Chef John's Jollof Rice

Recipe View 5 mins Prepare the Pepper Base: In a blender, combine the tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water. Blend on high speed until completely smooth. Set aside. (5 minutes)

Recipe View 5 mins Sauté Aromatics and Build Flavor: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the diced red onion and salt, and sauté until the onion becomes translucent and begins to soften. (4-5 minutes) Create a well in the center of the pan, add the tomato paste, and sauté for another 2-3 minutes, stirring frequently to prevent sticking. Season with smoked paprika, curry powder, cumin, thyme, black pepper, and turmeric. Continue cooking for 1-2 minutes, allowing the spices to bloom and meld together. (5 minutes)

Recipe View 3 mins Incorporate Rice and Flavor Boosters: Turn off the heat temporarily. Stir in the basmati rice, ensuring that every grain is thoroughly coated with the oil and tomato mixture. Add the bay leaf and chicken bouillon paste. (3 minutes)

Recipe View 25 mins Simmer to Perfection: Turn the heat back to high, pour in the prepared tomato-pepper sauce, and bring the mixture to a vigorous simmer. Once simmering, cover the saucepan tightly with a lid, reduce the heat to medium-low, and simmer undisturbed for 20 minutes. It is crucial not to lift the lid or stir the rice during this stage to ensure even cooking and prevent sticking. (25 minutes)

Recipe View 12 mins Rest and Fluff: After 20 minutes, turn off the heat completely and set a timer for 12 minutes. Allow the rice to sit and steam in its own residual heat, without removing the lid. (12 minutes)

Recipe View 5 mins Serve: After the resting period, remove the lid and gently fluff the Jollof Rice with a fork, separating the grains. Serve hot, garnished with chopped green onions and fresh cilantro, if desired.