A Nigerian vegetarian dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 1 h

Organic sourcing

Tomatoes and red bell peppers are on the EWG Dirty Dozen — prioritize sourcing these organic. Onions are less of a concern, as they typically have lower pesticide residue.

Ingredients

• 2 cups long-grain parboiled rice
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 2 red bell peppers, chopped
• 3 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp ground thyme
• 1 tsp ground ginger
• 1 tsp curry powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp tomato paste
• 3 cups vegetable stock (ideally homemade)
• 1 bay leaf
• to taste salt

Method

1. Rinse the rice under cold water until the water runs clear and set aside.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the chopped onion and sauté until soft and translucent.
4. Blend the red bell peppers, tomatoes, and garlic until smooth.
5. Pour the blended mixture into the pot with onions and cook for 10 minutes, stirring often.
6. Add ground thyme, ginger, curry powder, black pepper, and cayenne pepper to the pot.
7. Stir in the tomato paste and cook for another 5 minutes to develop flavors.
8. Add the vegetable stock, bay leaf, and salt to taste.
9. Bring the mixture to a boil, then add the rinsed rice.
10. Reduce the heat to low, cover the pot, and simmer until the rice absorbs the liquid, about 25 minutes.
11. Remove from heat, fluff the rice with a fork, and let it rest covered for another 5 minutes before serving.

Notes

• Substitute red peppers with a mix of fresh and scotch bonnet if you prefer more heat.
• Serve with fried plantains for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nigerian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.