Nigerian Jollof Rice Recipe

Are you a fan of exotic cuisine but have never had the courage to make it at home? This Nigerian Jollof Rice Recipe is based on the traditional Nigerian dish, but made easily with pretty common ingredients that you likely already have in your kitchen cabinets.

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Nigerian Jollof Rice Recipe

While I have never had Nigerian food myself, I do love to try new things and I definitely would give it a try if I were to come across their offerings on a menu!

I have been to South Africa and I really loved their dishes, and I have enjoyed Ethiopian food a time or two in a restaurant here in Miami – and of course I just love trying all sorts of cuisines!

One of the best things about living in Miami is that we have such a wide array of international cuisines available to us!

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Are you looking for other Quick & Easy recipes to serve like my Nigerian Jollof Rice Recipe?

Check out these super delicious side dish recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

I think you will love them all! Of course, this is just a small selection of side dish recipes, but we have LOTS and lots of recipes on the blog that are perfect for your side dish needs – just type “side dish recipe” into the search bar on the right hand side of the screen and they will pop up for you! 

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• BLT Pasta Salad Recipe
• Watermelon Mandarin Mint Salad Recipe
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How to make this Nigerian Jollof Rice Recipe

Ingredients needed to make this Nigerian Jollof Rice Recipe

• 2 ½ cup white rice (I used Basmati)
• 1 ½ cup vegetable or chicken stock
• 2-4 cubes of Maggie cubes (chicken or vegetable)
• 1 (12 oz) bag frozen mixed vegetables 
• 2 large yellow onions
• 1 (28 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1/3 cup vegetable oil (plus a few extra tablespoons for cooking)
• 1 1-inch fresh ginger
• 1 habanero pepper
• 2 tsp garlic powder
• Salt, to taste
• Pepper, to taste

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Instructions for making this Nigerian Jollof Rice Recipe

Start by blending 1 ½ of your onions, vegetable oil, ginger, and habanero pepper until everything is a smooth paste.

Transfer to a medium size bowl.

Then blend your diced tomatoes until smooth and transfer to the bowl with onion paste.

You can mix until well combined.

Dice the remaining onion.

Bring a pot to medium-high heat, add your remaining vegetable oil and sauté the onions for a few minutes, until it gets fragrant.

Then add the blended tomato/onion mix and cook until it starts cooking. Add the rice and vegetable stock and cook on high, until it starts cooking.

Bring the heat as low as possible and cover with a lid. Cook for a total of 20-25 minutes.

After simmering for about 10 minutes, you can add the vegetables. Stir in well, until well combined and cover again, and cook for 15 more minutes.

Remove from heat and serve while hot.

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Print

Nigerian Jollof Rice Recipe

Course Side Dish

Cuisine Nigerian

Keyword cauliflower rice, jallof rice, side dish

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 2 ½ cup white rice I used Basmati
• 1 ½ cup vegetable or chicken stock
• 2-4 cubes of Maggie cubes chicken or vegetable
• 1 12 oz bag frozen mixed vegetables
• 2 large yellow onions
• 1 28 oz can diced tomatoes
• 1 6 oz can tomato paste
• 1/3 cup vegetable oil plus a few extra tablespoons for cooking
• 1 1- inch fresh ginger
• 1 habanero pepper
• 2 tsp garlic powder
• Salt to taste
• Pepper to taste

Instructions

1. Start by blending 1 ½ of your onions, vegetable oil, ginger, and habanero pepper until everything is a smooth paste. Transfer to a medium size bowl.
2. Then blend your diced tomatoes until smooth and transfer to the bowl with onion paste. You can mix until well combined.
3. Dice the remaining onion. Bring a pot to medium-high heat, add your remaining vegetable oil and sauté the onions for a few minutes, until it gets fragrant.
4. Then add the blended tomato/onion mix and cook until it starts cooking.
5. Add the rice and vegetable stock and cook on high, until it starts cooking.
6. Bring the heat as low as possible and cover with a lid. Cook for a total of 20-25 minutes.
7. After simmering for about 10 minutes, you can add the vegetables. Stir in well, until well combined and cover again, and cook for 15 more minutes.
8. Remove from heat and serve while hot.