⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 cup Rice
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 - 1/2 (adjust to taste) Scotch Bonnet Pepper
• 1 teaspoon, minced Ginger
• 2 tablespoons Vegetable Oil
• 2 tablespoons Tomato Paste
• 1 (14.5 ounce) can Diced Tomatoes
• 1 3/4 cups Chicken or Vegetable Broth
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1/2 teaspoon Thyme
• 1/2 teaspoon Curry Powder
• 1 cup, cut into florets Broccoli
• 1 medium, diced Potatoes
• 1 tablespoon, chopped Cilantro or Parsley

📖 Instructions

1. First, rinse the rice under cold water until the water runs clear. This step removes excess starch and helps prevent the rice from becoming sticky.
2. Next, finely chop the onion, garlic, and scotch bonnet pepper (remove seeds for less heat). Mince the ginger. If you're using pre-minced ginger, add it at the end.
3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and saute for about 5 minutes until softened. Add the garlic and scotch bonnet pepper and saute for another minute until fragrant—don't burn them!
4. Now, add the ginger and saute for 30 seconds. Stir in the tomato paste and cook for 1-2 minutes. This step allows the flavors to deepen and meld together.
5. Add the diced tomatoes and stir well. If you're using whole peeled tomatoes, crush them with your hands first. This is so much fun!
6. Pour in the chicken or vegetable broth and bring to a boil. Season generously with salt, chili powder, thyme, and curry powder. Make sure you taste it along the way and adjust seasonings as needed. Trust your gut!
7. Add the washed rice to the pot. Stir gently to combine. Then, bring the mixture back to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Every stove is different so you may need to increase or decrease the simmer time.
8. While the rice simmers, prepare the broccoli and potatoes. Wash and cut the broccoli into florets. Peel and dice the potatoes into roughly 1-inch cubes. Season both with a pinch of salt and pepper. I like to use sea salt and freshly ground black pepper.
9. Once the rice is almost cooked, about 15 minutes in, add the broccoli and potatoes to the pot. Stir gently to combine. Cover and continue to simmer until the vegetables are tender, usually 5-7 more minutes.
10. Once everything is cooked, remove the pot from the heat. Fluff the rice with a fork. Gently stir in the chopped cilantro or parsley if using. It really adds a nice pop of freshness.
11. Serve the Spicy Jollof Rice with Broccoli and Potatoes hot and enjoy!

📝 Notes

• For a richer flavor, use chicken broth instead of vegetable broth.
• If you don't have Scotch bonnet pepper, you can substitute with other chili peppers or use a pinch of cayenne pepper instead.
• Feel free to adjust the spices to your liking. For a less spicy dish, reduce the amount of chili powder or omit the Scotch bonnet pepper altogether.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. This actually tastes better the next day!