Vegetarian Jollof Rice
Dive into the vibrant world of West African cuisine with this Vegetarian Jollof Rice recipe, a hearty, flavorful dish perfect for vegetarians and vegans alike. Made with fragrant basmati rice simmered in a rich tomato-based stew infused with garlic, ginger, dried thyme, and a hint of curry powder, this recipe embraces the iconic taste of traditional Jollof Rice while incorporating colorful veggies like carrots, bell peppers, green beans, and peas. The optional scotch bonnet pepper adds customizable heat for those seeking a fiery kick. Easy to prepare in just one pot and ready in under an hour, this crowd-pleasing dish is perfect for weeknight dinners or festive gatherings. Garnished with fresh cilantro, it’s a beautiful, wholesome meal that delivers bold flavors in every bite. Keywords: vegetarian jollof rice, West African cuisine, vegan recipe, one-pot meals, tomato rice, easy dinner recipes.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 1 medium, chopped red bell pepper
- 1 large, diced carrot
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 3 cloves, minced garlic
- 1 inch, grated ginger
- 1 teaspoon, dried thyme
- 2 bay leaves
- 1 teaspoon curry powder
- 1 whole, optional scotch bonnet pepper
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 cup frozen peas
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper
- 2 tablespoons, chopped, for garnish cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside to drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the chopped red bell pepper and diced carrot, cooking for another 3 minutes.
Add the minced garlic, grated ginger, and tomato paste. Cook while stirring constantly for 2 minutes to cook out the raw tomato taste.
Pour in the canned diced tomatoes along with the dried thyme, bay leaves, curry powder, and optional scotch bonnet pepper (leave whole for less heat, chop for more heat). Stir well.
Add the drained basmati rice to the mixture, stirring to coat the grains in the sauce.
Pour in the vegetable broth. Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for 25 minutes.
After 25 minutes, remove the lid and stir in the green beans and frozen peas. Cover and cook for an additional 10 minutes, or until the rice is fully cooked and the vegetables are tender.
Remove from heat and allow the jollof rice to sit, covered, for 5 minutes. This resting step enhances the flavors and texture.
Season with salt and black pepper to taste. Discard bay leaves and scotch bonnet pepper if used.
Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6099 mg | 265% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 59.2 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4557 mg | 97% | |
*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.
