Tomato & vegetable jollof rice

Is this the right meal for today?

This is a vegetable-stock adaptation of a Nigerian-inspired jollof rice, not a definition of West African jollof as a whole. It asks for a blender and a heavy pan with a lid. Choose it when you have time to reduce a tomato-pepper base before the rice cooks; skipping that stage changes both liquid balance and flavor.

Plan the method before you start

Use dry long-grain rice and keep the heat low once the lid is on. Rice brands, rinsing, and pan width change the amount of liquid needed, so inspect tenderness rather than treating one stock measurement as a guarantee. The peas go in near the end. Meat or fish shown with jollof in other serving examples is not part of this plant-based recipe; the selected photograph shows rice as a serving reference; this adaptation adds peas and carrot.

Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗

Make something good

Blend tomatoes, pepper, and chopped half-onion until smooth. Heat oil in a heavy lidded pan and soften sliced onion for 4 minutes.

Stir in tomato paste for 1 minute. Add blended mixture, thyme, curry powder, and bay. Cook uncovered for 10–12 minutes until reduced, stirring.

Stir in rice, carrot, and hot stock. Cover and cook gently for 15–20 minutes, following the rice packet as a guide. Check once; add a small splash of hot water if dry before tender.

Fold in peas, cover, and cook for 3 minutes. Turn off heat and rest covered for 5 minutes. Remove bay, fluff, and season to taste.

A little room to make it yours.

Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.

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