Vegetarian Garden Jollof

Ingredients

• 3 cups Long-grain parboiled rice
• 0.25 cup Vegetable oil
• 2 medium Red onions, finely chopped
• 6 ounces Tomato paste
• 2 cups Blended tomato and bell pepper mix
• 4 cups Vegetable stock
• 1 cup Diced carrots
• 1 cup Fresh green beans, chopped
• 0.5 cup Frozen green peas
• 1 tablespoon Curry powder
• 1 teaspoon Dried thyme
• 3 pieces Bay leaves

Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.

2. 2

   Heat the vegetable oil in a large pot over medium heat and sauté the onions until translucent and soft.

3. 3

   Add the tomato paste and fry for 5 minutes, stirring constantly until it turns a deep red and loses its tartness.

4. 4

   Pour in the blended tomato and pepper mix, add curry powder, thyme, and bay leaves, then simmer for 10 minutes until reduced.

5. 5

   Stir in the vegetable stock and bring the entire mixture to a rolling boil.

6. 6

   Add the rinsed rice, carrots, and green beans, stirring well to ensure the rice is submerged in the liquid.

7. 7

   Cover the pot tightly with foil and a lid, reducing the heat to low, and steam for 25-30 minutes.

8. 8

   Stir in the green peas during the last 5 minutes of cooking, then fluff the rice with a fork before serving.