Vegetarian Jollof Rice Recipes

Steps:

• In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
• Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
• Stir in the rice until well mixed, then reduce the heat to low.
• Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

Steps:

• In a heavy pot large enough to hold everything, saute onions and peppers over medium heat, approximately 5 minutes. Add remaining vegetables, black pepper, and thyme, and cook for about 5 more minutes.
• In a separate dish, combine rice with tomato paste and add to pot.
• Continue to simmer, adding water sparingly to avoid burning. When vegetables are tender, it's ready to serve.

Steps:

• With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
• Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
• Wash the rice in hot water until the water is clear. Drain through a fine sieve.
• Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.

Steps:

• Make broth if using bouillion. (Bring 4 cups of water to a boil. Add bouillon and stir).
• Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the broth to soften.
• Stir in the carrots, tomatoes, spices, rice and remaining broth; bring to a boil and simmer 45 minutes, or until the rice is tender.
• Just before serving, adjust the seasonings if needed, stir in the green peas and garnish with cilantro or parsley.