Vegan Jollof Rice with Black-Eyed Peas & Plantains

This vegan jollof layers a deeply concentrated tomato base with gently steamed long-grain rice, tender black-eyed peas, and separately roasted sweet plantains.

85 min

6 servings

Separate red jollof rice grains with black-eyed peas and browned roasted plantain pieces in a shallow bowl.

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

Equipment

Large wide heavy pot with tight lid · Aluminum foil · Rimmed sheet pan · Chef's knife · Wooden spoon · Fork

Concentrate first

Do not rush the uncovered tomato base: its thick, brick-red texture supplies the flavor that would otherwise be lost in a watery rice pot.

Keep grains separate

Use a fork and a light hand after the rest. The rice should separate into tender grains rather than being stirred into a paste.

Prep and roast

01. Heat the oven to 425 F and cut the plantains into thick diagonal pieces so they can brown before softening completely.

02. Toss plantains with oil and a pinch of salt; turn once during roasting and stop when their edges are caramelized and their centers tender.

Build the base

03. Soften most of the onion in oil, then add bell pepper, garlic, and ginger only until fragrant so the aromatics stay sweet.

04. Cook tomatoes, paste, thyme, bay, chile, salt, and pepper uncovered until brick red and thick; a spoon should briefly expose the pot bottom.

Steam the rice

05. Turn rinsed rice through the tomato base until it is evenly glossy, then add warm vegetable broth and bring it only to a gentle simmer.

06. Seal the pot with foil and its lid, then cook on low without stirring. Quiet steam is the goal; reduce heat immediately if the bottom smells toasted.

Finish with care

07. If a grain is firm and the pot is dry, sprinkle in just 1/4 cup hot water, reseal, and steam briefly instead of stirring or flooding the rice.

08. Fold in black-eyed peas and the reserved onion, then rest covered off heat so the residual steam warms the peas without breaking the grains.

09. Fluff the rested rice with a fork, adjust the salt if needed, scatter scallions, and serve with the warm roasted plantains.