Jollof Rice

Instructions

1. Prepare the sauce base
   Blend the chopped tomatoes, red bell peppers, and scotch bonnet pepper until smooth. In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Cook the tomato mixture
   Add the tomato paste to the pot and stir for 1-2 minutes until it darkens slightly. Pour in the blended tomato and pepper mixture. Cook on medium-high heat for 10-15 minutes, stirring occasionally, until the sauce reduces and the raw tomato smell disappears.
3. Add spices and seasonings
   Stir in the curry powder, dried thyme, bay leaves, bouillon powder, salt, and black pepper. Allow the spices to bloom in the sauce for 2 minutes, releasing their flavors into the mixture.
4. Add rice and stock
   Add the washed rice to the pot, stirring to coat every grain with the sauce. Pour in the chicken or vegetable stock. The liquid should be about 1 inch above the rice. If needed, add a little more water or stock. Bring to a boil, then reduce heat to low.
5. Cook the rice
   Cover the pot tightly with aluminum foil (to trap steam) and then place the lid on top. Cook on low heat for 25-30 minutes without opening the lid. After 25 minutes, check if the rice is cooked through and all liquid has been absorbed.
6. Steam and fluff
   If the rice is still firm, add a little more water (about 1/4 cup), cover again, and cook for an additional 5-10 minutes. Once done, remove from heat but keep covered for 5 minutes to allow the rice to steam further. Remove the bay leaves and fluff the rice gently with a fork before serving.