Nut-Free West African Jollof Rice
Discover the bold and irresistible flavors of Nut-Free West African Jollof Rice, a vibrant one-pot dish bursting with smoky, aromatic spices and wholesome ingredients. This nut-free take on the classic West African recipe combines perfectly cooked long-grain parboiled rice with a rich, slow-simmered tomato and red pepper sauce infused with thyme, curry, and paprika. Seasonal vegetables like green beans and carrots add a delightful pop of texture and nutrition, making this dish as wholesome as it is delicious. With no nuts in sight, it's a fantastic option for those with allergies or dietary restrictions while still preserving the authentic taste of traditional Jollof rice. Perfectly paired with your favorite protein or enjoyed solo, this dish is a surefire centerpiece for any table and a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 2 cups long-grain parboiled rice
- 2 red bell peppers
- 4 Roma tomatoes
- 2 medium onion
- 3 garlic cloves
- 1 scotch bonnet pepper
- 3 tablespoons tomato paste
- 0.33 cup vegetable oil
- 3.5 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon curry powder
- 1 teaspoon thyme (dried)
- 1 teaspoon paprika
- 1 cup green beans
- 1 cup carrots (diced)
- 2 spring onions (optional garnish)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Set aside.
Blend red bell peppers, Roma tomatoes, 1 onion, garlic cloves, and scotch bonnet pepper in a blender until smooth. Set aside the blended mixture.
Finely chop the remaining onion.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the tomato paste and cook for 3-5 minutes, stirring frequently, until it darkens in color and becomes fragrant.
Pour in the blended pepper-tomato mixture and cook for 12-15 minutes, stirring occasionally, until the liquid reduces and the sauce thickens.
Add the salt, black pepper, curry powder, thyme, and paprika to the sauce. Mix well to combine.
Stir in the rinsed rice, making sure the rice is well coated in the sauce.
Pour in the chicken or vegetable stock and add the bay leaves. Stir gently to ensure even distribution. Cover the pot with a tight-fitting lid.
Reduce the heat to low and let the rice simmer for 20 minutes. Avoid opening the lid too often to prevent steam loss.
After 20 minutes, add the diced carrots and green beans on top of the rice. Do not stir. Cover the pot again and cook for an additional 10 minutes.
Remove the pot from the heat and allow the rice to rest, covered, for 5 minutes.
Gently fluff the rice with a fork, mixing the vegetables throughout. Adjust seasoning to taste, if needed.
Serve warm, garnished with chopped spring onions if desired.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 54.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3729 mg | 79% | |
*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.
