Vegetarian Jollof Rice

Bright, vibrant, and packed with bold flavors, Vegetarian Jollof Rice is a plant-based twist on the classic West African dish, perfect for a hearty and nutritious meal. This recipe features fragrant basmati rice simmered in a rich tomato base infused with garlic, ginger, and warm spices like curry powder and thyme. Colorful vegetables such as carrots, red bell peppers, green beans, and peas add texture and nutrients, while a subtle heat from optional scotch bonnet peppers ties the dish together. Finished with a sprinkle of fresh cilantro, this one-pot dish is both satisfying and easy to prepare, making it a fantastic choice for weeknight dinners or crowd-pleasing gatherings. Whether you're a seasoned fan of Jollof Rice or a first-time taster, this vegetarian version will wow your taste buds with its bold flavors and heartwarming aromas.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside to drain.

Step 2

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.

Step 3

Stir in the chopped red bell pepper and diced carrot, cooking for another 3 minutes.

Step 4

Add the minced garlic, grated ginger, and tomato paste. Cook while stirring constantly for 2 minutes to cook out the raw tomato taste.

Step 5

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.

Step 6

Add the drained basmati rice to the mixture, stirring to coat the grains in the sauce.

Step 7

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.

Step 8

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.

Step 9

Remove from heat and allow the jollof rice to sit, covered, for 5 minutes. This resting step enhances the flavors and texture.

Step 10

Season with salt and black pepper to taste. Discard bay leaves and scotch bonnet pepper if used.

Step 11

Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.

Nutrition Facts

Serving size	(2518.8g)

Amount per serving	% Daily Value*
Calories	1643.7

Total Fat 52.9g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 9.3g
Cholesterol 8.5mg	0%
Sodium 6098.9mg	0%
Total Carbohydrate 248.5g	0%
Dietary Fiber 42.4g	0%
Total Sugars 59.2g
Protein 52.3g	0%

Vitamin D 0IU	0%
Calcium 531.3mg	0%
Iron 22.3mg	0%
Potassium 4556.6mg	0%

*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.

Source of Calories

Fat: 28.4%

Protein: 12.5%

Carbs: 59.2%