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Nigerian Rice & Beans

Prep Time:

15 min

Cook Time:

30 min




Beginner Plus

About the Recipe


  • 2 cups parboiled rice

  • 1 red onion, diced

  • 1/3 cup red palm oil

  • 3-4 Roma tomatoes, dices

  • 1 scotch bonnet (or habanero), diced

  • 1 tbsp paprika

  • 2 tsp sea salt

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1.5 tbsp curry powder

  • 1 tsp black pepper

  • 3-4 Maggi cubes or 1-2 veggie bouillon cubes

  • 4 cups veggie stock

  • 3 cups black-eyed beans, precooked (or 2 cans)

  • 1 nori sheet, ground

  • 1/2 cup scent leaves, chopped (or basil)



  • Thoroughly wash rice until water runs clear

  • Dice red onion, tomatoes and scotch bonnet pepper and set aside

  • Grind 1 nori sheet. Set aside

  • Chop scent leaves and set aside.



  • In a Dutch oven, gently heat the red palm oil

  • Once warmed, add the red onion and sauté until fragrant

  • Add diced tomatoes and scotch bonnet pepper. Mix well.

  • Add all of the spices and mix well. Allow mixture to simmer for ~10-15 minutes over medium-high heat

  • Add veggie stock and beans to the pot. Mix well.

  • Add washed rice and ground nori to the pot. Mix well

  • Place lid on the Dutch oven and reduce heat to a simmer and let cook for ~30 minutes.

  • When the rice is almost done, add the scent leaves and mix well. Cover the pot and let it simmer for ~2 minutes.

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