Scrumptious Nigerian Vegan Jollof Rice Bowl: A Flavorful Sensation!

Allergens

Gluten-free, Nut-free, Soy-free

Ingredients

• 1 cup long
• grain white rice, rinsed
• 2 cups vegetable broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt, or to taste
• 1/4 tsp ground cayenne pepper (optional)
• 1 cup frozen peas and carrots, thawed
• Fresh parsley, chopped for garnish

Instructions

1. Rinse the rice thoroughly in a fine mesh strainer under cold water until the water runs clear.
2. In a large saucepan, combine rinsed rice with vegetable broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 18 20 minutes or until the rice is cooked through and has absorbed all the liquid. Set aside.
3. In another saucepan, sauté onion, garlic, and diced bell peppers in a bit of water over medium heat for 5 7 minutes or until the vegetables are tender.
4. Stir in tomatoes, tomato paste, ginger, cumin, paprika, black pepper, salt, and cayenne (if using) and cook for an additional 3 4 minutes, stirring frequently.
5. Gently fold the cooked rice into the vegetable and spice mixture until well combined.
6. Stir in thawed peas and carrots, cooking for another 2 minutes to heat through.
7. Remove from heat and let stand for a minute before serving in individual bowls, garnished with fresh parsley.

Chef’s Insight

To achieve an authentic Nigerian Jollof Rice flavor, ensure you use a combination of ground ginger, cumin, and paprika in the recipe. Don't be afraid to adjust the spice level to your preference!

Notes

This recipe is perfect for a vegan dinner party or a cozy night in with family. It's both delicious and visually appealing, making it an excellent choice for entertaining or simply enjoying at home.