Mixed Veggies Jollof Rice

Ingredients

• 1,110 g (6 cups)basmati rice, washed well and drained
• 255 g (9 oz)tomato paste
• 1 largeonion, chopped
• ½ largegreen pepper, chopped
• 1 largered bell pepper, chopped
• 1habanero pepper, chopped
• 150 g (1 cup)frozen green peas, thawed
• 300 g (2 cups)mixed vegetables, thawed
• 240 ml (1 cup)cooking oil
• To tastesalt or bouillon
• 1 tbspdried parsley flakes
• ½ tbsporegano
• 1 tspcurry powder
• ½ tbspItalian seasoning
• 1 tbspcrushed garlic
• 1 finger, grated, or 1 tbspginger or ginger powder (optional)
• 1.9 litres (8 cups)liquid, such as chicken stock or a mixture of chicken stock and hot water
• 1bay leaf

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F; gas mark 4).

2. 2

   Sauté aromatics

   Heat the cooking oil and sauté the onion and crushed garlic until fragrant.

3. 3

   Cook the tomato paste

   Add the tomato paste and stir in all the listed spices and herbs. Keep stirring for about a minute, until the paste looks dry but is not burnt.

4. 4

   Add the peppers

   Turn off the heat and add the chopped green pepper.

5. 5

   Add half the liquid

   Pour in half of the chicken stock, or half of the stock-and-water mixture.

6. 6

   Combine rice and sauce

   Transfer the drained rice to a roasting pan or disposable aluminium steam pan, then mix in the sauce.

7. 7

   Add remaining stock

   Pour in the remaining chicken stock and stir.

8. 8

   Check seasoning

   Taste the mixture and adjust the seasoning as needed.

9. 9

   Add the vegetables

   Stir in the green peas and mixed vegetables, then cover the pan tightly with aluminium foil.

10. 10

    Bake until tender

    Bake for 50 minutes to 1 hour, until the liquid has been absorbed and the rice is cooked but not mushy.

11. 11

    Rest the rice

    Leave the covered pan in the oven for about 2 minutes.

12. 12

    Fluff and serve

    Take the pan out of the oven, fluff the rice and serve immediately.

What is mixed veggies jollof rice?

Jollof rice is a popular West African one-pot rice dish, with regional versions across the region, including Nigeria. Tomato and pepper form a familiar flavour base, while spices and stock season the rice as it cooks.

This version finishes in the oven and folds peas and mixed vegetables into a large batch. Baking the covered pan gives the rice time to absorb the seasoned liquid without constant stovetop stirring.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while cooking oil is the main source of fat. Peas and mixed vegetables add some protein and fibre, but the recipe's listed protein and carbohydrate values are both 0 g per serving. Balance a serving with a protein-rich accompaniment and fresh vegetables.

Build the tomato base

Tomato paste: cooking it briefly in the oil with the herbs and spices helps its flavour mingle with the aromatics. Stir continuously so the thick paste does not catch on the bottom of the pan.

Aromatics: onion and garlic start the sauce, while the chopped green pepper is added after the heat is turned off. The recipe also includes red pepper and habanero; add these with the other chopped vegetables when assembling the pan.

Get the liquid balance right

Stock: the recipe uses 8 cups of liquid, added in two portions. Measure it before you start and stir it through the rice and sauce so the grains are evenly moistened.

Rice: drain it well after washing, then distribute it through the sauce before covering the pan. A snug foil cover helps hold in steam while the rice bakes.

Watch the texture

Doneness: the stated baking time is 50 minutes to 1 hour. The rice should be tender and the liquid absorbed, but the grains should not turn mushy.

Resting: leave the pan in the oven for about 2 minutes after cooking, then fluff the rice before serving. If the centre is still firm, cover it again and continue baking until cooked.

Season in stages

Salt or bouillon: both are listed to taste, and the stock may already bring saltiness. Taste the mixture before baking and adjust with that in mind.

Heat: habanero gives the dish a noticeable chilli kick. For a milder result, use less of the chopped pepper while keeping the other seasonings as listed.

Make it a meal

The peas and mixed vegetables bring colour and variety to the rice, which can be served as a substantial side or as the base of a meal. For extra protein, pair it with beans, chicken or fish.

A fresh salad or simply dressed greens add a crisp contrast to the soft, warmly spiced rice. Serve soon after fluffing for the best texture.

Recipe notes & tips

• Drain the washed rice thoroughly so excess water does not upset the liquid balance.
• Keep stirring the tomato paste as it cooks to prevent it burning.
• Taste the seasoned liquid before covering the pan and adjust salt or bouillon then.
• Seal the roasting pan tightly with foil to retain steam.
• Use a pan large enough to hold the rice, sauce, liquid and vegetables without crowding.
• Fluff gently after baking to separate the grains without crushing them.

Variations

• Milder heat: use less habanero to reduce the chilli kick.
• Stock choice: use chicken stock or a mixture of stock and hot water as described in the recipe.
• Ginger option: use grated fresh ginger or ginger powder, or leave it out.
• More protein: serve with beans, chicken or fish alongside.
• Vegetable mix: use a different mixed-vegetable combination while keeping the listed amount.

Common mistakes to avoid

• Scorching the paste: stir continuously and stop cooking when it looks dry, not burnt.
• Adding unmeasured liquid: measure the full amount and divide it in half as directed.
• Loose foil: seal the pan tightly so steam stays inside during baking.
• Overcooking the rice: check within the 50-minute to 1-hour window and stop once it is tender and the liquid is absorbed.
• Skipping the taste check: adjust salt or bouillon before baking, accounting for the seasoning in the stock.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions