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    Home » International Vegetarian » Jollof Rice

    How to make Jollof Rice with Brown Rice | Vegan Recipe

    Published: Oct 8, 2020 · Modified: May 17, 2021 by Pavani · 16 Comments

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    Jollof rice is a delicious African tomato rice dish that is spicy and has an intense flavor. My version is made with brown rice in the Instant Pot. It is vegan and absolutely delicious.

    Grey bowl with Jollof rice

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    Being a South Indian, I love rice based dishes for any time of the day. They could be Indian like this spicy coconut rice or this curd rice.

    This African tomato rice is right up my alley. It is spicy with the addition of curry powder, thyme and has an intense tomato flavor making it absolutely delicious.

    Jollof rice is originally from Senegal. But it is widely made in other west African countries like Nigeria, Ghana and so on. There are some regional differences in how the recipe is made but essentially it is the same delicious tomato rice.

    Traditionally jellof rice is made with long grain white rice. But my recipe uses brown rice and can either be baked in the oven or made in an Instant pot.

    White plate with tomato and peas rice with salad on the side

    Why I love this recipe

    • it has an intense tomato flavor
    • easy to make
    • needs simple pantry ingredients
    • perfect side dish for any meal
    • easily customizable

    Ingredients

    This recipe needs some basic pantry staple ingredients. Here is what you need:

    Brown Rice - medium or long grain brown rice is best to use in this recipe.

    Tomato Paste -

    Dried Thyme - you can use fresh thyme instead, if you have it.

    Curry powder - look for Caribbean or Jamaican style curry powder for the most authentic taste.

    Ingredients needed to make the recipe - details in recipe card

    You need the following to make the tomato broth:

    Produce - onion, garlic, green chili*, red bell pepper*, tomatoes

    Vegetable broth

    Instructions

    Start the recipe by making the tomato mixture. Blend onion, garlic, green chilies, pepper and tomato along with veggie broth (if necessary) into a smooth paste.

    Side by side photos showing the making of tomato mixture

    I used my 3 qt Instant pot to make this recipe, but you can also bake it - instructions in the recipe card.

    Start Instant pot on Saute Mode, add the thinly sliced onions and cook till lightly browned around the edges. Add the tomato paste and cook, stirring frequently, for 1~2 minutes.

    Add the ground tomato mixture, dried thyme, curry powder, salt and pepper. Cover and cook until all of the moisture has been absorbed and the mixture thickens*. The mixture will splutter quite a bit, so make sure to have the lid handy while stirring.

    Step by step photos showing the sauteing of onions and tomatoes

    Wash and drain the rice. Add the drained rice to the pot, mix to combine. Add water and green peas. Close the lid and make sure that the valve is in 'sealing' position.

    Turn off the 'saute' mode and turn IP on 'manual/ pressure cook' mode for 22 minutes.

    Step by step photos showing brown rice being added to the instant pot

    Once the cooking time is up, let the pressure release naturally. Optionally, you can add a dab of butter to the rice at this point.

    Then gently fluff the rice, garnish with cilantro and serve hot. If desired, stir in thinly sliced onion and chopped tomato into the rice just before serving.

    How to Serve

    Traditionally jollof rice is served with a number of side dishes - stewed meats, fried plantains, cucumber tomato salad etc.

    Here are a few vegetarian side dishes that can be served with jollof rice. These are definitely not authentic combos but make for a delicious and wholesome meal.

    • Ugandan G-Nut Sauce
    • Ethiopian Lentil Stew
    • Potato Lentil Stew
    • Paneer Veggie curry
    • Vegan Andhra Kodi kura
    Steel spoon with African tomato rice and a bowl of rice in the background

