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Riceland Jollof

Experience the bold and vibrant flavors of West Africa with our Riceland Jollof! Made with Riceland rice, tomatoes, peppers, and a blend of aromatic spices, this iconic dish is a celebration of culture and flavor. Perfect as a main course or a side dish, Jollof Rice is loved for its rich, smoky taste and eye-catching color. Whether you're exploring global cuisine or recreating a beloved favorite, this recipe is a delicious way to enjoy Riceland rice at its best.

Time
1hr
Ingredients
22
Servings
22
Products

Servings

8

Ingredients

22

Cook Time

45

Product used:

Long-Grain White

Difficulty

Easy

Ingredients:

For the Jollof Rice:
  • 2 cups Riceland long-grain white rice
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped (divided)
  • 2 red bell peppers, chopped
  • 2 tomatoes, chopped
  • 1  habanero pepper
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 Tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp curry powder
  • 1 bay leaf
  • 2 1/2 cups chicken or vegetable stock
  • Salt and black pepper, to taste
For the Garnish:
  • 1 cup cooked shrimp
  • 1 cup smoked sausage
  • 1 cup mixed vegetables (green beans, carrots, peas)
  • 1 plantain, sliced and fried
  • Fresh parsley or cilantro, chopped
  • Lime wedges

Instructions:

  1. In a blender, combine the red bell peppers, tomatoes, half of the chopped onion, and habanero. Blend until smooth and set aside.
  2. Heat vegetable oil in a large pot over medium heat. Add the remaining chopped onion and sauté until translucent.
  3. Stir in the minced garlic, ginger, and tomato paste. Cook for 2-3 minutes, stirring frequently, until the paste darkens in color.
  4. Add the blended pepper-tomato mixture, smoked paprika, thyme, and curry powder. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil separates.
  5. Add the rice to the pot and stir to coat it in the sauce.
  6. Pour in the chicken or vegetable stock, add the bay leaf, and season with salt and black pepper. Stir well.
  7. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the rice is cooked and fluffy.
  8. In a skillet, sauté the mixed vegetables in a little oil until tender-crisp.
  9. Add the shrimp and smoked sausage with seasoning to the skillet.
  10. Fry the plantain slices in oil until golden brown and caramelized.
  11. Spoon the Jollof rice onto a serving platter.
  12. Top with the mixed vegetables, shrimp, and smoked sausage.
  13. Top with the fried plantains.
  14. Garnish with fresh parsley or cilantro and serve with lime wedges for a citrusy finish.