Easy Corned Beef Jollof Rice

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Growing up, I never knew corned beef could be anything more than the stuff that came from a can, served with eggs for breakfast. It was a staple in our house, quick and simple. My kids used to wrinkle their noses at it until I started experimenting with different ways to use it.

That’s when I discovered that canned corned beef works surprisingly well in jollof rice. The salty, meaty chunks add something special to this rice dish, and it’s become one of those convenient meals I turn to when I need dinner on the table without much fuss. Even my formerly skeptical kids ask for seconds now.

What Kind of Corned Beef Should I Use?

For jollof rice, you’ll want to use canned corned beef, which is readily available in most grocery stores. The two most common brands you’ll find are Libby’s and Hormel, and both work great in this recipe. When shopping, look for regular corned beef rather than the low-sodium or lean varieties, as the traditional fat content helps create that rich, authentic flavor that makes this dish special. Just make sure the can isn’t dented or bulging, and give the corned beef a quick mash with a fork before adding it to your rice – this helps it distribute more evenly throughout the dish.

Options for Substitutions

This flavorful rice dish can be adapted with several ingredient swaps if needed:

• Scotch Bonnets: If Scotch Bonnets are too hot or hard to find, you can use habaneros, or for a milder heat, try jalapeños or even red bell peppers plus a dash of cayenne for heat.
• Thai Jasmine Rice: While jasmine rice gives the best results, you can use basmati rice or any long-grain white rice. Avoid short-grain or sushi rice as they’re too sticky.
• Badia and Adobo Seasoning: If you can’t find these, mix equal parts garlic powder, onion powder, oregano, and salt. Add a pinch of turmeric for color.
• Maggi Cube: Any brand of bouillon cube works here – chicken or vegetable. You can also use 1 teaspoon of soy sauce plus ½ teaspoon of salt.
• Corned Beef: This is pretty key to the dish, but in a pinch, you could use shredded cooked beef mixed with extra salt and spices. The taste will be different, but still good.
• Shallots: Regular red or yellow onions work just fine – use about half the amount since they’re stronger than shallots.

Watch Out for These Mistakes While Cooking

One of the biggest mistakes when making jollof rice is using too much water, which can lead to mushy rice – the ideal ratio is 2 cups of water for every cup of rice, but you’ll need to adjust slightly less since the tomato sauce adds moisture. Another common error is stirring the rice too frequently while it’s cooking; instead, let it cook undisturbed on low heat once you’ve combined all ingredients, only stirring once or twice to prevent sticking at the bottom. The intense heat from scotch bonnets can overwhelm the dish if you’re not careful, so remove the seeds and membranes before blending, and remember you can always add more heat but you can’t take it away. For the best results, allow the rice to steam for 10-15 minutes after cooking with the lid on and heat off – this helps the grains separate perfectly and allows the flavors to settle.

What to Serve With Corned Beef Jollof Rice?

This flavorful West African-fusion dish is already packed with protein and carbs, so I like to balance it out with some simple sides. A fresh cucumber and tomato salad adds a cool, crisp contrast to the spicy rice, while some fried plantains bring a touch of sweetness that works really well with the seasoned corned beef. You can also serve it with a side of sautéed vegetables like bell peppers and green beans, or keep it traditional with some coleslaw on the side. For extra crunch, try topping your plate with some fried onions or serving it with a side of grilled vegetables.

Storage Instructions

Keep Fresh: Let your corned beef jollof rice cool completely, then pop it in an airtight container. It’ll stay good in the fridge for up to 3 days. The flavors actually get even better the next day as all those spices have time to mingle together!

Freeze: This dish is perfect for batch cooking! Portion it into freezer-safe containers and it’ll keep well for up to 2 months. Just make sure to label the containers with the date so you know when you made it.

Warm Up: When you’re ready to eat your leftover jollof rice, sprinkle a few drops of water over it and microwave until hot, stirring halfway through. You can also pan-fry it for a few minutes – this gives it a nice crispy texture that’s really tasty. If it’s frozen, thaw overnight in the fridge before reheating.

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 50-60 g
• Fat: 80-90 g
• Carbohydrates: 250-300 g

Ingredients

• 3 scotch bonnets (or less)
• 5 medium shallots (or any onions of choice)
• Thumb sized ginger
• 5-7 garlic
• 1/2 cup vegetable oil
• 1 medium onion (chopped)
• 1 tsp curry powder
• 140g tomato puree
• 2 tinned tomato
• 2 tinned corned beef
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tbsp badia seasoning
• 1 tbsp adobo seasoning
• 1 tsp smoked paprika
• 1 maggi cube
• 3-4 cups thai jasmine rice (aaa)

Step 1: Prepare the Pepper and Aromatics Blend

Gather all ingredients to ensure you have everything at hand: 3 Scotch Bonnets, 5 medium shallots (or any onions of choice), a thumb-sized piece of ginger, and 5-7 garlic cloves.

Blend these ingredients together with a little water until smooth to create a flavorful base for your jollof rice.

Step 2: Start the Stew Base

In a large pan, heat 1/2 cup of vegetable oil over medium heat.

Add a medium chopped onion to the pan and fry until it becomes fragrant and translucent.

Stir in 1 teaspoon of curry powder and allow it to infuse with the onions for about 2 minutes on low heat.

Then, add 140g tomato puree and cook for 3-4 minutes, stirring occasionally.

Step 3: Combine Flavorful Mixtures

Add the blended pepper mixture to the pan with the tomato puree and mix everything together.

Let it simmer on low to medium heat for about 5 minutes while stirring occasionally.

Add 2 tins of blended tomatoes to the mixture and stir well.

Incorporate the seasonings: 1/2 tsp each of ground coriander and ground cumin, 1 tsp black pepper, 1 tsp white pepper, 1 tbsp Badia seasoning, 1 tbsp Adobo seasoning, 1 tsp smoked paprika, and 1 Maggi cube.

Cover and let simmer for 5-10 minutes, until the oil rises to the top.

Step 4: Add Corned Beef and Prepare Rice

Once the oil has risen, add diced corned beef from 2 tins to the stew, mixing well.

Allow it to simmer for another 4-5 minutes as it melts into the stew.

In the meantime, rinse 3-4 cups of Thai Jasmine rice with cold water until the water runs clear, ensuring the rice is ready to absorb the flavors.

Step 5: Combine Rice with the Stew

Add the washed rice to the pan, mixing well to combine with the stew.

Add the water used to rinse the tinned tomatoes, making sure not to add extra water to keep the rice from becoming mushy.

Cover the pan and cook, stirring every 10-15 minutes to distribute heat evenly and prevent burning.

To aid even cooking, cover the pan with parchment paper to trap heat effectively.

Step 6: Final Touches and Serve

After redistributing the heat a few times, add the remaining pieces of corned beef, cut into bite-sized chunks, to the jollof rice.

Gently stir to combine.

Cover the pan one last time and let the jollof rice finish cooking until tender and aromatic.

Once cooked to perfection, serve the delicious corned beef jollof rice hot and enjoy!