Jollof Rice With Black-Eyed Peas

[nverland]

Jollof Rice With Black-Eyed Peas
Servings: 6 to 8 (makes 7 cups of vegetables and 5 1/2 cups of rice) Total time: 45 mins

Ingredients

One (14.5- or 15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted, with their juices
Water
2 cups uncooked brown basmati rice
2 tablespoons extra-virgin olive oil
2 cups (12 ounces) chopped yellow onion
2 or 3 garlic cloves, minced or finely grated
1 cup (6 ounces) chopped carrots
2 cups (9 ounces) chopped green cabbage
2 tablespoons tomato paste, preferably double-concentrated
1 3/4 cups homemade or canned no-salt-added black-eyed peas, drained and rinsed (from one 15-ounce can)
1 teaspoon ground turmeric
1 tablespoon fresh thyme leaves, plus more for optional garnish
1/2 teaspoon crushed red pepper flakes
Chopped fresh flat-leaf parsley, for serving (optional)
Fine salt, for serving (optional)

Steps

1. Drain the tomatoes in a fine-mesh strainer set over a large measuring cup. Add water as needed to total 4 cups, then transfer the liquid to a large saucepan. Add the rice, set the saucepan over high heat and bring to a boil. Reduce the heat to medium-low, stir and cook, uncovered, until the rice is tender and has absorbed the liquid, 30 to 35 minutes.

2. Meanwhile, heat the oil in a large skillet over medium heat until simmering. Add the onion and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrots and cabbage, tomato paste, drained tomatoes, black-eyed peas, turmeric, thyme and crushed red pepper flakes. Cover, reduce the heat to medium-low and cook until the mixture is thoroughly warmed through, about 4 minutes.

3. Divide the rice among individual plates or transfer to a serving bowl. Spoon the vegetable mixture on top. Sprinkle with parsley, more thyme and salt, if desired, and serve.