Jollof rice - West African vegetarian rice

Jollof rice is a West African staple, and is always served during parties and celebrations. It's a rice dish made with tonnes of fresh tomatoes, onion, garlic, habanero, thyme, curry, chilli, salt, bay leaves, and stock cubes.

The rice is boiled in tomato sauce until tender, garnished with carrots and green beans, and served with fried plantains or coleslaw. Jollof rice can be served as a side or eaten as the main dish.

Prep time: 5 minutes

Cook time: 60 minutes

Servings: 5

Ingredients

• 3-4 tablespoons vegetable oil

• 1 medium onion , diced, red or white onions

• 2 teaspoons fresh thyme

• 1 tablespoon minced garlic

• 3 cups rice , long-grain, uncooked rice like Basmati

• 1 tablespoon paprika

• 2 teaspoons chicken bouillon

• salt and pepper to taste

• 1 14-ounce can of tomato sauce or puree

• 4 cups chicken broth or water

• 1 scotch bonnet pepper or ¾ teaspoon hot pepper

• 1 pound vegetables (optional) can be peas and carrots, green beans or corn

• parsley for garnishing

Cooking Steps

1. Preheat oven to 350 degrees. Rinse rice through water.

2. In a half sheet pan combine all ingredients and stir so that everything is fully combined.

3. Cover tightly with aluminum foil paper. Double if you can, it helps cook faster.

4. Gently place in oven and let it cook for about 70-80 minutes. Carefully remove from the oven and check after 75 minutes.

5. Remove carefully from the oven and let it rest for 5 minutes. Fluff rice with a fork, thrown in your add-ins and mix evenly. Serve warm.