Nigerian Jollof Rice

Instructions

1. Prepare the tomato base
   In a blender, combine the chopped tomatoes, red bell peppers, the roughly chopped onion, and scotch bonnet peppers. Blend until smooth to form a sauce. This will be the base of your jollof rice.
2. Start the sauce
   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the tomato paste and stir continuously for 2-3 minutes until it darkens slightly.
3. Cook the sauce
   Pour in the blended tomato mixture and bring to a boil. Reduce heat and simmer uncovered for about 20-25 minutes, stirring occasionally until the sauce thickens and the raw tomato smell disappears. The oil should begin to float to the top of the sauce.
4. Season the sauce
   Add the curry powder, thyme, bay leaves, chicken bouillon powder, garlic powder, salt, and black pepper. Stir well to combine and let it simmer for another 5 minutes for the flavors to meld together.
5. Add the rice
   Add the washed rice to the pot and stir until it's well coated with the sauce. Pour in the chicken stock and stir gently. The liquid should be about 1 inch above the rice; add more stock or water if needed.
6. Cook the rice
   Bring to a boil, then reduce heat to low. Cover the pot with aluminum foil or parchment paper first, then the pot lid to trap the steam. Cook on low heat for about 25-30 minutes, or until the rice is tender and has absorbed the liquid.
7. Final touches
   Once the rice is cooked, gently fluff with a fork, being careful not to overmix as Nigerian jollof rice should have some crispy, slightly burnt parts at the bottom (known as 'bottom pot'). Remove the bay leaves before serving.