EASY VEGAN JOLLOF RICE

By: Dawn Hilton Williams-The Vegucator

INGREDIENTS

• 2 cups long grain rice (preferably brown), rinsed
• 2 ¼ cups veggie broth (low-sodium preferred)
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced (or 1 teaspoon garlic powder)
• ¾ teaspoon mild curry powder
• 2 bay leaves
• 11/2 teaspoon dried thyme
• ¾ teaspoon paprika
• ¼ teaspoon black pepper
• 1-15 oz can crushed tomatoes
• ¼ cup tomato paste
• 1 tablespoon coconut oil
• ¼ teaspoon salt (or to taste)

METHOD

1. In a deep pot, add the coconut oil and turn the heat to medium
2. When the oil is warm (about one minute), add the chopped onion and bell pepper and cook stirring regularly stir for about 4 minutes or until they’re fragrant and begin to soften
3. Add garlic, curry powder, thyme, paprika and tomato paste, stirring about 5 minutes
4. Add the tomato sauce, bay leaves and cook 5 minutes, stirring regularly, then add the rinsed rice and veggie broth and stir to evenly combine
5. Turn the heat to low, cover and let cook for 25 minutes
6. Turn off the heat, let it sit (covered) for 5 more minutes, remove bay leaves, fluff with fork and enjoy!