Vegan Jollof Rice

local_grocery_store Ingredients

• 2 cups long-grain rice, rinsed and drained
• 1/4 cup vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 3 tablespoons tomato paste
• 1 can crushed tomatoes (28 ounces)
• 3 cups vegetable broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 scotch bonnet pepper, diced
• 2 teaspoons paprika
• 2 teaspoons curry powder
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water

restaurant_menu Method

1. 1.Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
2. 2.Add the tomato paste, crushed tomatoes, vegetable broth, red bell pepper, green bell pepper, scotch bonnet pepper, paprika, curry powder, thyme, salt, and black pepper to the pot and stir well.
3. 3.Add the rice to the pot and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
4. 4.Cook the rice for 25 minutes, then add the water and stir well. Cover the pot again and cook for an additional 10-15 minutes, or until the rice is cooked through and the liquid is absorbed.
5. 5.Fluff the rice with a fork and serve hot.

lightbulb_outline Tips

• chevron_rightIf you can't find scotch bonnet pepper, you can use habanero pepper instead.
• chevron_rightFeel free to add other vegetables to the dish, such as carrots or peas.
• chevron_rightServe the jollof rice with fried plantains for a traditional Nigerian meal.