Simple Jollof Rice Recipe | Easy Rice Recipe

Cut the red bell pepper, removing the ribs and seeds.

Chop the Roma tomatoes and onion.

Remove seeds from half of the habanero pepper to reduce heat.

Chop the onion and add garlic.

Drizzle the chopped veggies with oil and roast in the oven at 350 degrees for about 35 minutes.

Blend the roasted mixture without adding any liquid.

In a skillet, heat bacon fat and sauté more chopped onion for about 5 minutes.

Add tomato paste to the skillet and cook for 2-3 minutes to reduce the raw flavor.

Add the blended mixture to the skillet and cook for another 5 minutes.

Pour in 2-2.5 cups of low sodium chicken stock and mix well.

Add fresh thyme, bay leaves, garlic butter seasoning, chili powder, and Maggie chicken flavor bouillon powder.

Add washed basmati rice to the mixture and stir.

Add 2 tablespoons of butter and bring to a simmer.

Reduce heat, cover, and cook for 25-30 minutes.

Fluff the rice and serve.

Equipment Needed