Authentic Smoky Nigerian Jollof Rice (Easy One-Pot Method)

Prepare the pepper base: Blend the red bell pepper, tomatoes, scotch bonnet pepper, and half of the chopped onion until smooth.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the remaining onion and sauté until softened, about 3 minutes.

Stir in the tomato paste. Cook the paste for 5 to 7 minutes, stirring often, until it darkens slightly. This step builds deep flavor.

Pour in the blended pepper mixture. Add the thyme, curry powder, salt, and black pepper. Stir well and let the sauce simmer uncovered for 15 minutes, allowing the flavors to concentrate. This is your rich tomato stew base.

Rinse the parboiled rice thoroughly under cold water until the water runs mostly clear. Drain well.

Add the rinsed rice to the simmering stew base. Stir gently to coat every grain with the sauce.

Pour in the chicken or vegetable stock and add the bay leaves. The liquid should just cover the rice; add a little more stock or water if needed. Bring the mixture to a boil.

Once boiling, stir once, reduce the heat to the lowest setting, and cover the pot tightly with a lid. If your lid is loose, place a sheet of foil between the pot and the lid to trap the steam.

Cook undisturbed for 25 to 30 minutes. Do not lift the lid during this time. The steam cooks the rice.

After 30 minutes, check the rice. If it is tender, turn off the heat. Stir in the optional butter for extra richness. Cover and let it rest off the heat for 10 minutes before serving. This resting period helps the grains separate.

Fluff the Jollof Rice with a fork before serving with your favorite sides.