⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 2 tbsp Vegetable oil
• 1 large Onion
• 2 Bell peppers
• 28 oz Crushed tomatoes
• 4 cloves Garlic
• 2 tsp Ground ginger
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Cayenne pepper
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 6 oz Smoked salmon
• To taste Salt
• To taste Pepper
• For garnish Fresh cilantro

📖 Instructions

1. First things first, let’s get those aromatics going! Finely chop one large onion and two bell peppers (any color you like, I'm partial to red!), then, in a large pot, heat up two tablespoons of vegetable oil over medium heat. Once hot, toss in your chopped onions and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften. Remember, we’re building layers of flavor here, so don't rush this step!
2. Next, we're adding the star of the show: the tomatoes! I prefer using canned crushed tomatoes for this recipe—about 28 ounces—because they give a nice smooth consistency. If you want to use fresh tomatoes, then you'll need to chop them really finely first. Add the tomatoes to the pot along with 4 cloves of minced garlic (seriously, don’t skimp on the garlic!), 2 teaspoons of ground ginger, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika (adds amazing depth!), and 1/2 teaspoon of cayenne pepper (or more, if you like it extra spicy!). Stir everything together nicely and let it simmer for about 10 minutes, allowing the flavors to meld and the tomatoes to cook down a bit.
3. Now for the rice! Rinse two cups of long-grain rice under cold water until the water runs clear, then, add the rice to the tomato mixture. Stir well to coat the rice completely with that lovely tomato sauce. Also add 4 cups of chicken broth, bring it to a boil, then reduce heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is cooked through and the liquid has been absorbed. Gently fluff the rice with a fork once it’s cooked.
4. While the rice is cooking, it's time to prep the smoked salmon! You'll need around 6 ounces for this recipe. Cut it into bite-sized pieces. Once the rice is cooked, gently stir in the smoked salmon. We don’t want to overcook the salmon, so just a quick stir is all you need. Season with salt and pepper to taste. Taste the dish—it should have a lovely balance of sweet, savory, and spicy flavors.
5. Finally, garnish your Spicy Jollof Rice with Smoked Salmon! Fresh cilantro is my personal favorite; its bright, fresh flavor complements the richness of the salmon and the spice of the rice. You could also use a squeeze of lime juice or a sprinkle of chopped green onions. Serve hot and enjoy! I promise you this recipe will make you feel like a culinary superstar!

📝 Notes

• Adjust the amount of cayenne pepper to control the spiciness.
• Feel free to add other vegetables, such as carrots or green beans.
• For a vegetarian version, omit the smoked salmon or substitute with grilled halloumi or chickpeas.
• Use fresh tomatoes if preferred. Chop them very finely before adding them to the pot. Note that fresh tomatoes will need to cook down for a longer time (around 15 minutes).