Authentic Nigerian Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 4 large Roma tomatoes, chopped
• 2 red bell peppers, chopped
• 1 large red onion, chopped
• 1-2 Scotch bonnet peppers (adjust for spice level)
• 1/2 cup vegetable oil
• 1/4 cup tomato paste
• 2 teaspoons dried thyme
• 1 tablespoon curry powder
• 2 bay leaves
• 2 cups chicken broth
• Salt and bouillon cubes to taste

Instructions

1. 1

   Blend the tomatoes, red bell peppers, half of the onion, and Scotch bonnet peppers in a blender until smooth.

2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Dice the remaining half of the onion and fry until translucent.

3. 3

   Stir in the tomato paste and fry for about 3-5 minutes to remove the tartness.

4. 4

   Pour in the blended pepper mixture and cook for 15-20 minutes until the sauce thickens and the oil begins to float to the top.

5. 5

   Add the thyme, curry powder, bay leaves, chicken broth, salt, and bouillon cubes. Bring the mixture to a rolling boil.

6. 6

   Wash the rice thoroughly until the water runs clear, then stir it into the boiling sauce. Ensure the liquid is just slightly above the rice.

7. 7

   Cover the pot tightly with foil and a lid to trap the steam. Reduce the heat to the lowest setting and let it cook for 30-40 minutes.

8. 8

   Once the rice is tender and the liquid is absorbed, turn off the heat. Let it sit for 10 minutes before fluffing with a fork. Serve hot.