This garlic butter rice is the perfect way to add flavor to plain rice.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Rice is one of those things I keep on heavy rotation in my kitchen. Whether it's plain white rice or a flavored version like my yellow rice or cilantro lime rice.

This garlic rice comes out perfect with my stovetop method. I like to sweat the garlic in butter before adding the rice, resulting in a mellow, sweet garlic flavor running through every grain rather than a sharp, raw garlic bite. We love this rice.

I think you'll love this one too.

Love, Tanya

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Long grain white rice: It cooks up fluffy and separate. Jasmine rice is a great swap if that's what you have, just check the package for the liquid ratio. You could also use brown rice, but you’ll need to increase the cook time and may need to adjust the liquid based on the package directions.
• Unsalted butter: I use unsalted so I can control the salt myself. Feel free to use salted butter if that's your preference.
• Fresh garlic: I use fresh garlic and mince it for this recipe.
• Low-sodium chicken broth: gives you the most control over the final seasoning. Vegetable broth works if you want to keep this meatless.
• Salt: A small amount goes in with the garlic to season it from the start, then more goes in with the broth.
• Parsley: Fresh parsley to garnish.

How to Make Garlic Butter Rice

Step 1: In a medium saucepan over medium-low heat, melt the butter until it's fully liquid and just starting to foam. You don't want it browning, just melted and ready.

Step 2: Add the minced garlic and a small pinch of salt. Let the garlic cook gently for about 5 minutes, stirring occasionally. You're looking for soft, fragrant garlic, not browned.

Step 3: Add the rice straight into the garlic butter and stir for about 10 seconds.

Step 4: Pour in the chicken broth and add the salt. Stir, then turn the heat up to medium-high and bring it to a boil.

Step 5: Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes. Don't lift the lid. The rice needs the trapped steam to cook properly.

Step 6: Take the pot off the heat and let it sit, still covered, for 5 more minutes. This rest time is what gets you fluffy, separate grains.

Step 7: Fluff with a fork, top with chopped fresh parsley, and serve.

Variations

• Vegetarian: Use vegetable broth instead of chicken broth.
• Cheesy garlic butter rice: Stir in 2 to 3 tablespoons of grated parmesan after fluffing for a richer, cheesier side.
• Spicy version: Add a pinch of red pepper flakes when the garlic is cooking.

Serving Suggestions

Garlic butter rice pairs well with just about any protein. A few of my favorites:

• Serve it with pan-seared pork chops, lamb chops, or juicy broiled chicken breast for an easy weeknight plate.
• Pair it with oven-baked shrimp or marinated air fryer salmon when you want something quick.
• Spoon a saucy main like brown stew chicken or smothered chicken right over the top.

Make Ahead and Storage

Storage: Let the rice cool, then store it in an airtight container in the fridge for up to 4 days.

Freezing: Spread the cooled rice in a single layer on a sheet pan to freeze, then transfer to a freezer bag. It keeps for 2 months.

Reheating: Add a splash of broth or water, then microwave or heat in a covered pan over low heat. The extra liquid keeps it from drying out.

I hope you love this recipe as much as we do. If you make this recipe, please leave a star rating and let me know how it turned out in the comments below.

Print Recipe

5 from 2 votes

Garlic Butter Rice Recipe

Buttery, fragrant garlic butter rice is an easy one-pot side dish made with long grain white rice simmered in slow-infused garlic butter and chicken broth. 

