Nigerian Jollof Rice With Beef
A vibrant, spiced red-orange rice dish, Jollof rice is a beloved West African staple enjoyed from street food to celebratory meals.
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Instructions
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Blend 3 chopped tomatoes, 1 red bell pepper, 2 chopped onions, Scotch bonnet (optional), and 1.5 cups stock/water until smooth.
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Transfer the blended mixture to a large saucepan; bring to a boil, then simmer on low for 15 minutes until reduced by half. Set aside.
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Toss beef with 1 tsp curry powder, 1 tsp dried thyme, salt, and pepper.
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Heat 2 tablespoons of oil in a Dutch oven over medium heat. Brown the seasoned beef in batches for about 7 minutes per batch; remove and set aside.
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Add the remaining 2 tablespoons of oil to the Dutch oven. Sauté 1 sliced onion, the remaining 1 tsp curry powder, 1 tsp dried thyme, bay leaves, salt, and pepper for 2 minutes until the onion is translucent.
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Stir in tomato paste and 1 tsp butter until melted.
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Add the reduced tomato mixture, remaining 1.5 cups stock, browned beef, and any meat juices to the pot. Bring to a boil, then cover and simmer on medium-low for 15 minutes.
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Adjust seasoning to taste.
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Stir in the rice to coat grains.
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Cover the pot tightly with foil and a lid. Cook on low for 30 minutes, checking after 20 minutes. If dry and rice is al dente, add 1/4 cup broth/water; continue cooking and checking every 5 minutes until tender.
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Stir in the remaining 1 tsp butter until melted. Garnish with remaining sliced onion and tomato. Serve immediately.