Jollof Rice


  • ½ cup canola oil
  • 1 medium onion, diced small
  • 1 large red bell pepper, diced small
  • 1 small bunch thyme
  • 2 each bay leaves
  • 1 tablespoon garlic, minced
  • Pinch of cayenne
  • ¾ tablespoon smoked paprika
  • 1½ tablespoons tomato paste
  • 4 cups Thai jasmine rice
  • 1 cup canned tomatoes, pureed with juice
  • 1 tablespoon salt
  • 1 tablespoon black pepper


Heat oil in large pot and sweat onions, peppers, thyme and bay leaves. Add garlic, sweat briefly and add cayenne, paprika and tomato paste. Caramelize tomato paste lightly and add rice; toast gently.

Add pureed tomatoes, 3½ cups water, salt and pepper. Bring to a boil; cover, lower heat to simmer and cook for 20 minutes. Serve with etoufee or as a side dish. Makes 5 servings.

Executive Chef Anthony Scanio; Emeril’s Delmonico, New Orleans