Vegetarian West African Jollof Rice

Dive into the vibrant and flavorful world of West African cuisine with this Vegetarian Jollof Rice recipe, a plant-based twist on a beloved classic. Infused with a bold blend of tomatoes, red bell peppers, and scotch bonnet pepper, this dish is simmered to perfection with fragrant spices like thyme, paprika, and cumin for an irresistible depth of flavor. Hearty parboiled long-grain rice is paired with colorful mixed vegetables, creating a wholesome, one-pot meal that’s as nutritious as it is delicious. Perfect for weeknight dinners or festive gatherings, this vegetarian version of Jollof Rice is easy to prepare, requiring just 15 minutes of prep and 40 minutes to cook. Garnish with fresh cilantro or parsley for a bright finish and serve it warm to enjoy the comforting essence of this West African favorite. Whether you’re a seasoned fan of Jollof Rice or trying it for the first time, this recipe is sure to become a staple in your kitchen!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs clear. Set aside to drain.

Step 2

In a blender, combine the red bell peppers, tomatoes, scotch bonnet pepper, and half of the onion. Blend until smooth.

Step 3

Chop the remaining half of the onion finely.

Step 4

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add the blended pepper-tomato mixture to the pot. Stir in the tomato paste, thyme, paprika, cumin, salt, and black pepper.

Step 6

Cook the sauce on medium heat for 10-12 minutes, stirring occasionally, until it reduces and the oil begins to separate from the sauce.

Step 7

Stir in the rinsed rice, ensuring each grain is coated in the sauce.

Step 8

Add the vegetable broth, bay leaves, and mixed vegetables to the pot. Stir to combine.

Step 9

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.

Step 10

Once the liquid has been absorbed and the rice is tender, remove the pot from the heat. Discard the bay leaves.

Step 11

Fluff the rice gently with a fork and let it rest, covered, for 5 minutes.

Step 12

Garnish with chopped cilantro or parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2970.1g)

Amount per serving	% Daily Value*
Calories	3199.4

Total Fat 224.0g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 137.7g
Cholesterol 0mg	0%
Sodium 4814.2mg	0%
Total Carbohydrate 273.0g	0%
Dietary Fiber 48.2g	0%
Total Sugars 66.3g
Protein 51.8g	0%

Vitamin D 0IU	0%
Calcium 538.7mg	0%
Iron 22.2mg	0%
Potassium 5104.3mg	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: 60.8%

Protein: 6.2%

Carbs: 32.9%