One-Pot Spiced Jollof Rice with Ground Beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic, cayenne pepper, paprika, and ground ginger. Cook for 1 minute until fragrant, stirring constantly so the spices bloom but don't burn.

Add the chopped tomatoes and tomato sauce. Stir everything together, breaking down the tomatoes with your wooden spoon. Season with salt and black pepper. Let this simmer uncovered for 10 minutes, stirring occasionally, until the tomatoes break down into a thick, vibrant stew.

Push the tomato stew to one side of the pot. Add the remaining olive oil to the empty space and crumble the ground beef directly into the pot. Season with salt and black pepper.

Cook the ground beef over medium-high heat, breaking it apart with your spoon, until browned on all sides, about 6-8 minutes. Once fully browned, mix it into the tomato stew base.

Add the diced bell pepper and carrot to the pot, stirring them into the beef and tomato mixture.

Pour in the rinsed white rice, spreading it out in an even layer over the stew. Do not stir — the rice should sit on top of the stew.

Carefully pour the chicken broth around the edges of the pot. Bring everything to a gentle boil, then reduce the heat to low. Cover tightly with a lid.

Let the rice steam and absorb all the liquid for 20-25 minutes. Do not lift the lid while it cooks — trust the process. The steam is doing the work.

After 20 minutes, check by pulling back some rice with a fork. If there's still liquid, cover and cook 5 more minutes. If the rice is tender and dry, remove from heat.

Remove the lid and add the sliced scallions on top. Place a clean kitchen towel over the pot and let it rest for 5 minutes — this helps retain warmth and allows the rice to firm up slightly.

Fluff the rice gently with your wooden spoon, mixing the scallions throughout. Taste and adjust seasoning with more salt or cayenne if you like it spicier.

Serve the jollof rice in a generous mound on a large platter. Scatter fresh cilantro and parsley over the top. This dish is meant to be shared — bring the whole pot to the table.