One-Pot Jollof Rice
Prep time
Cook time
Total time
This West African dish comes together in one-pot for a delicious centerpiece to your meal. See the post above for serving suggestions.
Recipe type: Side
Cuisine: African
Serves: 4 servings
  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 tablespoons minced garlic
  • 1 teaspoon minced ginger
  • ½ to 1 habanero pepper, thinly sliced
  • 1 cup uncooked basmati rice
  • 1½ cups vegetable stock (for vegan) or chicken stock
  • 1 (15 ounce) can crushed tomatoes
  • 1 teaspoon seasoned salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Chopped parsley, for garnish
  1. Heat the oil in a large pot over medium heat Add the onions and saute until tender, about 5 minutes.
  2. Add the minced garlic, ginger, and habanero pepper and saute for about 30 seconds. Add the rice and saute for 2 to 3 minutes, or until toasted.
  3. Add the chicken stock, crushed tomatoes, seasoned salt, smoked paprika, curry powder, thyme, and bay leaf and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Cook for 25 to 30 minutes, or until all the liquid is absorbed and the rice is tender.
  4. Remove the pot from the heat, and let the rice rest for 10 minutes with the lid on.
  5. Remove the bay leaf and stir to combine. Top with the parsley, to serve.
Recipe by Go Dairy Free at