    Tips

    • Long grain or medium grain brown rice is best to use in the recipe.
    • Caribbean/ Jamaican style curry powders give the best flavor to this dish.
    • If you like spicy food, then feel free to use a scotch bonnet chili in the recipe.
    • Red bell pepper adds both flavor and beautiful color to the tomato mixture. Feel free to substitute it with orange or yellow bell peppers.
    • Make sure to cook off all of the moisture from the ground tomato mixture. Mixture should be thick as shown in the step by step photo.
    • You can add vegetables like cabbage, eggplant, carrot, greens etc. and cook along with rice.
    • To make this a one pot meal, add cooked beans (chickpeas or other small white beans) or tofu or lentils to the dish.
    • Leftovers can be stored in an airtight container for 2~3 days in the fridge. The dish can also be frozen for up to 2 months.
    • There are chances that the rice may not be completely cooked after the set time. So if the rice looks a little hard and uncooked, then:
      • If using the instant pot - add ½~¾ cup of water and pressure cook for another 4~5 minutes.
      • If baking - then add ¼~½ cup of water over the rice and bake for another 10 minutes or so. On the contrary, if the rice is very wet, loosely cover to allow a little steam to escape and continue to bake another 8~10 minutes.

    Few more international vegetarian dishes to try

    • Baleadas from Honduras
    • Lebanese Moussaka
    • Lahmacun - Turkish Pizza
    • Tabbouleh, hummus & pita platter from the Middle east
    • Sri Lankan Vegetable Curry
    Jollof Rice

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Jollof Rice

    Jollof Rice

    Jollof rice is a delicious African tomato rice dish that is spicy and has an intense flavor. This version is made with brown rice and is vegan.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 15 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr
    Course: Main Course
    Cuisine: african
    Servings: 4 serving

    Ingredients

    • 2 Medium Onions, 1 coarsely chopped and 1 thinly sliced
    • 2 cloves Garlic, finely minced
    • 1 Medium Red pepper, chopped
    • 2 Medium Tomatoes, chopped
    • 1~2 Green chilies, finely chopped
    • 2~3 tablespoons Vegetable Broth (optional)
    • 3 tablespoons Olive Oil
    • 2 tablespoons Tomato paste
    • 1 teaspoon Dried Thyme*
    • 1¾ teaspoons Curry Powder*
    • To taste Salt & Pepper
    • 1 cup Brown Rice*
    • 1¼ cups Water (use 2 cups of boiling water, if baking)
    • 2 tablespoons Vegan Butter (optional)
    Get Recipe Ingredients

    Instructions

    • Blend the coarsely chopped onion, garlic, red pepper, tomatoes, green chilies until smooth. Add the broth is needed to make a smooth mixture.

    Instant Pot Method:

    • Start Instant pot on Saute Mode, add the thinly sliced onions and cook till lightly browned around the edges, about 4~5 minutes.
    • Add the tomato paste and cook, stirring frequently, for 2~3 minutes.
    • Add the ground tomato mixture, dried thyme, curry powder, salt and pepper. Cover and cook until all of the moisture has been absorbed and the mixture thickens, about 10~15 minutes. The mixture will splutter quite a bit, so make sure to have the lid handy while stirring.
    • Wash and drain the rice. Add the drained rice to the pot, mix to combine. Add water and green peas. Close the lid and make sure that the valve is in 'sealing' position.
    • Turn off the 'saute' mode and turn IP on 'manual/ pressure cook' mode for 22 minutes.
    • Once the cooking time is up, let the pressure release naturally.
    • If using the butter, add it to the rice at this point. Gently fluff the rice, garnish with cilantro and serve hot.

    Oven Method:

    • Preheat the oven to 400°F and keep a ceramic or metal baking pan ready.
    • In a saucepan, bring the ground tomato mixture to a boil on medium-high heat. Lower the heat and simmer for 12~15 minutes or until the mixture is thickened and the flavors are intense.
    • Heat oil in a saute pan, add onion and cook till they are lightly browned around the edges, about 4~5 minutes.
    • Add the tomato paste and cook, stirring frequently, for 2~3 minutes.
    • Now add the add rice and cook till the grains appear lightly toasted. Remove from the heat and spread the fried rice in the baking pan.
    • Pour the simmered tomato mixture along with boiling water over the rice and then stir in the peas. Cover with an aluminum foil and bake for 25 minutes.
    • Peel back the foil, stir twice, seal the foil again, and then turn the pan 180°F; this will help redistribute the heat over more even baking.
    • Bake another 30 minutes, then remove from oven and remove the foil.
    • The grains should have absorbed the liquid and the rice should be firm, chewy, but not hard in the center.
    • When done, remove from the oven and let stand covered for 5 minutes. Granish with chopped cilantro and serve hot.