Prep Time5 minutes mins

Cook Time23 minutes mins

Resting Time5 minutes mins

Total Time33 minutes mins

Course: Side Dish

Cuisine: American

Keyword: garlic butter rice

Servings: 4 people

Calories: 239kcal

Author: Tanya Harris

Ingredients

• 1 cup long grain white rice
• 2 tablespoon unsalted butter
• 3 cloves garlic minced (about 1 tablespoon)
• 1¾ cups low sodium chicken broth
• ½ teaspoon salt plus a pinch for the garlic
• 2 teaspoons fresh parsley chopped for garnish

Instructions

• In a medium saucepan over medium-low heat, melt the butter until it’s fully liquid and just starting to foam.
• Add the minced garlic and a pinch of salt. Cook on low for 5 minutes, stirring occasionally, until the garlic is soft and fragrant but not browned.
• Add the rice to the pan and stir for about 10 seconds, coating every grain in the garlic butter.
• Pour in the chicken broth and add the ½ teaspoon salt. Stir, then increase the heat to medium-high and bring to a boil.
• Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes, until the liquid is fully absorbed.
• Remove from heat and let the rice rest, still covered, for 5 minutes.
• Fluff the rice with a fork, top with fresh parsley, and serve warm.

Notes

• If you rinse your rice first, make sure to drain it well before adding it to the garlic butter so excess water doesn’t throw off the liquid ratio.
• Keep the heat low while cooking the garlic. You want it soft and fragrant, not browned, so the rice gets a mellow garlic flavor instead of a bitter taste.

Nutrition

Calories: 239kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 325mg | Potassium: 153mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

This jollof rice recipe has become a family favorite, and once you taste it, you will understand why. This traditional West African red rice is cooked in a rich, deeply seasoned tomato base that infuses every grain with bold, savory flavor.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I make a lot of rice dishes, so it was only a matter of time before jollof rice made its way into my regular rotation. My husband travels to Ghana frequently, and this recipe is a combination of recipes from the home cooks and a chef he met there.

Jollof rice has a few steps, and the key is not to rush them. You'll need a blender to break down your tomatoes, onions, and peppers, and you need to cook that mixture down really well before the rice ever touches the pot. Once you get the hang of it, this recipe is not intimidating at all. If you love rice dishes, you might also enjoy my Jamaican Rice and Peas and my One-Pot Jerk Chicken and Rice.

What Is Jollof Rice?

Jollof rice is a one-pot West African dish where rice cooks directly in a seasoned tomato-based stew, so every grain soaks up the flavor. It is a staple across West Africa, with Nigeria, Ghana, and Senegal each claiming its own version. The core is always the same: rice, a deeply cooked tomato base, and plenty of seasoning. This recipe is inspired by Ghanaian jollof, which skips the red bell pepper you may find in other recipes, and lets the tomato, aromatics, and spices do the heavy lifting.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Roma tomatoes, scotch bonnet peppers, onion, garlic, and ginger: All of these go into the blender together to form the base. Roma tomatoes work well here because they are meatier and less watery than other varieties. For scotch bonnets, I actually use habaneros most of the time because they're much easier to find at a regular grocery store, and the heat level is similar. I like my jollof on the spicier side, so I usually add 2 peppers. If you want less heat, start with 1. For the seeds and membrane, I remove most of them, but I leave a little membrane in because that is where the heat and flavor really live. Adjust to your comfort level.
• Parboiled rice: I use it because it holds up better during cooking, gives you more consistent results, and produces separated grains instead of a mushy pot. White long-grain rice also works well.
• Tomato paste: I prefer regular tomato paste in this recipe, rather than double-concentrated. It gives you just the right amount of rich tomato flavor without overpowering the dish. If using double-concentrated, I suggest reducing the amount by ½.
• Vegetable oil: Used to cook the tomato base down in the pot.
• Chicken broth: Adds flavor to the rice as it cooks. Vegetable broth or fish stock also works here.
• Salt, curry powder, and bay leaves: your seasoning trio. Curry powder adds warm flavors and depth. Some recipes use Maggi cubes for added flavor, but I skip this and opt for a flavorful chicken broth instead.

How to Make Jollof Rice

Step 1: Blend the base. Add the Roma tomatoes, habanero or scotch bonnet peppers (with most of the membrane removed), onion, garlic, and ginger to a blender. Blend until completely smooth.

Step 2: Cook the tomato base. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes. You will notice a lot of popping and spattering as the water cooks out. Keep cooking until the mixture has thickened and most of the liquid has evaporated. This step is what builds the deep flavor base, so do not rush it.

