Get the Recipe Vegetarian Jollof Rice
User Reviews
4.0
3 reviews
Good
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4 servings
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Calories
322 kcal
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Course
Side Dish
Get the Recipe Vegetarian Jollof Rice
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Bring the flavors of Ghana to your kitchen with this vegetarian (and vegan!) version of Jollof Rice. This classic spicy, steamed tomato rice makes for a hearty, flavorful, easy dinner or side dish. This version is inspired by my travels to West Africa.
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Ingredients
- 2 Tablespoon vegetable oil or oil of choice
- 1 medium yellow onion roughly chopped
- 3-4 garlic cloves
- 1-2 Thai chili or habanero pepper (optional) seeds removed
- 1 1/2 /2 inch piece fresh ginger peeled
- 1 can (14 oz) diced tomatoes
- 3 Tablespoon tomato paste
- 2 tsp kosher salt or to taste
- 1 tsp dried thyme
- 1 tsp curry powder
- 1/2 /2 tsp freshly ground black pepper
- 1 1/4 /4 cups basmati rice
- 2 1/2 /2 cups water or vegetable stock
Instructions
- In a large dutch oven or stockpot, heat oil over medium heat. Puree onion in a blender until smooth, and add to heated oil. Let simmer to reduce down and release all the liquid. I like to add a pinch of the salt here, to continue layering in the flavor. It will cook for about 8-10 minutes total until "paste-like". Stir occasionally, some browning is ok!
- Meanwhile, in the blender, add the garlic, chilis, ginger, diced tomatoes, and tomato paste; then puree until smooth. Once the onion puree has cooked down, add the tomato mixture along with the remaining dry spices (salt, thyme, curry powder, black pepper) to the stockpot. Stir to combine and continue to let cook down over medium-low for 25-30 minutes, stirring occasionally, until it's thick and deep red in color.
- While the sauce cooks down, rinse the rice well until the water runs clear. Once the sauce is ready per step 2, add the rice and stir to coat with the tomato mixture.
- Pour in the water or stock, stir to combine. Cover and let slowly simmer for 30-40 minutes until rice is cooked through. You'll want to stir it 1-2 times during the cooking process, but not too much so the rice continues to steam.
- If needed, add an additional 1/4-1/2 cup liquid if most of the liquid has absorbed but rice is still firm. If the rice is too wet, continue cooking uncovered for 5 minutes at a time, then checking for doneness.
- Once the rice is cooked through, serve alongside vegetables or a protein of choice. Store leftovers in an airtight container in the fridge.
Equipments used:
Notes
- Spice Level: Stick with a Thai chili, seeds removed, if you like a little heat but not overwhelmingly so. Go with a habanero if you love spice (they're very spicy!) and remove the seeds. The spice level will vary depending on the exact pepper you use.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Sodium
1411mg
(59%)
Potassium
488mg
(14%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
426IU
(9%)
Vitamin C
31mg
(34%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 1411mg | 59% |
| Potassium | 488mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 31mg | 34% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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