Many versions of this recipe exist throughout West Africa, where the rice and bean combination makes a satisfying and nourishing meal. Increase or decrease the amount of cayenne according to your own taste.

Jollof Rice and Beans

2 tablespoons cold-pressed canola oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1/4 to 1/2 teaspoon cayenne
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 dark red kidney beans, drained and rinsed
2 tablespoons minced fresh parsley

1. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until tender, about 5 minutes. Uncover and stir in the cayenne, then add the rice and cook, stirring for 1 minute.
2. 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 the heat, stir in the beans, cover and set aside for 5 minutes. Taste to adjust seasonings. Serve garnished with the parsley.

Makes 4 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.