Step 3: Add the tomato paste and seasoning. Stir in the tomato paste and cook for about 10 seconds. Then add the salt, curry powder, and bay leaves, stirring to combine.

Step 4: Add broth and rice. Pour in the chicken broth and stir. Bring to a simmer, then add the rinsed parboiled rice and stir to combine.

Step 5: Cook the rice. Reduce the heat to low, cover the pot tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed. Keep the heat on low here to prevent burning.

Step 6: Rest and serve. Remove from the heat and let the rice sit, covered, for 10 minutes. Then fluff with a fork. Remove the bay leaves before serving.

Variations

• Less spicy: Use 1 habanero or scotch bonnet instead of 2, and remove all seeds and membranes.
• White long-grain rice: Works well. However, for more consistent results and separated grains, stick with parboiled. 
• Vegetarian: Swap chicken broth for vegetable broth.
• Stir in cooked mixed vegetables, such as peas, corn, and chopped carrots.
• Smoky bottom (party style): Once the rice is fully cooked, turn the heat up to medium-high for 3 to 5 minutes with the lid on. You will hear the rice crackling at the bottom of the pot. This creates a smoky, slightly crispy bottom layer that is a traditional and beloved part of jollof rice in West Africa.

Serving Suggestions

Jollof rice is a full side dish on its own and pairs well with just about any protein. Serve it alongside my Jamaican Jerk Chicken. I've also used this rice as a base in a chicken bowl. So good!

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Jollof rice freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Add a splash of water or broth and reheat on the stovetop over low heat, covered, until warmed through. You can also microwave it with a damp paper towel over the top to keep the rice from drying out.

I hope you love this jollof rice as much as we do. If you are looking for more rice recipes, try these out:

• Jamaican Rice and Peas - A classic Jamaican side dish made with kidney beans and coconut milk.
• One-Pot Jerk Chicken and Rice - Smoky jerk-seasoned chicken cooked right in the pot with rice.
• Easy Yellow Rice Recipe - A simple, vibrant yellow rice that works as a side for so many meals.
• Oven Baked Rice - A hands-off method for perfectly cooked rice every time.

Print Recipe

5 from 2 votes

Ghanaian Jollof Rice Recipe

This jollof rice is a one-pot West African rice dish cooked in a rich, well-seasoned tomato base. Deeply flavorful and perfectly spiced.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: African

Keyword: jollof rice, jollof rice recipe

Servings: 8 people

Calories: 313kcal

Author: Tanya Harris

Ingredients

• 5 Roma tomatoes chopped
• 1 to 2 habanero or scotch bonnet peppers seeds and most of membrane removed
• 1 medium onion chopped
• 4 cloves garlic
• 1- inch piece fresh ginger
• ½ cup vegetable oil
• 2 tablespoons tomato paste
• 1 ½ teaspoons salt or to taste
• 1 teaspoon curry powder
• 2 bay leaves
• 2 cups chicken broth or vegetable broth
• 2 cups parboiled rice rinsed

Instructions

• Add the tomatoes, habanero peppers, onion, garlic, and ginger to a blender. Blend until smooth.
• Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes until thickened and most of the liquid has evaporated. The mixture will pop and spatter as it cooks.
• Stir in the tomato paste and cook for about 10 seconds. Add the salt, curry powder, and bay leaves, and stir.
• Pour in the chicken broth and stir to combine. Bring to a simmer.
• Add the rinsed rice and stir. Reduce the heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed.
• Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Notes

• Keep the heat on low at the end of cooking to prevent the bottom of the rice from burning.
• The tomato base should be thick and most of the liquid should be cooked out before you add the rice.
• Habanero peppers are a great substitute for scotch bonnet and are much easier to find at a regular grocery store.
• For a smoky bottom (party-style jollof), turn the heat up to medium-high for 3 to 5 minutes with the lid on after the rice is fully cooked.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 313kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg