Coconut Jollof Rice

Instructions

1. Prepare the tomato base
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
2. Create the sauce
   Add the blended tomatoes and red bell peppers to the pot. Stir in the tomato paste, curry powder, dried thyme, white pepper, and bay leaves. Allow the mixture to simmer for about 15 minutes, stirring occasionally, until the sauce has reduced and the raw tomato flavor has cooked out.
3. Add the coconut flavor
   Pour in the coconut milk and stir well to combine with the tomato sauce. Add the Scotch bonnet pepper if using. Let the mixture simmer for another 5 minutes to allow the flavors to meld together.
4. Cook the rice
   Add the rinsed rice to the pot and stir to coat each grain with the sauce. Pour in the vegetable or chicken stock, stir gently, and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 25 minutes or until the rice is tender and has absorbed most of the liquid.
5. Steam the rice
   Once most of the liquid has been absorbed, place a piece of aluminum foil or parchment paper directly on top of the rice, then replace the lid. Reduce the heat to the lowest setting and let the rice steam for an additional 5-10 minutes.
6. Fluff and serve
   Remove the pot from the heat. Take out the bay leaves, then fluff the rice gently with a fork to separate the grains. Let it rest, covered, for about 5 minutes before serving.