Vegan Jollof Rice

5 from 2 reviews

This dish is great served with your favorite protein or a side of fried plantains! If you want more vegetables to the dish, consider adding a diced carrot and a diced bell pepper the same time when you add the crushed tomatoes and broth. In this recipe, I’m using Thai chilis. You can also substitute it with another type of chili or a pinch of red pepper flakes. 



  1. In a large pan, heat the olive oil over medium-high heat. Add the onions and cook them for 4 to 5 minutes, until they start to turn translucent, stirring frequently. Mix in the garlic, ginger and chilis and cook for 30 seconds, until the spices turn fragrant. Add the salt and basmati rice and stir. Continue toasting the rice for 2 minutes.
  2. Add the paprika, thyme, crushed tomatoes and broth and stir until well combined. Cover the pan with a lid and reduce the heat to low. Let the rice simmer for 15 to 18 minutes, until all the liquids are absorbed.
  3. Remove the pan from heat and let the rice sit for 8 to 10 minutes. The rice will finish cooking as it rests. Fluff up the rice with a fork and sprinkle with chopped parsley to serve.


NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 290, Total Fat 7.6g, Saturated Fat: 1.1g, Sodium: 783mg, Cholesterol: 0mg, Total Carbohydrate: 51g, Dietary Fiber: 4g, Sugar: 7.4g, Protein 6g