This recipe is a vegan remix of jollof rice, a traditional West African dish. It’s a one-pot-shot: Combine everything in a single cast-iron pan, prepare, enjoy, and look forward to minimal dirty dishes afterward.
Ingredients (serves 3)
2 ½ cups Parboiled long-grain rice, rinsed until water runs clear
2 tablespoons tomato paste, diluted with ¼ cup of water
1 large red onion, chopped
4 cups vegetable stock
½ cup vegetable oil
1 teaspoon vegetable bouillon
1 teaspoon curry powder
1 teaspoon dry thyme
1 teaspoon fresh rosemary, minced
1 tablespoon kosher salt
3 cloves of garlic crushed
½ teaspoon ground ginger
Preheat the oven to 350ºF
Heat the oil in a 12-inch cast-iron or non-stick skillet.
Sauté the onions and garlic until they are translucent.
Stir in the tomato paste and then add the bouillon, curry, thyme, rosemary, and ground ginger. Let the spices bloom for 2 minutes.
Next, stir in the rice until it is fully coated. Cook for 2 minutes.
Add vegetable stock and stir. Then remove from heat.
Cover tightly with aluminum foil and place on the middle rack of the oven. Bake for 40-45 minutes.
Remove from oven and let stand, covered, for 5 minutes. Remove the foil cover and use a fork to fluff the rice.
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