Jollof (or “jollof rice”) is a beloved West African dish typically made with long-grain rice, tomatoes, chillies, onions, vegetables and spices.
What you need:
2 tablespoons canola oil
1 yellow onion, finely chopped
1 bell pepper, chopped
3 cloves of garlic (minced)
1/4 teaspoon cayenne pepper, or to taste
1 cup long grain rice
1 can (14.5 ounces) canned tomatoes, drained
2 tablespoons tomato paste
2 cups vegetable soup
Salt and black pepper
3 cups boiled red kidney beans or 2 15.5-ounce cans, drained and washed
2 tablespoons fresh parsley (chopped)
what you do:
- Heat the oil in a large saucepan over medium heat. Add the onion, pepper, and garlic. Cover and sauté until softened, about 7 minutes.
Remove the lid from the pot and stir in the cayenne pepper. Add the rice and stir for 1 minute. - Stir in the tomatoes, tomato paste, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, 20 to 30 minutes.
- Remove from heat, stir in the beans, cover and let sit for 5 minutes. Taste and adjust seasoning. Serve garnished with fresh parsley.
For more plant-based recipes like this one, read on.
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