Jollof Rice (Serves 6-8)
This version of a tomato-based West African rice dish can be served as a main course or as a side dish with fish.

425g can no-salt-added diced tomatoes
2 cups uncooked brown basmati rice
2 tbs extra-virgin olive oil
2 cups chopped yellow onion
2 or 3 cloves garlic, minced
About 1 cup chopped carrots
About 2 cups chopped green cabbage
2 tbs tomato paste, preferably double-concentrated
1¾ cups home-made or canned no-salt-added black-eyed peas, drained and rinsed 
1 tsp ground turmeric
1 tsp fresh thyme leaves
½ tsp crushed red pepper flakes
Chopped flat-leaf parsley, for garnish (optional)
Sea salt or kosher salt, for garnish (optional)

Drain the tomatoes and reserve them, straining the juices into a 4-cup measuring cup.
Add water as needed to total 4 cups, then transfer the liquid to a large saucepan. 
Add the rice and bring to a boil over high heat, stir and reduce the heat to medium-low. 
Cook uncovered for 30 to 35 minutes, until the rice is tender and has absorbed the liquid.
Meanwhile, heat the oil in a large skillet over medium heat until the oil shimmers. 
Add the onion and garlic, stir to coat, then cook for about 5 minutes until softened.
Stir in the carrots and cabbage, tomato paste, drained tomatoes, black-eyed-peas, turmeric, thyme and crushed red pepper flakes. 
Cover and reduce the heat to medium-low; cook for 4 minutes, until the mixture is thoroughly warmed through and the vegetables achieve the desired consistency.
To serve, divide the rice among individual plates or transfer to a serving bowl. Spoon the vegetable mixture on top. Garnish with the parsley and salt, if desired. – The Washington Post