Vegetarian West African Jollof Rice
Discover the vibrant flavors of Vegetarian West African Jollof Rice, a classic one-pot dish bursting with aromatic spices and wholesome ingredients. This meatless version of the beloved West African favorite highlights parboiled long-grain rice simmered in a rich, spicy tomato-based sauce made with red bell peppers, tomatoes, and a kick of scotch bonnet pepper. Enhanced by fragrant herbs like thyme and bay leaves, and colorful mixed vegetables such as carrots, peas, and green beans, this dish is as nutritious as it is delicious. Perfect for feeding a crowd, it pairs beautifully with a fresh garnish of cilantro or parsley for added zest. Ideal for weeknight dinners or gatherings, this vegetarian recipe offers a hearty, flavorful taste of West Africa in just under an hour!
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Recipe Information
Ingredients
- 2 cups parboiled long-grain rice
- 2 medium red bell pepper
- 4 medium tomatoes
- 1 large onion
- 2 tablespoons tomato paste
- 1 medium scotch bonnet pepper
- 4 cups vegetable broth
- 1 quarter cup vegetable oil
- 1 teaspoon thyme
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 2 leaves bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups mixed vegetables (e.g., carrots, peas, and green beans)
- 0.25 cup cilantro or parsley (optional, for garnish)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Set aside to drain.
In a blender, combine the red bell peppers, tomatoes, scotch bonnet pepper, and half of the onion. Blend until smooth.
Chop the remaining half of the onion finely.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the blended pepper-tomato mixture to the pot. Stir in the tomato paste, thyme, paprika, cumin, salt, and black pepper.
Cook the sauce on medium heat for 10-12 minutes, stirring occasionally, until it reduces and the oil begins to separate from the sauce.
Stir in the rinsed rice, ensuring each grain is coated in the sauce.
Add the vegetable broth, bay leaves, and mixed vegetables to the pot. Stir to combine.
Cover the pot with a tight-fitting lid, lower the heat to medium-low, and allow the rice to simmer for 25-30 minutes. Stir occasionally to prevent sticking, adding a splash of water if needed.
Once the liquid has been absorbed and the rice is tender, remove the pot from the heat. Discard the bay leaves.
Fluff the rice gently with a fork and let it rest, covered, for 5 minutes.
Garnish with chopped cilantro or parsley if desired, and serve warm.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 36.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4391 mg | 191% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 67.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5040 mg | 107% | |
*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.
