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Jollof Rice

Jollo Rice and Dr. Rosane Oliveira

A popular West African dish that you can now welcome to your plant-based table!

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
Print Recipe


  • 1 cup onion, diced
  • 3 tsp garlic, fresh, minced
  • 2 tsp Thai chili pepper, sliced
  • 1 1/2 tsp ginger, fresh, minced
  • 1 cup rice, basmati, uncooked
  • 1 3/4 cups tomatoes, crushed
  • 1 cup vegetable broth, low-sodium
  • 1 tsp thyme, dry
  • 1/2 tsp paprika
  • Parsley, fresh, to serve


  1. In a large nonstick pan over medium-high heat, cook onions until translucent, about 5 minutes, adding a drop or two of water if sticking occurs.
  2. Add garlic, chili pepper and ginger and cook for 30 seconds.
  3. Add rice and toast for 2 minutes.
  4. Add crushed tomatoes, vegetable broth, thyme and paprika. Stir until combined.
  5. Reduce heat to low and cover with a lid, simmer 15-20 minutes, until all liquids are absorbed, lifting lid to check only one or two times at the end to avoid releasing steam.
  6. Keeping lid on, remove from heat and let sit 10 minutes to finish cooking.
  7. Fluff with a fork and serve with garnish of chopped parsley.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.