- 1.5 cups of long-grain parboiled rice
- One jar of Ataro Jollof Sauce (170g)
- 2.5 cups of chicken or vegetable broth or water
- Half a teaspoon of salt or to taste
- 1 cup mixed vegetables (optional)
- Rinse your long-grain parboiled rice under cold or hot water until the water runs clear. This helps to remove the starch and prevent the rice from sticking together.
- Pour the Ataro Jollof Sauce into a medium pan and let it simmer for 1-2 minutes to activate all the flavours in the sauce.
- Pour in the chicken or vegetable broth, and add the salt. Stir everything together and bring the mixture to a boil.
- Stir in the rinsed rice, ensuring every grain is coated with the sauce. This will give your Jollof Rice its distinctive colour and flavour.
- Once it starts boiling, reduce the heat to the lowest setting, cover the pan with a tight lid and let it simmer for about 12-15 minutes or until the rice is cooked and all the liquid is absorbed. Avoid stirring the rice frequently, as it can cause it to become mushy.
- If you're using mixed vegetables, stir them in about 5 minutes before the rice is done to heat them through and retain their crunch.
- Once the rice is fully cooked, remove from the heat and let it stand for 5 minutes with the lid on. This allows the rice to finish cooking in its own steam.
- Serve your West African Jollof Rice warm, garnished with Ataro Hot Sauce, and enjoy!
Remember, Jollof Rice is a versatile dish; you can customise it. Add cooked chicken, beef, or seafood to the rice or serve it with fried plantains for a complete meal. Without chicken or vegetable broth, you can use cubes for extra flavour. Enjoy cooking!