Vegan Jollof Rice
Bursting with bold West African flavors, this Vegan Jollof Rice is a vibrant, plant-based twist on a beloved classic. Made with long-grain parboiled rice simmered in a rich blend of red bell peppers, Roma tomatoes, and aromatic spices like smoked paprika, thyme, and curry powder, this dish offers a symphony of taste in every bite. Nutritious green beans and carrots add pops of color and texture, while the slow-cooking technique ensures the rice is infused with the deep, smoky essence of the sauce. Perfect as a hearty main course or a flavorful side dish, this easy-to-follow recipe is ideal for anyone seeking a satisfying meal that's both vegan and packed with global flair. Ready in just over an hour and serving up to six, Vegan Jollof Rice is bound to become a family favorite!
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Recipe Information
Ingredients
- 2 cups long-grain parboiled rice
- 2 large red bell peppers
- 4 large ripe Roma tomatoes
- 2 medium onion
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 0.25 cup vegetable oil
- 3 large garlic cloves
- 1 whole bay leaf
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup green beans
- 1 medium carrot
Instructions
Rinse the rice under cold running water until the water runs clear. Set it aside to drain.
Blend the red bell peppers, Roma tomatoes, one onion, and garlic cloves into a smooth puree.
Chop the remaining onion and cut the carrots into small cubes.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the tomato paste and cook for another 3 minutes, stirring occasionally.
Add the blended puree to the pot and cook for about 10 minutes, stirring frequently, until the mixture reduces and thickens.
Pour in the vegetable broth, and add the bay leaf, thyme, curry powder, smoked paprika, salt, and black pepper. Stir well to combine.
Add the rinsed rice to the pot and stir to ensure all grains are coated with the sauce.
Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice cook for 20 minutes.
Add the green beans and diced carrot, gently stir to combine, then cover and cook for an additional 10 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and allow the rice to sit for 5 minutes before removing the bay leaf and fluffing the rice with a fork.
Serve warm and enjoy your Vegan Jollof Rice!
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 36.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5563 mg | 242% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 61.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4798 mg | 102% | |
*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.
