Jollof Rice

MyPlate Kitchen


2 pounds cooked meat, cut into 1-inch cubes (use chicken, bacon, shrimp, or smoked pork)
1 tablespoon olive oil
1/2 cup onion, yellow (finely chopped)
1/2 cup green peppers (finely chopped)
ground ginger (1/2 teaspoon, optional)
1 can whole tomatoes (14.5 ounces)
2 cans tomato paste (6 ounces each) (no salt added)
8 cups water (2 quarts)
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice
2 1/2 cups chicken broth, reduced sodium
2 1/2 cups water


1. Sauté cooked meat in oil until slightly brown.
2. In a large kettle, sauté yellow onion, green pepper, and ginger in vegetable oil until onions are soft.
3. Add whole tomatoes and simmer for five minutes.
4. Add tomato paste, 2 quarts water, salt, black pepper, thyme, and red pepper.
5. Add cooked meat, simmer 20 minutes longer.
6. In a 2-quart saucepan, cook rice in 5 cups of chicken stock and water until tender.
7. Add salt and pepper to taste.
8. Pour the rice in a deep bowl and arrange the meat in the center.


Jollof Rice is a Liberian dish.
Chicken used in nutrition and cost calculations.

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