Nigerian Jollof Rice
with Black Beans & Mini Peppers
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
When West African kitchens fill with the aromas of jollof rice, it often signals party time. The rice is stewed in tomato broth, onions and a range of warm spices. It’s studded with peas, peppers and nourishing black beans for a nicely rounded and deeply grounded vegetarian spread.
We will send you:
- 50g Diced onions
- 200g Mini sweet peppers
- 1 Lime
- 150g Green peas
- 540ml Black beans (canned)
- 30ml Tomato paste
- 160g White rice
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander, cinnamon, cloves, ginger, kosher salt)
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
7 g
Saturated Fat
1 g
Sodium
1290 mg
Total Carb
135 g
Sugars
10 g
Protein
29 g
Fibre
29 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions, tomato paste and ½ the spices. Sauté, 1 to 2 min., until fragrant and dark red.
- Add the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve and core the sweet peppers lengthwise; cut crosswise into 1-inch pieces.
- Drain and rinse the black beans.
- Halve the lime; juice ½ and quarter the remaining ½.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sweet peppers and sauté, 2 to 3 min., until beginning to soften.
- Add the black beans, peas, remaining spices, 1 tbsp water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until softened and combined.
- Add the lime juice; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables.
- Garnish with the lime wedges. Bon appétit!
