Kwanzaa Inspired Vegan Jollof Rice
2 red onions, thinly sliced
1 cup bell peppers, chopped
¼ cup green onions, thinly sliced
1 tsp garlic, minced
1 ½ tbsp cumin
¼ tsp onion powder
¼ tsp garlic powder
generous pinch of ground ginger
2 tsp dried thyme
3 bay leaves
1/2 tsp salt or to taste
1/4 tsp black pepper
3 tbsp tomato paste
½ cup crushed tomatoes
1 cup long grain white rice
1 ½ cup vegetable broth
Add vegetable oil to a large pot or deep skillet over medium heat. Once the oil is shimmering, add the onions and peppers and green onions. Cook until the veggies have softened. Then add the minced garlic. Add the seasonings next: cumin through black pepper. Add the tomato paste and crushed tomatoes. Mix and cook the sauce for about 15 minutes or until the color turns a deep red color.
Stir in the rice allowing it to toast slightly. Keep mixing as the rice toasts to prevent burning. Then add the vegetable broth.
The water level should be about the same level as the rice.
Let it come to a boil, cover then reduce heat to low.
Cook for about 30-35 minutes or until the rice is al dente and liquid is absorbed. Once the rice is done. Remove the pot from the hot burner and allow it to steam with the lid on for15 minutes. Fluff rice with a fork and serve.
Recipe adapted from April Boller Wright.
Yield: 5 servings