Pierre Thiam’s Vegetarian Jollof Rice

In a large, heavy pot heat oil over medium-high heat. Add onions, bell peppers, carrots, tomatoes, tomato paste, and water.

Reduce the heat to low and slowly cook, stirring frequently with a wooden spoon to prevent scorching, about 15 minutes or until the oil starts to separate from the liquid and rises to the surface.

Add the stock and bay leaf and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for another 10 minutes, until well combined.

Meanwhile, thoroughly wash the rice under running water until the water runs clear. Drain well.

Add the rice to the vegetables and stir with a wooden spoon. Season again with salt and pepper and your Jolly jollof spice mix.

Bring the pot to a boil, then reduce to a simmer. Cover the pot with a tightly fitting lid and cook undisturbed for an additional 20 minutes or until the rice is fully cooked and tender. 

Add the peas and gently fold the rice to fluff it. Remove the bay leaf and serve hot.