Vegan West African Jollof Rice and Beans
Typically made with long-grain rice, tomatoes, chilies, onions, vegetables, and spices, jollof—or “jollof rice”—is a beloved dish from West Africa.
What you need:
2 tablespoons canola oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground cayenne pepper, or to taste
1 cup long-grain rice
1 (14.5-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 cups vegetable broth
Salt and black pepper
3 cups cooked or 2 (15.5-ounce) cans red kidney beans, drained and rinsed
2 tablespoons fresh parsley, minced
What you do:
- In a large pot over medium heat, heat oil. Add onion, bell pepper, and garlic. Cover and cook until tender, about 7 minutes.
Uncover pot and stir in cayenne. Add rice and stir for 1 minute. - Stir in tomatoes, tomato paste, and vegetable broth. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 20 to 30 minutes.
- Remove from heat, stir in beans, cover, and set aside for 5 minutes. Taste to adjust seasonings. Garnish with fresh parsley and serve.
For more plant-based recipes like this, read:
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