: cooked rice can become soft if it sits in too much liquid. Stir until the rice is coated and hot, and stop once it reaches the texture you like.

Choosing the heat level

Chillies: two red chillies give the dish its heat, but their strength varies. For a milder result, remove the seeds before slicing or use less chilli.

Curry powder: measure the stated 2 teaspoons for a rounded, savoury seasoning. Taste before serving and adjust the salt if needed.

Serving ideas

Serve the rice hot as a main or as a side alongside grilled chicken, fish or beans. Those additions are not part of this recipe, but can make the meal more substantial.

A crisp salad or simply cooked greens offer a fresh contrast to the soft, warmly seasoned rice.

Recipe notes & tips

• Use cooked rice that is cooled and relatively separate for easier mixing.
• Chop the tomatoes and capsicum into similar-sized pieces so they soften at a similar pace.
• Add the oil gradually while sautéing, as the amount is left to taste.
• Taste the vegetable mixture before adding the rice and adjust the salt and chilli to suit.
• Remove the bay leaves before serving.

Variations

• Milder chilli: remove the seeds or use one chilli for less heat.
• More vegetables: stir in chopped greens as the rice warms through.
• Add beans: fold in cooked beans with the rice for a more filling bowl.
• Add protein: serve with grilled fish or chicken alongside the rice.
• Smokier flavour: use a pinch of smoked paprika alongside the curry powder.

Common mistakes to avoid

• Adding raw rice: this recipe specifies cooked rice, so cook it separately before starting.
• Too much liquid: excess water can make cooked rice soggy; add only the stated amount.
• Over-stirring: vigorous mixing can break the grains; fold the rice through gently.
• Unbalanced seasoning: taste the tomato mixture before combining it with the rice and adjust salt or chilli.
• Serving with bay leaves: remove them from the pan before serving, as they are not meant to be eaten.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; reheat only once.

Frequently asked questions