Jollof Rice and Beans with Tomato Sauce

By JJ Johnson | Published on April 1, 2019

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Ingredients

  

Tomato Sauce

• ¼ cup vegetable oil
• 1 Spanish onion, chopped
• kosher salt to taste
• 2 tablespoons chopped garlic
• 4 Bird’s-eye chiles, seeded and chopped
• ½ cup tomato paste
• 6 ripe plum tomatoes about 1 pound, chopped

Jollof Rice

• 2 cups tomato sauce
• 1 ½ cups Adzuki red beans
• 2 cups jasmine rice, uncooked
• 1 tablespoon olive oil
• ½ teaspoon kosher salt

Directions

 

Tomato Sauce

1. In a 4-quart saucepan, heat the oil over medium heat. Add the onion and sprinkle with salt. Cook until the onion is soft and translucent, 3 to 5 minutes.
2. Add the garlic, ginger, and chiles and cook for 2 additional minutes. Make sure they do not brown.
3. After the vegetables are softened and begin to release their aroma, stir in the tomato paste and cook for 5 to 8 minutes. Make sure to incorporate the tomato paste with the vegetables to ensure even cooking of the paste.
4. Transfer to a blender and pulse to combine.
5. Add the chopped tomatoes and puree until the mixture forms a smooth sauce. Add a little bit of water if the sauce is too thick or chunky. Season with salt to taste.

Jollof Rice

1. Combine the tomato sauce, beans, jasmine rice, olive oil, and salt in a 4- quart saucepan.
2. Add 3 cups water and bring to a simmer over medium heat. Cover the pot and cook for 35 to 45 minutes, until the rice is tender.
3. Let the rice sit, covered, for 10 minutes after it’s done cooking. Then fluff it with a fork.

Notes

Fluff the tomato sauce into the rice instead of cooking the rice in the sauce. Nigerians cook the base into the raw rice so it appears as a stew.

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Recipe courtesy of Chef JJ Johnson of Cleo TV as featured on his new show, “Just Eats with Chef JJ.”

Yield: 6 servings | Total Time: 50 minutes

INGREDIENTS

Tomato Sauce

¼ cup vegetable oil
1 Spanish onion, chopped
kosher salt (to taste)
2 tablespoons chopped garlic
4 bird’s- eye chiles, seeded and chopped
½ cup tomato paste
6 ripe plum tomatoes (about 1 pound), chopped

Jollof Rice

2 cups tomato sauce
1 ½ cups Adzuki Red Beans
2 cups jasmine rice, uncooked
1 tablespoon olive oil
½ teaspoon kosher salt

PREPARATION

 Tomato Sauce 

1. In a 4-quart saucepan, heat the oil over medium heat. Add the onion and sprinkle with salt. Cook until the onion is soft and translucent, 3 to 5 minutes.
2. Add the garlic, ginger, and chiles and cook for 2 additional minutes. Make sure they do not brown.
3. After the vegetables are softened and begin to release their aroma, stir in the tomato paste and cook for 5 to 8 minutes. Make sure to incorporate the tomato paste with the vegetables to ensure even cooking of the paste.
4. Transfer to a blender and pulse to combine.
5. Add the chopped tomatoes and puree until the mixture forms a smooth sauce. Add a little bit of water if the sauce is too thick or chunky. Season with salt to taste. 

Jollof Rice

1. Combine the tomato sauce, beans, jasmine rice, olive oil, and salt in a 4- quart saucepan.
2. Add 3 cups water and bring to a simmer over medium heat. Cover the pot and cook for 35 to 45 minutes, until the rice is tender.
3. Let the rice sit, covered, for 10 minutes after it’s done cooking. Then fluff it with a fork.

Fluff the tomato sauce into the rice instead of cooking the rice in the sauce. Nigerians cook the base into the raw rice so it appears as a stew.