Springtime Jollof-Style Red Rice with Asparagus and Peas

1. Drain the Soaked Rice

Begin by draining the soaked brown basmati rice thoroughly. This helps to ensure it cooks evenly and absorbs the delicious flavors you'll be creating.

2. Sauté Onions and Bell Pepper

In a medium saucepan, warm the peanut oil over medium heat. Add the finely diced yellow onion and green bell pepper, and sauté them for about 10 to 15 minutes. Caramelizing the onions and peppers not only enhances their sweetness but also adds depth to the overall flavor of the dish. You'll know they're ready when the onions turn a beautiful golden brown.

3. Add Habanero and Garlic

Next, add the finely diced habanero chile and minced garlic to the saucepan. Cook these for about 3 to 5 minutes, until they soften and release their fragrant aromas.

4. Toast the Spices

Stir in the paprika, chili powder, and kosher salt, allowing the spices to toast for about a minute. This step is crucial as it wakes up the spices, making them more aromatic and flavorful.

5. Add Tomato Paste and Liquid Aminos

Mix in the tomato paste and Bragg Liquid Aminos, stirring well to combine. Let this cook for about 3 minutes.

6. Add Diced Tomatoes and Vegetable Stock

Add the canned diced tomatoes with their juices and continue to stir until the sauce thickens, which should take about 5 to 7 minutes. Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently.

7. Cook the Vegetables

Add the sliced asparagus, shelled spring peas, and halved sugar snap peas to the simmering sauce. Let them cook for about a minute, just until they start to become tender. Using a spider or skimmer, remove the vegetables from the saucepan and set them aside in a bowl. Drizzle them with a teaspoon of Pili Pili Oil and sprinkle with a bit of kosher salt for seasoning.

8. Cook the Rice

Add the drained rice to the saucepan. Cover it and cook over low heat for about 45 minutes. Once the time is up, remove the saucepan from the heat but keep it covered, allowing the rice to steam for an additional 15 minutes.

9. Finish and Serve

Finally, fluff the rice with a fork and transfer it to a serving bowl. Squeeze the juice of a large lemon over the rice, and top it with the seasoned vegetables. Serve immediately and enjoy a vibrant, flavorful meal that's sure to bring a touch of spring to your table.