Classic Nigerian Jollof Rice

Instructions

1. 1

   Blend the tomatoes, red bell peppers, scotch bonnet peppers, and one onion until smooth, then boil the mixture in a pot until it thickens into a paste.

2. 2

   Wash the rice thoroughly in warm water several times to remove excess starch and drain well.

3. 3

   Heat the vegetable oil in a large pot and sauté the second sliced onion until translucent, then add the tomato paste and fry for 5 minutes.

4. 4

   Stir in the boiled pepper mixture and fry for another 10 minutes until the oil separates from the sauce.

5. 5

   Add the curry powder, thyme, bay leaves, bouillon cubes, and chicken stock; bring the mixture to a boil.

6. 6

   Stir in the washed rice, ensuring the liquid level is just slightly above the rice; cover tightly with foil and a lid.

7. 7

   Cook on low heat for 30 minutes until the rice is tender and has absorbed all the liquid.

8. 8

   Turn off the heat, stir the rice to fluff it, and let it sit for 5 minutes to develop the signature smoky flavor from the bottom of the pot.