Jollof Rice and Beans
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.
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-ounce) cans dark red kidney beans, drained and rinsed
2 tablespoons minced fresh parsley
- 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.
- Stir in the tomatoes, tomato paste, and vegetable broth. Season to taste with salt and ground black 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.
- 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.