Jollof Rice

This version of a tomato-based West African rice dish can be served as a main course or as a side dish with fish.

Makes 6-8 servings 425g can no-salt-added diced tomatoes Water 2 cups uncooked brown basmati rice 2 tbs extra-virgin olive oil 2 cups chopped yellow onion 2 or 3 cloves garlic, minced About 1 cup chopped carrots About 2 cups chopped green cabbage 2 tbs tomato paste, preferably double-concentrated 1¾ cups home-made or canned no-salt-added black-eyed peas, drained and rinsed 1 tsp ground turmeric 1 tsp fresh thyme leaves ½ tsp crushed red pepper flakes Chopped flat-leaf parsley, for garnish (optional) Sea salt or kosher salt, for garnish (optional)

Drain the tomatoes and reserve them, straining the juices into a 4-cup measuring cup.

Add water as needed to total 4 cups, then transfer the liquid to a large saucepan.

Add the rice and bring to a boil over high heat, stir and reduce the heat to medium-low.

Cook uncovered for 30 to 35 minutes, until the rice is tender and has absorbed the liquid.

Meanwhile, heat the oil in a large skillet over medium heat until the oil shimmers.

Add the onion and garlic, stir to coat, then cook for about 5 minutes until softened.

Stir in the carrots and cabbage, tomato paste, drained tomatoes, black-eyedpeas, turmeric, thyme and crushed red pepper flakes.

Cover and reduce the heat to mediumlow; cook for 4 minutes, until the mixture is thoroughly warmed through and the vegetables achieve the desired consistency.

To serve, divide the rice among individual plates or transfer to a serving bowl. Spoon the vegetable mixture on top. Garnish with the parsley and salt, if desired. – The Washington Post