Carrot Jollof Rice is an easy way of preparing rice with carrot, this is the best alternative to tomato jollof rice and if you have not tried this specific rice recipe before, you can do so after watching this video, you will definitely fall in love with this yummy delicious Jollof rice made with carrot.

This Carrot Jollof Rice is a must try for everyone, it is filled with unique flavor and also requires simple ingredients read the steps below and see how to prepare this dish.
Carrot Rice Ingredients
• 1 large mackerel, fried
• 3 cup of rice, parboiled
• 6 medium baby carrot, blended
• 3 red shombo, blended ( you can use red bell peppers)
• 2 scotch bonnets, crushed
• 1 large onion, chopped
• 1 teaspoon curry powder
• 1 teaspoon thyme
• ½ cup of cooking oil
• 4 cloves of garlic, minced
• 3 stock cubes
• 2 cups fish stock
• Salt to taste

Steps on how to prepare Carrot Jollof Rice
1. Place the rice in a pot and add few cups of water to slightly cover it, place on heat to boil for 5 minutes.
2. Rinse the rice under running water to remove excess starch and strain out excess liquid.
3. Rinse the carrot and cut into smaller shapes, place in a blender with a little water and puree into a smooth consistency.
4. Pass the blended carrot over a fine colander, add a little water to the blender to rinse and squeeze out all the juice from the chaff.
5. Blend the scotch bonnet and chilli peppers into a smooth consistency, you don’t need water in it and set all aside.
6. Place an empty pot on stove, add a little peanut oil to it and add the minced garlic and chopped onions and sauté until fragrant.
7. Add the blended pepper to the oil and stir-fry for 3 minutes, season with thyme, curry powder and stir.
8. Add the carrot chaff into it and stir-fry. This will turn out very thick; add the fish stock and the carrot juice and stir very well. Now season
the stock properly with some stock cubes and a pinch of salt and taste to know if you’re okay with the taste.
9. Bring the stock to a boil. Add the parboiled rice into the content and stir until it mixes properly. Leave to cook for 5-10 minutes on medium
heat for the liquid to reduce.
10. After 5 minutes, place a foil paper over it and close the lid to steam on low heat using the heat. Make sure you check it from time to time
to see if the liquid is dried or the rice is soft.
11. Come back to it and mix so the rice will mix properly with the rest of the ingredients. Garnish with extra onions, spring onions and 1 diced
12. Carrot jollof rice is done. Serve it warm with salad. Enjoy.