How to Make Jollof Rice | NYT Cooking

Blend 2 habanero chilis with the seeds for the base sauce.

Simmer the blended sauce until it reduces to about 2 cups.

Heat vegetable oil in a heavy bottom pot or Dutch oven.

Add sliced onions to the heated oil and soften them.

Remove half of the softened onions for later use.

Add minced garlic and sauté until fragrant.

Stir in 1 tablespoon of tomato paste and smoked paprika.

Add the reduced base sauce to the pot.

Add long grain basmati rice to the pot and season before placing it in the oven.

Cover and bake in the oven at 350 degrees for about 35 minutes.

After 35 minutes, remove from the oven and let it sit for 15 minutes without opening the lid.

Fluff the rice and stir in the reserved onions, adjusting seasoning with salt as needed.

Equipment Needed