Nigerian Vegetable Rice
A weeknight-friendly seafood built around long-grain white rice, dried fish (dryfish) and spinach or ugu leaves, chopped — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the stockfish and dried fish in hot water for about 30 minutes until softened, then drain, flake into small pieces and pick out any bones.
- Rinse the rice in several changes of cold water until it runs clear, then parboil it in salted water for about 5 minutes, drain and set aside.
- Heat the vegetable oil in a large pot over medium heat, add the chopped onion and minced red pepper and fry for 3 to 4 minutes until fragrant and softened.
- Stir in the chopped tomatoes, ground crayfish, stock cubes and the flaked stockfish and dried fish, then cook for 8 to 10 minutes until the tomatoes break down into a thick base.
- Add the parboiled rice along with just enough water to barely cover it, stir gently, then cover and simmer over low heat for about 15 minutes until the rice is tender and the liquid is absorbed.
- Fold in the chopped spinach, cover again and steam for a final 3 to 4 minutes until the greens are just wilted, then taste, adjust the salt and fluff before serving.
You'll use: Frying pan / skillet · Large pot · Saucepan · Steamer
Tips & common questions
How long does Nigerian Vegetable Rice take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Vegetable Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cooked rice with vegetable sauce.jpg by Meritkosy, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.