Vegan Jollof Rice
2 tablespoons olive oil
1/2 large yellow onion, diced (about 1 1/3 cups diced onions)
3 large garlic cloves, minced
1 inch piece of ginger, minced (about 1 1/2 teaspoons)
3 to 4 Thai chili peppers, sliced
1 teaspoon salt
1 cup uncooked basmati rice
1/2 teaspoon paprika
1 teaspoon dried thyme
14-ounce (400g) can of crushed tomatoes
1 cup (250ml) vegetable broth or water
chopped parsley to serve
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.
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.
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.