Classic Nigerian Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 4 large plum tomatoes
• 2 red bell peppers
• 1 scotch bonnet pepper
• 2 medium red onions
• 1/2 cup vegetable oil
• 3 tbsp tomato paste
• 2 tsp thyme
• 2 tsp curry powder
• 2 bay leaves
• 3 cups chicken broth
• Salt and bouillon to taste

Instructions

1. 1

   Blend the tomatoes, red bell peppers, scotch bonnet pepper, and one onion until smooth.

2. 2

   In a large pot, heat the vegetable oil and fry the remaining chopped onion until golden.

3. 3

   Stir in the tomato paste and fry for 3-5 minutes to remove the sour taste.

4. 4

   Pour in the blended tomato mixture and cook until the sauce reduces and the oil floats to the top (about 15-20 minutes).

5. 5

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

6. 6

   Wash the rice thoroughly until the water runs clear, then stir it into the boiling sauce.

7. 7

   Cover the pot tightly with foil and a lid to trap the steam. Reduce heat to low.

8. 8

   Cook for 30-40 minutes without stirring, until the rice is tender and has absorbed all the liquid.

9. 9

   Fluff with a fork and serve hot with fried plantains or grilled chicken.