African-Style Beef Jollof Rice with Veggies

If you’ve never made jollof rice at home, this is such a cozy place to start. It’s one of those dishes that feels like it carries a whole mood in it—warm, bold, and deeply comforting. The tomato base simmers down until it smells sweet and rich, the spices bloom in the oil, and suddenly your kitchen has that “something delicious is happening” energy.

This version is hearty and colorful, with browned beef tucked into every scoop and little pops of veggies throughout. The rice soaks up all that seasoned tomato goodness, turning tender and flavorful all the way through. It’s the kind of meal you can serve to friends and feel proud of… but it also makes the best leftovers the next day (sometimes even better, honestly).

Ingredients

For the Beef

• 1 lb (450g) beef, cut into bite-sized cubes

• 1 teaspoon garlic powder

• 1/2 teaspoon ginger powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil (for searing)

For the Rice

• 2 cups long-grain parboiled or basmati rice, rinsed

• 1/4 cup vegetable oil

• 1 small onion, chopped

• 1 teaspoon tomato paste

• 2 large tomatoes, blended (or 1 cup canned crushed tomatoes)

• 1 red bell pepper, chopped

• 1 teaspoon paprika

• 1 teaspoon curry powder

• 1/2 teaspoon thyme

• 1 cup beef broth (or water)

• 1/2 cup frozen peas

• Salt and bouillon powder or a cube, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Season and sear the beef.
   Toss the beef cubes with garlic powder, ginger powder, black pepper, and salt. Heat 1 tablespoon oil in a skillet over medium-high heat. Sear the beef until browned on all sides. Don’t rush it—those browned edges add big flavor. Set the beef aside.

2. Build the tomato base.
   In a large pot, heat 1/4 cup oil. Add the chopped onion and sauté for 3–4 minutes, until soft and translucent. Stir in the tomato paste and cook for 1 minute.
   Add the blended tomatoes and let them cook over medium heat for about 10 minutes, stirring occasionally. You’re looking for the sauce to thicken and lose that “raw tomato” smell.

3. Add spices and veggies.
   Stir in paprika, curry powder, thyme, and the chopped red bell pepper. Season with salt and bouillon to taste. Cook for another 3–4 minutes so everything gets friendly in the pot.

4. Add the rice and beef.
   Stir in the rinsed rice and the seared beef. Mix well so the rice is coated in that rich tomato mixture—this is where the flavor really gets into every grain.

5. Pour in broth and simmer.
   Add the beef broth (just enough to slightly cover the rice). Reduce heat to low, cover the pot, and cook for 20–25 minutes. Stir occasionally so nothing sticks, and if it looks dry before the rice is tender, add a small splash more broth.

6. Finish with peas.
   In the last 5 minutes, stir in the peas, cover again, and let them warm through. When the rice is done, fluff it gently with a fork.

7. Serve hot.
   Sprinkle chopped parsley over the top and bring it straight to the table while it’s steamy and fragrant.

Presentation

For a beautiful serving moment, fluff the jollof and mound it onto a platter or into a big bowl. Sprinkle parsley on top for freshness, and if you want extra color, a few thin slices of fresh red pepper look lovely. This dish also pairs so well with fried plantains, a crisp salad, or even a simple cucumber-tomato side to balance the warmth of the spices.

Nutritional Information:

• ⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

• 🔥 Kcal: ~520 kcal per serving

• 🍽️ Servings: 4 servings

Conclusion

This beef jollof rice is cozy, colorful, and packed with flavor—tender beef, seasoned tomato rice, and little bursts of veggies in every bite. It’s the kind of meal that feels comforting and celebratory at the same time, and it’s perfect for feeding a hungry table without a ton of fuss. If you’re craving something warm and satisfying, make this soon… and don’t be surprised if everyone asks for seconds.