Nut-Free West African Jollof Rice

Savor the vibrant flavors of Nut-Free West African Jollof Rice, a delightful twist on the beloved African classic that's perfect for those with nut allergies! This one-pot dish features aromatic long-grain parboiled rice simmered in a rich, spiced tomato and red pepper sauce infused with curry, thyme, and paprika. Fresh carrots, green beans, and optional spring onions add bursts of color and texture, making it a wholesome and visually stunning meal. With its blend of bold spices, hearty ingredients, and nut-free assurance, this recipe serves as a crowd-pleasing option for weeknight dinners or festive gatherings. Ready in just under an hour, Nut-Free West African Jollof Rice is your go-to for authentic flavor made simple!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups long-grain parboiled rice
• 2 red bell peppers
• 4 Roma tomatoes
• 2 medium onion
• 3 garlic cloves
• 1 scotch bonnet pepper
• 3 tablespoons tomato paste
• 0.33 cup vegetable oil
• 3.5 cups chicken or vegetable stock
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon curry powder
• 1 teaspoon thyme (dried)
• 1 teaspoon paprika
• 1 cup green beans
• 1 cup carrots (diced)
• 2 spring onions (optional garnish)

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs clear. Set aside.

Step 2

Blend red bell peppers, Roma tomatoes, 1 onion, garlic cloves, and scotch bonnet pepper in a blender until smooth. Set aside the blended mixture.

Step 3

Finely chop the remaining onion.

Step 4

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 5

Stir in the tomato paste and cook for 3-5 minutes, stirring frequently, until it darkens in color and becomes fragrant.

Step 6

Pour in the blended pepper-tomato mixture and cook for 12-15 minutes, stirring occasionally, until the liquid reduces and the sauce thickens.

Step 7

Add the salt, black pepper, curry powder, thyme, and paprika to the sauce. Mix well to combine.

Step 8

Stir in the rinsed rice, making sure the rice is well coated in the sauce.

Step 9

Pour in the chicken or vegetable stock and add the bay leaves. Stir gently to ensure even distribution. Cover the pot with a tight-fitting lid.

Step 10

Reduce the heat to low and let the rice simmer for 20 minutes. Avoid opening the lid too often to prevent steam loss.

Step 11

After 20 minutes, add the diced carrots and green beans on top of the rice. Do not stir. Cover the pot again and cook for an additional 10 minutes.

Step 12

Remove the pot from the heat and allow the rice to rest, covered, for 5 minutes.

Step 13

Gently fluff the rice with a fork, mixing the vegetables throughout. Adjust seasoning to taste, if needed.

Step 14

Serve warm, garnished with chopped spring onions if desired.

Nutrition Facts

Serving size	2591.8 grams (2591.8g)

Amount per serving	% Daily Value*
Calories	1608

Total Fat 75.70g	97%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 44.50g
Cholesterol 0mg	0%
Sodium 6464mg	281%
Total Carbohydrate 213.30g	78%
Dietary Fiber 32.30g	115%
Total Sugars 54.00g
Protein 34.10g	68%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 16mg	89%
Potassium 3729mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 8.2%

Carbs: 51.1%