This is an incredibly easy but delicious recipe. The uniqueness of this jollof rice lies in the roasting of bell peppers, tomatoes, onions, and garlic. This brings an additional depth of flavor to the meal. If you’re looking for a Jollof Rice recipe that will be the star of the show, this is it!
Jollof rice is a popular West African dish that is typically made with long-grain rice, tomatoes, onions, and a blend of spices. It’s a staple in many West African households like Nigeria, Ghana, and Cameroon. It is often served at events and gatherings.
In recent years, the recipe has evolved, and many people have started using basmati rice instead of long-grain rice. This twist on the classic dish has become known as basmati jollof rice, and it’s delicious!
Basmati Jollof Rice
Basmati rice is a type of long-grain rice that is commonly used in Indian and Middle Eastern cuisine. It has a distinctive aroma and flavor; when cooked, it becomes fluffy and separate. It’s perfect for making jollof rice as it holds its shape well and doesn’t get mushy.
It is a great dish to serve for a dinner party or potluck and it’s sure to impress your guests. Plus, it’s a great way to introduce your non-West African friends to the flavors of West African cuisine.
Roasted Peppers Beef Jollof Rice
This is a great basic rice recipe that is easy to prepare. The only difference between my preparation of this rice and my classic Nigerian jollof rice recipe is that I roasted the peppers, tomatoes, onions, and garlic before using them to cook the rice. This makes a TREMENDOUS difference to the final presentation.
Well, I also used basmati rice and beef stock to give it a rich beefy taste. You can check out my collection of Rice Recipes for more delicious.
Frequently asked questions about jollof rice
What type of basmati rice works for this jollof rice?
To get the best out of your jollof rice, it’s advisable to get a good brand of basmati rice. It makes a huge difference in the final texture. I personally prefer to use the sella parboiled Extra Long Basmati Rice. It works so well.
How to get a perfectly cooked jollof rice with well-separated grains
The best thing that can happen to your jollof rice is to have well-separated grains. Mushy Jollof is not pleasant at all. In order to achieve this, some things should be noted.
- Once the rice is mixed with the sauce, cover it immediately with a tight-fitting lid or with foil paper and then a lid. This will make sure the steam stays trapped in the pot. This steam is what is needed to soften the rice.
- Next, you need to leave the rice to cook for about five minutes on medium to low heat. After that, turn the heat to low and cook for 20 more minutes. Do not open it, peek, or stir during these 20 minutes. Opening the rice constantly will make it sticky and clumped together.
- After that, you can check it; if there is still more liquid, cook till the liquid is dry, and if the rice is not soft enough, continue to steam it for another few minutes until it’s done to your satisfaction.
- Yes, your rice will burn slightly. That is why it’s very important to cook it on low heat. High heat for too long will cause it to burn or dry out.
What Can I serve with Jollof Rice?
Jollof Rice can be paired with Moin moin, fried plantains, or salad. If you decide not to cook with beef, you can serve it with peri-peri chicken, fried chicken, Pan-seared Tilapia Fish, or this easy baked chicken drumsticks.
How to Store Leftover Basmati Jollof Rice
Once you’ve made your delicious Basmati Jollof Rice, what’s the best way to store it?
The best way to store leftover Basmati Jollof Rice is in an airtight container in the refrigerator. It will keep for up to 5 days in this state, but we recommend eating it within 3 days for optimal flavor and texture. If you plan on keeping it longer than 5 days, freeze it! You can also reheat your leftovers by putting them back into a saucepan or microwave (if they were originally cooked in one).
Can you freeze Jollof Rice?
Absolutely! Store any leftovers in an airtight container in the fridge for 3-5 days or the freezer for up to 3 months. Reheat in the microwave or on the stovetop.
Watch How it’s made here:
I’ve got a ton of other delicious rice recipes on this site, feel free to check some of my picks
- Mushroom rice
- Classic Jollof Rice
- Coconut Shrimp fried rice
- Pineapple Shrimp Fried Rice
- Easy but delicious one-pot chicken and rice
- Delicious Jamaican Rice And Peas
- Easy One-Pot Chicken and Rice
- Nigerian Fried Rice
- Creamy Red Beans And rice
- When cooking Jollof Rice in general, it is advisable to select the best variety of peppers for this recipe in order to get that authentic taste. I will suggest going with pimento pepper (tatashe).
- It’s okay to add vegetables like sweet corn, green beans, sweet peas, and diced bell peppers for a more nutrient-dense jollof.
I have another variation of jollof rice recipe. It’s the baked version! You can click here for my mouth-watering Oven-baked jollof rice recipe.
Beef Party-style Jollof Rice
- 3 cups basmati rice
- ½ cup cooking Oil
- 3 tablespoons tomato paste
- 3 cups beef stock
- 2 teaspoon Curry Powder
- 2 teaspoon thyme
- 1 onion Medium-sized [sliced]
- 2 teaspoon smoked paprika
- 1½ tablespoons chicken bouillon powder or use 4 cubes
- salt and black pepper to taste
- 2 red bell pepper
- 2 plum tomatoes
- 1 to 3 scotch bonnet
- 1 onion
- 6 cloves garlic
- 2 inch ginger
- 1.5 lb beef
- 1 teaspoon curry
- 2 teaspoons rosemary or thyme
- 2 bay leaves
- 1 habanero minced
- 2 teaspoons chicken bouillon powder
- 1 onion small size [diced]
- salt and black pepper to taste
- Drizzle some oil on the peppers and Roast the bell peppers, tomatoes, onions, habanero pepper, and garlic in the oven 400F for 15 to 20 minutes. Leave to cool a bit, blend with the ginger, and set aside.
- Meanwhile, season beef with salt, black pepper, rosemary, curry powder, and seasoning powder. Set aside.
- Add one tablespoon oil in a pan, add the seasoned beef and bay leaves. Mix well and leave to cook for ten minutes.
- Add one cup of water to the boiling beef and leave to cook again for another 10 to 15 minutes or till the meat becomes tender. Remove the meat from pot and keep the stock separately.
- In the same pot, add the remaining oil and fry the beef on both sides till browned-about 2 to 3 minutes on each side. Remove from oil and set aside.
- Pour the sliced onions in the oil and cook till tender about 3 to 5 minutes.
- Add the tomato paste and fry well. About 3 to 5 minutes
- Add the blended sauce, curry powder, thyme, seasoning powder, salt, and black pepper. Cook for 5 minutes.
- Wash the rice until the water comes out clear and drain. Stir the rice with the sauce and add the stock and water.
- Cover the pot tightly with a foil paper and then with the lid. ook for 5 minutes on medium to high heat, then turn the heat down to low and cook for another 20 to 25 minutes.
- Uncover the pot and add stir in the beef. Serve hot.
If you make this Basmati Beef Jollof Rice, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen