Jollof Rice Without Tomato Paste

Jollof Rice Without Tomato Paste is easy to make and a savory variation to the traditional Jollof Rice recipe. It is mildly spicy and pairs well with fish, beef, or your favorite chicken recipe.

This recipe still incorporates fresh tomatoes, bell peppers, and all the traditional spices used to create that authentic flavor you know and love. Leaving out tomato paste produces a fresher flavor and decreases the acidity that accompanies tomato products.

If you are sensitive to tomato based products, this recipe is for you!

Who doesn't love Jollof Rice? I love it so much, and I still forget to buy all the ingredients needed.

Which is how this lovely gem was created.

Jollof Rice without tomato paste is exactly what the title describes. All of the traditional ingredients without using canned tomato paste as the base for the sauce.

Its just as simple as making Nigerian Fried Rice.

For this version, just roast the tomatoes, peppers, and onions. Afterward, blend them and fry them over chopped onions. Then season the sauce, add the rice and cook on a low flame until perfect.

Ingredients for This Recipe

• parboiled rice: It holds well and doesn't get mushy or clumpy.
• red bell peppers.
• red onions & yellow onions: The red onions will be roasted and blended for the sauce. The yellow onion is for chopping and sautéing
• scotch bonnet peppers. (optional): You can use habanero peppers as well.
• plum tomatoes. Make sure they are soft
• garlic cloves. Fresh garlic is king... I mean queen!
• bouillon seasoning. I used chicken bouillon seasoning, but you can substitute with adobo or another seasoning salt.
• dried thyme.
• ground nutmeg.
• curry powder. Make sure it's Jamaican curry powder.
• bay leaves.
• salt. I used Himalayan Pink salt, but any salt will do
• olive oil. Substitute with avocado oil. Avoid using canola, vegetable, or grape seed oils.

Calories in Jollof Rice

Total Calories: 272

Protein: 5 grams

Fat: 5 grams

Carbs: 51 grams

How to Make Jollof Rice without Tomato Paste

Sauce Preparation

• Preheat oven to 425° F.
• Roast veggies. Place tomatoes, red bell peppers, and red onions on a baking tray with cooking spray. After 35-40 minutes, remove from the oven and set it aside.
• Blend veggies. Place roasted veggies in a blender with scotch bonnets and garlic cloves. Blend until smooth and set aside.

Jollof Rice Preparation

• Sauté onions. In a stock pot, heat 2 tablespoons of olive oil and add chopped yellow onion.
• Add seasonings. After about a minute, add curry powder, thyme, nutmeg and mix together.
• Mix in tomato puree. Add puree mixture to the pot along with 3 bay leaves. Put the heat on low/medium and let it cook for 10 minutes.
• Add Rice. Now add washed rice and 5 cups of water to the pot. Mix everything together with the remaining seasoning. Taste and adjust salt/pepper accordingly.
• Cook. Place foil over the pot before covering with the lid. (For even cooking). Make sure the stove is on a low setting.
• Adjust water. After 30 minutes, check and adjust water until rice is cooked.

Storage Tips

Once your Jollof rice cools completely, place it in an airtight container and refrigerate. Rice will be good for 3-5 days.

When reheating the rice, wet a paper towel and place it on the rice before microwaving. The paper towel will provide moisture to the rice as it warms, so it's soft and perfect like it was on day one.

Should My Jollof Rice Be Wet or Dry?

It is your preference. Most people like Jollof rice drier. The amount of water you use and the type of rice will determine how much moisture is left after the liquid cooks down.

If unsure, follow the 1:1 ratio; One cup of water for every cup of rice.

Check the rice every 10 minutes to make sure it isn't on the verge of burning and add ½ cup to 1 cup until the rice is to your liking.

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