This recipe for Jollof Rice with Mixed Vegetables is a rich and flavorful one-pot dish, commonly enjoyed in West African cuisine. The combination of blended onions, ginger, habanero pepper, and tomatoes creates a robust base for the rice, infusing it with layers of deep, savory flavors. Adding mixed vegetables elevates the dish with vibrant colors and textures, making it a hearty and wholesome meal. Here’s how it all comes together:
Ingredients:
- 2 ½ cup white rice (I used Basmati)
- 1 ½ cup vegetable or chicken stock
- 2-4 cubes of Maggie cubes (chicken or vegetable)
- 1 (12 oz) bag frozen mixed vegetables
- 2 large yellow onions
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1/3 cup vegetable oil (plus a few extra tablespoons for cooking)
- 1 1-inch fresh ginger
- 1 habanero pepper
- 2 tsp garlic powder
- Salt, to taste
- Pepper, to taste
Instructions

- Start by blending 1 ½ of your onions, vegetable oil, ginger, and habanero pepper until everything is a smooth paste. Transfer to a medium size bowl.

- Then blend your diced tomatoes until smooth and transfer to the bowl with onion paste. You can mix until well combined.

- Dice the remaining onion. Bring a pot to medium-high heat, add your remaining vegetable oil and sauté the onions for a few minutes, until it gets fragrant.

- Then add the blended tomato/onion mix and cook until it starts cooking.

- Add the rice and vegetable stock and cook on high, until it starts cooking.

- Bring the heat as low as possible and cover with a lid. Cook for a total of 20-25 minutes.
- After simmering for about 10 minutes, you can add the vegetables. Stir in well, until well combined and cover again, and cook for 15 more minutes.
- Remove from heat and serve while hot.