    Notes

    • Caribbean/ Jamaican style curry powders give the best flavor to this dish.
    • If you like spicy food, then feel free to use a scotch bonnet chili in the recipe.
    • Red bell pepper adds both flavor and beautiful color to the tomato mixture. Feel free to substitute it with orange or yellow bell peppers.
    • Make sure to cook off all of the moisture from the ground tomato mixture. Mixture should be thick as shown in the step by step photo.
    • You can add vegetables like cabbage, eggplant, carrot, greens etc. and cook along with rice.
    • Stir in butter into hot rice mixture to make it creamy and extra delicious.
    • To make this a one pot meal, add cooked beans (chickpeas or other small white beans) or tofu or lentils to the dish.
    • Leftovers can be stored in an airtight container for 2~3 days in the fridge. The dish can also be frozen for up to 2 months.
    • There are chances that the rice may not be completely cooked after the set time. So if the rice looks a little hard and uncooked, then:
      • If using the instant pot - add ½~¾ cup of water and pressure cook for another 4~5 minutes.
      • If baking - then add ¼~½ cup of water over the rice and bake for another 10 minutes or so. On the contrary, if the rice is very wet, loosely cover to allow a little steam to escape and continue to bake another 8~10 minutes.

    Nutrition

    Calories: 274kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sowmya :)

      November 05, 2015 at 1:55 pm

      Sumptuous and hearty rice dish!

      Reply
    2. Srividhya Gopalakrishnan

      November 06, 2015 at 3:39 pm

      New recipe for me. love that color.

      Reply
    3. Priya Suresh

      November 06, 2015 at 6:35 pm

      Such a fabulous Jollof, with some spicy side dish can have this rice happily.

      Reply
    4. Sapana Behl

      November 06, 2015 at 7:57 pm

      African tomato rice looks inviting.

      Reply
    5. Varadas Kitchen

      November 10, 2015 at 12:29 am

      Baked rice is a nice variation. I have tried it just once with great results. Your posts reminds me to try it again.

      Reply
    6. Sandhya Ramakrishnan

      November 16, 2015 at 3:54 pm

      What a different recipe this is! I ave never made it this way. SOmthing I would like to try.

      Reply
    7. Harini-Jaya Rupanagudi

      November 17, 2015 at 12:07 am

      Never baked rice and sounds like a good one.

      Reply
    8. Suma Gandlur

      November 17, 2015 at 2:46 am

      That is one interesting and colorful dish.

      Reply
    9. Global Tastes & Travels Inc.

      December 15, 2015 at 8:03 pm

      I've made this many times but never used the oven to make it before - a unique method for sure

      Reply
    10. Global Tastes & Travels Inc.

      December 15, 2015 at 8:03 pm

      I've made this many times but never used the oven to make it before - a unique method for sure

      Reply
    11. Priya Lakshminarayan

      October 15, 2020 at 10:05 am

      5 stars
      I have always wanted to make Jollof rice..thanks for sharing this recipe

      Reply
    12. Alison

      October 15, 2020 at 10:16 am

      5 stars
      I'm always looking for recipes that sub out white rice for brown rice. It just makes a recipe healthier! This rice came out so flavorful, with all the added veggies and spices. Yum!

      Reply
    13. Chris Collins

      October 15, 2020 at 11:18 am

      5 stars
      I love Jollof Rice so much and your version looks beyond delicious! Can't wait to give it a go 🙂

      Reply
    14. veenaazmanov

      October 15, 2020 at 11:28 am

      5 stars
      A Bowl full of health and flavor. This is definitely the best comfort meal too.

      Reply
    15. Sharon

      October 15, 2020 at 11:31 am

      5 stars
      This rice isn't just another side dish. It's so full of flavor and perfect pairing with roasted or grilled beef.

      Reply
    16. Luna

      January 03, 2022 at 12:27 pm

      5 stars
      This was really easy, quick, and delicious!!!

      Reply

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