Jollof Rice & Beans

Many versions of Jollof rice exist throughout West Africa, where the rice-and-bean combination makes a satisfying and nourishing meal. Add more or less cayenne according to your preference.

Serves 4

What You Need:

  • 2 tablespoons canola oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon cayenne, or to taste
  • 1 cup long-grain rice
  • 1 14.5-ounce can diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • Salt and freshly ground black pepper
  • 3 cups cooked or 2 15.5-ounce cans red kidney beans, drained and rinsed
  • 2 tablespoons fresh parsley, minced

What You Do:

  1. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until tender, about 7 minutes.
  2. Uncover pot and stir in cayenne. Add the rice and stir for 1 minute. Stir in the tomatoes, tomato paste, and vegetable broth. Season to taste with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 20 to 30 minutes.
  3. Remove from heat, stir in the beans, cover, and set aside for 5 minutes. Taste to adjust seasonings. Garnish with fresh parsley and serve.

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