One‑Pot Weeknight Nigerian Jollof Rice with Shrimp

Ingredients

Contains shellfish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the rice under cold running water until the water runs mostly clear, then drain in a fine-mesh sieve.

2. 2

   Put the tomatoes, red bell pepper, remaining half onion, and scotch bonnet (if using) into a blender and purée until smooth; set aside.

3. 3

   Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the sliced half onion and sauté until translucent.

   3 min
4. 4

   Add the tomato paste and fry, stirring, to deepen its color and remove raw edge.

   1 min
5. 5

   Pour in the blended tomato mixture and add thyme, curry powder, bay leaves, smoked paprika, bouillon cube, and salt; simmer, stirring occasionally, until the sauce has reduced and oil starts to appear at the edges.

   This step builds the jollof's flavor—don’t rush. Reduce to medium if it starts to brown too fast.

   5 min
6. 6

   Stir in the drained rice so each grain is coated in the tomato sauce.

   2 min
7. 7

   Pour in the chicken stock and bring the pot to a gentle boil.

   2 min
8. 8

   Reduce heat to low, cover the pot, and simmer to start cooking the rice.

   6 min
9. 9

   Stir in the shrimp and frozen peas (if using), re-cover the pot, and continue to simmer until the rice is tender and the shrimp are opaque and cooked through.

   3 min
10. 10

    Fluff the rice with a fork, remove bay leaves, taste and adjust seasoning, garnish with sliced scallions and lime wedges, and serve immediately.