Vegan Jollof Rice

Instructions

1. Step 1

   Place the rice in a bowl, rinse with several changes of cool water until the water runs mostly clear, then drain well.

   Timer: 5 min (fixed)

   Ingredients used: 450.0 gr Long Grain Rice

   Cookware: mixing bowl

2. Step 2

   Blend the tomatoes, red bell peppers, half of the onions, garlic, ginger, and chili pepper until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Fresh Ginger, 12.0 gr Garlic, 150.0 gr Onion, 300.0 gr Red Bell Pepper, 1.0 piece Red Chili Pepper, 800.0 gr Tomato

   Cookware: blender

3. Step 3

   Heat the oil in the pot over medium heat. Add the remaining onions and cook until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Onion, 60.0 ml Vegetable Oil

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Stir in the tomato paste, thyme, curry powder, smoked paprika, and black pepper. Cook over medium heat, stirring frequently, until the paste darkens slightly.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 gr Curry Powder, 2.0 gr Dried Thyme, 2.0 gr Ground Black Pepper, 3.0 gr Smoked Paprika, 60.0 gr Tomato Paste

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Pour in the blended tomato mixture and bring it to a gentle boil over medium heat. Cook uncovered, stirring occasionally, until thickened and reduced by about one-third.

   Timer: 18 min (fixed)

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Stir in the vegetable stock, bay leaves, and salt, then return the sauce to a gentle boil over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 10.0 gr Salt, 500.0 ml Vegetable Stock

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Stir the drained rice into the sauce. Cover tightly, reduce to low heat, and cook until the rice is tender and the liquid is absorbed.

   Timer: 25 min (fixed)

   Cookware: Large heavy pot with lid, wooden spoon

8. Step 8

   Remove the pot from the heat and leave it covered to rest. Discard the bay leaves, fluff the rice gently, and serve hot.

   Timer: 10 min (fixed)

   Cookware: Large heavy pot with lid, wooden spoon