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Flavorful Nigerian Jollof Rice Recipe with Spicy Scotch Bonnet Peppers Made Easy

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A bold and smoky Nigerian Jollof Rice recipe featuring spicy Scotch bonnet peppers, perfect for gatherings or a cozy night in. This easy-to-make dish balances heat, depth, and comfort with simple ingredients.

Ingredients

Scale
  • 2 cups long-grain parboiled rice (about 400g)
  • 4 medium fresh tomatoes, blended or finely chopped
  • 3 tablespoons tomato paste
  • 2 large red bell peppers, blended
  • 2–3 Scotch bonnet peppers (adjust to spice preference, use gloves when handling)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1/4 cup vegetable oil (60ml), preferably sunflower or canola
  • 2 cups chicken or vegetable broth (480ml)
  • 2 bay leaves
  • 1 teaspoon smoked paprika (optional but recommended)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

Instructions

  1. Prepare your ingredients (10 minutes): Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Set aside to drain. Blend the fresh tomatoes, red bell peppers, and Scotch bonnet peppers until smooth. Chop the onion, mince garlic, and grate ginger.
  2. Cook the base sauce (15 minutes): Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Pour in the blended pepper mixture and tomato paste, stirring well. Let simmer gently, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomato base, about 10 minutes.
  3. Add spices and broth (5 minutes): Stir in the bay leaves, smoked paprika, fresh thyme, salt, and black pepper. Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
  4. Cook the rice (30-35 minutes): Add the rinsed rice to the sauce and stir well to combine. Reduce heat to low, cover the pot tightly, and cook undisturbed for 25-30 minutes. Check at 25 minutes; if rice isn’t tender and liquid absorbed, cover and cook longer. If the bottom starts to stick or burn, lower heat and add a splash of water.
  5. Final touches (5 minutes): Fluff the rice gently with a fork to separate grains. Remove bay leaves. Taste and adjust seasoning with salt or black pepper as needed.

Notes

Use gloves when handling Scotch bonnet peppers to avoid irritation. For a milder heat, reduce the number of peppers or remove seeds before blending. To achieve a smoky crust (‘party rice’), increase heat to medium for the last 5 minutes of cooking, watching carefully to avoid burning. Rinsing rice well prevents gumminess. Fresh ripe tomatoes and peppers improve flavor and color. Leftovers taste better the next day and can be frozen for up to 1 month.

Nutrition

Keywords: Nigerian Jollof Rice, Jollof Rice recipe, Scotch bonnet peppers, spicy rice, African cuisine, easy Jollof rice, smoky rice dish

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