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!

jollof rice without tomato paste in a white bowl

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.

fresh ingredients for nigerian jollof rice

dry ingredients for jollof rice without tomato paste

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.

baking sheet of roasted bell peppers, onion, and tomato for jollof rice — Roasted red bell peppers, red onions, and tomatoes out of the oven.

roasted bell peppers, tomatoes, and onions in a blender for jollof rice — Roasted red bell peppers, red onions, and tomatoes out of the oven.

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.

pictured steps of how to make jollof rice without tomato paste

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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Jollof Rice without Tomato Paste

Course: Side Dish

Cuisine: African, Nigerian

Keyword: jollof rice, rice, rice recipe

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: servings

Calories: 272kcal

Author: Ogechi

Jollof Rice without Tomato Paste is easy-to-make and a recipe you should have on deck. It is savory, spicy, and holds depth like the traditional recipe.

Print Recipe

Equipment

1 pot
1 blender
1 chopping knife

Ingredients

3 cups parboiled rice
2 red bell peppers
2 red onions
1 yellow onion
2 scotch bonnet peppers optional
5 plum tomatoes
5 garlic cloves
1 ½ tablespoons bouillon seasoning
2 teaspoons thyme
1 teaspoon nutmeg ground
1 tablespoon curry powder
3 bay leaves
1 teaspoon salt
3 tablespoons olive oil

Instructions

Sauce Preparation

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

Jollof Rice Preparation

In a stock pot, heat 2 tablespoons of olive oil and add chopped yellow onion.
After one minute, add curry powder, thyme, nutmeg and mix together.
Next, add puree mixture to the pot along with 3 bay leaves. Put the heat on low/medium and let it cook for 10 minutes.
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.
Place foil over the pot before covering with the lid. (For even cooking). Make sure the stove is on a low setting.
After 30 minutes, check and adjust water until rice is cooked.
Enjoy!
Once it is done, remove from the stove and pair with your favorite protein

Nutrition