African Style Rice
Experience the vibrant, bold flavors of African cuisine with this hearty African Style Rice recipe. Perfectly cooked long-grain rice is infused with an aromatic blend of garlic, ginger, paprika, curry powder, and thyme, creating a dish that’s both comforting and packed with spice. A medley of fresh vegetables like carrots, red bell peppers, and green peas add a burst of color and texture, while a rich tomato base elevates the depth of flavor. Simmered in savory vegetable broth with a hint of warming bay leaf, this one-pot wonder is ideal for busy weeknights or meal prep. Garnish with fresh parsley for a hint of freshness and serve it as a flavorful standalone dish or pair it with your favorite protein. This quick, easy, and wholesome recipe is ready in under an hour, making it a must-try for fans of globally inspired meals!
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme, dried
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the rice in cold water until the water runs clear. Set aside to drain.
Heat the vegetable oil in a large pot over medium heat.
Add the diced onions and sauté until softened and translucent, about 3 minutes.
Stir in the diced red bell pepper and carrot. Cook for an additional 2 minutes.
Add the minced garlic and ginger, cooking for another minute until fragrant.
Mix in the tomato paste, stirring well to coat the vegetables.
Pour in the crushed tomatoes and cook for 2-3 minutes, allowing the flavors to meld.
Add the paprika, curry powder, dried thyme, and bay leaf. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the rinsed rice to the pot, stirring to distribute it evenly.
Season with salt and black pepper, then reduce the heat to low. Cover the pot with a tight-fitting lid.
Allow the rice to cook for 20 minutes, undisturbed, until the liquid is absorbed and the rice is tender.
Remove the lid, stir in the green peas, and let the rice sit for 5 minutes off the heat.
Fluff the rice gently with a fork and sprinkle with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4812 mg | 209% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 38.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2990 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
