JOLLOF RICE

Ingredients

Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Servings: 8
Yield: 8 servings

Popular and spicy West African Chik’n and rice dish.

  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 (14.5 ounce) cans stewed tomatoes
  • ½ (6 ounce) can tomato paste
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon red pepper flakes
  • 1 tablespoon Vegan Worcestershire sauce “Annie’s” or “Edward & Sons”
  • 1 teaspoon chopped fresh rosemary
  • 2 cups water
  • 20 oz of “Morningstar” Chik’n strips or “Quorn” Chik’n cutlets sliced 1/8 inch thick
  • 1 cup uncooked white rice
  • 1 cup diced carrots
  • ½ pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
  • ¼ teaspoon ground nutmeg

Directions

Step 1
Pour oil into large saucepan. Cook onion and Chik’n in oil over medium-low heat until brown.

Step 2
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water and simmer for 30 minutes.

Step 3
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the rice is cooked, 25 to 30 minutes.

Enjoy Your Rice!