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Flavorful Jollof Rice Recipe Under 5 Dollars Easy West African Meal for Four

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A budget-friendly, authentic West African jollof rice recipe that feeds four people with bold, layered tomato and spice flavors, ready in about 40 minutes.

Ingredients

Scale
  • 2 cups (370g) long grain parboiled rice (or basmati as substitute)
  • 3 medium fresh tomatoes, blended
  • 2 tablespoons canned tomato paste
  • 1 medium red bell pepper, blended
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1/4 cup (60ml) vegetable or canola oil
  • 3 cups (720ml) chicken or vegetable stock
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/2 cup (75g) frozen peas and carrots (optional)

Instructions

  1. Prep the Tomato Base (10 minutes): In a blender or food processor, combine the fresh tomatoes and red bell pepper until smooth. Set aside.
  2. Sauté Aromatics (5 minutes): Heat the oil in a heavy-bottomed pot over medium heat. Add the chopped onions, minced garlic, and grated ginger. Stir frequently until soft and fragrant, about 3-4 minutes.
  3. Add Tomato Paste and Spices (3 minutes): Stir in the tomato paste, smoked paprika, thyme, cayenne (if using), salt, and black pepper. Cook for 2-3 minutes to reduce the raw taste of the paste, stirring to blend everything well.
  4. Pour in Blended Tomato Mixture (5 minutes): Carefully add the blended tomatoes and red pepper. Raise the heat to medium-high and let it simmer, stirring occasionally. Cook until the sauce thickens and the oil starts to separate from the tomato base, about 7-8 minutes.
  5. Add Stock and Bay Leaf (2 minutes): Pour in the chicken or vegetable stock and add the bay leaf. Stir to combine.
  6. Add Rice and Simmer (25 minutes): Rinse the rice under cold water until the water runs clear to remove excess starch. Add the rice to the pot and stir well, ensuring it’s evenly coated with the sauce. Reduce the heat to low, cover tightly with a lid, and simmer gently for about 20-25 minutes. Avoid lifting the lid too often, but check for doneness at around 20 minutes.
  7. Stir in Vegetables (optional, 5 minutes): If using frozen peas and carrots, gently fold them in five minutes before the rice finishes cooking to warm through without losing color or texture.
  8. Rest and Fluff (5 minutes): Turn off the heat and let the rice sit covered for 5 minutes. Then, fluff with a fork to separate the grains.

Notes

Toast the rinsed rice slightly in the oil and tomato base before simmering to add nutty flavor and keep grains separate. Control heat carefully to avoid burning or drying out the rice. Use a heavy lid or place a kitchen towel under the lid to trap steam. Avoid stirring too much during cooking to prevent mushy rice. Adjust spice levels by adding more cayenne or fresh chili peppers. For gluten-free, ensure stock and soy sauce are gluten-free. Leftovers store well in the fridge for 3 days or frozen for up to 2 months.

Nutrition

Keywords: jollof rice, West African recipe, budget-friendly meal, easy dinner, tomato rice, spicy rice, one pot meal

Find it online: https://merrymorsel.com/flavorful-jollof-rice-recipe-under-5-dollars-easy-west-african-meal-for-four/