4. Add the rice.
Add rice and tomato paste, stirring well to coat the rice with the tomato paste and making sure all the ingredients get mixed in. Add the vegetable broth, cover, and bring to a boil. Once boiling, reduce to a simmer over medium-low, cover, and cook for 15 minutes, stirring every few minutes so that the rice doesn’t stick to the bottom of the pan.
5. Add additional veggies and continue cooking.
Add zucchini and green beans, cover again, and cook until rice is tender, another 30-45 minutes. Continue stirring every few minutes to make sure rice doesn’t stick and adjust heat as necessary. Add salt and ginger (or other spices) when rice is almost tender.
6. Finishing cooking the rice and serve!
Jollof rice appear to range in texture and dryness from country to country in Africa; this recipe lets you adjust to your family’s taste. If you like “soupier” rice, you can always add a little extra broth or water during the cooking process. Likewise, you can remove the cover and let any liquid cook off for a version that is more dry. There are even recipes that recommend baking the rice at the end of cooking for a fluffier texture.
Once the rice is cooked to your liking, serve immediately, perhaps alongside some Peanut Butter Stew, or turn off the heat and let the jollof rice settle and firm up for 10-15 minutes. Top with pieces of tempeh and enjoy!