Jollof rice with tin tomatoes is easy to cook but there is a little secret ingredient to achieving that jollof rice taste you get from fresh tomato fruits. The addition of enough onion and pepper while blending. That's the secret to delicious tin tomato jollof rice. When
I cooked jollof rice in the past, we called it emergency jollof rice because that meant there was no fresh tomatoes available but these days, with the high cost of tomatoes, we stopped referring to this jollof rice as emergency jollof because even though we prefer fresh tomato fruits for all the good reasons, canned tomato is almost winning the game. I bought 1 large 800 gram can of La Mama tomatoes and after blending it together with onion and peppers , what did I see in a large bowl... 2 and half kilograms of tomato paste that was more than enough. After using it to cook 10 cups of rice, we still had enough tomato stew as excess to be preserved for another day.
Today is my first encounter with La Mama tomato paste, haven't seen or heard of it before now but I just felt like trying something new and I love love it. Tastes great.

This one can produced 2 and 1/2 kg of bright red tomato paste after blending with onion and pepper.

To cook tin tomato jollof rice is easy. It shouldn't be sour or have any tomato paste because the pepper and onion blended in there will sure take away the raw tomato taste even before frying. The stew made from this tomato blend before cooking the jollof eh, the stew is awesome. If you can make good stew s with tin tomatoes, then your jollof rice must be great because that's what defines the taste of your jollof. I wanted to cook this rice with fresh tomatoes, but when the sellers asked for one thousand five hundred Naira for a small basket of tomatoes and another one thousand five hundred Naira for a small basket of tatashey, That's about 3k. For wetin na? I changed my mind in one second, went straight to the supermarket and picked an 800g can of tomatoes for just six hundred Naira. It didn't mean much to me until I blended and saw a bowl full of 2.5kg of red spicy tomato paste. 

Here is the pot of  tin tomato jollof rice.


  • Five cups rice
  • 2 and 1/2 kg chicken
  • 1 can tomato paste ( 300 grams) You may have excess after blending.
  • 3 large sized red onion
  • About 3 cups fresh rodo peppers or more according to your tolerance level.
  • Oil for frying
  • Enough seasoning cubes to add taste to chicken while parboiling
  • 1 small yellow pepper
  •  1 small red bell pepper
  •  1 small green pepper
  • 1 small clove garlic
  • 2 teaspoons grated ginger
  • 1/2 tablespoon dried thyme
  • 2 teaspoons Nora jollof spice, the red one
  • 1/2 cup raw green peas
  • 3 large carrots cleaned.
1. Chop all your vegetables and set aside; chop or dice the onion and set aside.
2. Blend the tin tomatoes with your rodo peppers and onion till smooth, then set aside.
3. Wash the chicken very well and add to a pot, add enough onion, chicken loves onion. Add just a small tiny clove of garlic chopped. Grate the ginger and add, add salt, seasoning cubes and water enough to get to the level of the chicken in the pot. Stir and check for taste if you can, if not let the chicken boil a bit before you check and adjust with more salt if needed. When you put chicken on fire, reduce the heat to low and let it simmer until the bottom pot begins to try to boil, then you stir and check for salt. When it begins to boil a bit, if you are cooking with soft chicken like me, no need to let it boil well, just turn off the stove and remove the chicken from the stock. Fry chicken and set aside. Set the stock too aside for the jollof rice.
4. Wash and dice the carrots and set aside.

TIP: If you par boil your chicken this way and leave in the fridge till the following day before frying, you might cut your finger while eating as the taste may cause your brain to overdrive. Exactly what I did here. This chicken was parboiled yesterday and kept in the freezer while I turned it off to avoid freezing the chicken stock. It just marinated itself while spending the night in that cold stock and this morning announced itself to the whole neighbourhood because the aroma couldn't be hidden. It was just excellent!

  1. Fry a handful chopped onion, the red bell peppers, seasoning cubes, green bell peppers and yellow bell peppers in heated oil till the taste is good when you try it and it's also fragrant.
  2. Add the blended tomato paste and stir frequently until you notice that the oil is separated from the tomato kind of. It's boiling like bubbles and more transparent. At this time, the  stew should already taste good.
  3. Add the chicken stock and stir, then check for taste and adjust if salt is needed.
  4. Add the washed rice and let it be buried by the stock. If stock isn't enough, add water to cover the rice completely, then check for salt again.
  5. Add the thyme and jollof spice. Drop in just one small bay leaf  and bring the pot to a boil. Once it begins to boil, reduce the heat and cook in low from now until rice cooks.
  6. If you prefer to cook the rice separately and mix stew later, you can cook your rice with  half the stock, use half for stew and mix them together when t=rice is cooked. I like to cook everything together in one pot.
  7. Let rice cook until stock dries completely, add the carrots and green peas when rice is cooked, stir and cover to dry, while pot dries up, the carrots and the peas will be cooked enough for short, allow the pot to begin to like burn but not too much oh.
  8. Turn off the heat and serve with fried plantain and your fried chicken. Some sauce by the side with chill drinks will be great.
For those who want to know HOW TO COOK JOLLOF RICE WITH CARROTS AND GREEN PEAS, there's nothing much to do. While rice cooks, wash, clean and dice your carrots and set aside. 
Wash the green peas too and because you don't want the vegetables to overcook, you have to let the stock dry up like I said earlier. 

Once stock is dry, add the carrots and green peas, gently mix well and put the lid back on the pot. Now you can let it dry completely and get charred or a bit burnt to give that awesome aroma that jollof rice needs.


  1. What ingredients do I need cooking a painter of rice?

    1. That's how many cups of rice?

    2. You can follow the link below to see recipe for 15 cup jollof rice:


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