Jollof Rice is a popular dish in Africa, traditionally made with rice, chili peppers, and meat or fish. Now you can welcome it to your plant-based table! Our recipe includes rice infused with the familiar flavors of crushed tomato, garlic, chili pepper, ginger, thyme and paprika. It comes together in one pot in just about 30 minutes, making it perfect for celebrating Kwanzaa and also ideal for any busy weeknight meal. Experience West African cuisine right in your own home by trying it for dinner tonight!
1 3/4 cups tomatoes, crushed
1 cup basmati rice, uncooked
1 cup onion, diced
1 cup vegetable broth, low-sodium
3 teaspoons garlic, fresh, minced
2 teaspoons Thai chili pepper, sliced
1 1/2 teaspoons ginger, fresh, minced
1 teaspoon thyme, dry
1/2 teaspoon paprika
Parsley, fresh, to serve
In a large nonstick pan over medium-high heat, cook onions until translucent, about 5 minutes, adding a drop or two of water if sticking occurs.
Add garlic, chili pepper and ginger and cook for 30 seconds.
Add rice and toast for 2 minutes.
Add crushed tomatoes, vegetable broth, thyme and paprika. Stir until combined.
Reduce heat to low and cover with a lid, simmer 15-20 minutes, until all liquids are absorbed, lifting lid to check only one or two times at the end to avoid releasing steam.
Keeping lid on, remove from heat and let sit 10 minutes to finish cooking.
Fluff with a fork and serve with garnish of chopped parsley.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.