June 7, 2026
URL: https://m.hunts.com/recipes/sides-appetizers/west-african-vegetarian-jollof-rice-9901
- Prep time 20 minutes
- Total time 50 minutes
- Servings 16
Ingredients
-
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
-
2 medium red bell peppers
-
1/2 scotch bonnet/habanero pepper
-
1/2 cup chopped yellow onion
-
1/3 cup vegetable oil
-
1/2 yellow onion, sliced
-
3 tablespoons Hunt's® Tomato Paste
-
2 teaspoons minced garlic
-
2 teaspoons grated fresh ginger
-
2 bay leaves
-
2 teaspoons kosher salt
-
2 teaspoons dried thyme leaves
-
1-1/2 teaspoons Jamaican curry powder
-
1 teaspoon cayenne pepper
-
4 cups reduced-sodium vegetable broth
-
3 cups long-grain white rice, uncooked, rinsed
-
fresh Italian (flat-leaf) parsley, for garnish
Nutrition Information
201 calories, 35g carbs
Directions
-
Step one
Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
-
Step two
Heat oil in a large pot over medium heat. Add sliced onions and sauté about 3 minutes until soft. Add tomato paste and cook about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
-
Step three
Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne.
-
Step four
Stir in rice and coat well with sauce. Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.
Tips
This dish is different in every region. Add vegetables as desired to change it up such as sliced tomatoes and onions or cooked peas and carrots.
