Target: 6 × 4 inches · landscape

Vegan Jollof Rice with Black-Eyed Peas & Plantains

85 min · 6 servings

Ingredients

□ 3 ripe plantains, peeled and cut into 1-inch diagonal pieces

□ 5 tbsp neutral oil, divided

□ 1 large yellow onion, finely diced, divided

□ 1 red bell pepper, chopped

□ 4 garlic cloves, minced

□ 1 tbsp grated fresh ginger

□ 1 (28 oz) can crushed tomatoes

□ 2 tbsp tomato paste

□ 1 tsp dried thyme

□ 2 bay leaves

□ 1/4 tsp cayenne pepper

□ 2 tsp kosher salt, divided

□ 3 cups long-grain parboiled rice, rinsed until the water runs mostly clear

□ 4 cups low-sodium vegetable broth, warmed

□ 2 (15 oz) cans black-eyed peas, drained and rinsed

□ 2 scallions, thinly sliced, and freshly ground black pepper

1. Heat oven to 425 F. Oil and roast plantains 20 to 25 minutes, turning once, until browned at the edges.

2. Soften onion, then cook bell pepper, garlic, and ginger. Simmer tomatoes, paste, thyme, bay, chile, salt, and pepper until brick red and thick.

3. Coat rice in the sauce, add warm broth, then seal with foil and lid. Steam over low heat 25 minutes without stirring.

4. For firm, dry rice add 1/4 cup hot water and steam 5 to 8 minutes. Fold in peas, rest 10 minutes, fluff, and serve with plantains.

Cook’s note: A tight foil-and-lid seal traps gentle steam; do not stir the rice while it cooks.