Nigerian Jollof Rice

Roughly chop the tomatoes, bell peppers, Scotch bonnet peppers, and onion. Place them in a blender and blend until smooth. Set aside.

In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add the blended tomato mixture and the tomato paste. Cook, stirring occasionally, until the tomato mixture reduces and thickens, and the oil starts to separate from the tomato base (around 20-30 minutes).

Rinse the rice thoroughly under cold water until the water runs clear. Place the rice in a pot of boiling water and cook for around 5-7 minutes. Drain and set aside.

In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add the sliced onions and cook until translucent. Add the minced garlic, thyme, curry powder, bay leaves, and smoked paprika. Cook for around 1-2 minutes until fragrant.

Add the prepared tomato base to the pot and stir well.

Add the parboiled rice to the pot, stirring well to ensure the rice is fully coated with the tomato base. Pour in the chicken stock, add the bouillon powder, and stir. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for around 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Avoid opening the lid too often to keep steam from escaping.

If using mixed vegetables, add them at this point of cooking. Stir gently to combine.

Once the rice is cooked, remove from heat and let it sit covered for an additional 5-10 minutes. Fluff the rice with a fork, remove the bay leaves, and garnish with sliced green onions. Serve hot, ideally with fried plantains, grilled chicken, or any preferred protein.