Jollof Rice

Ingredients

• 2 cups of long-grain parboiled rice
• 1 can (14 oz) of tomato purée
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1-2 Scotch bonnet peppers, chopped (adjust to taste)
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 teaspoon of smoked paprika
• 1 chicken or vegetable bouillon cube
• 4 cups of chicken or vegetable broth
• 1/2 cup of vegetable oil
• Salt and pepper to taste
• Optional: cooked chicken, beef, or shrimp

Directions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they are soft and translucent.
2. Stir in the chopped bell peppers, Scotch bonnet peppers, and minced garlic. Cook for about 5 minutes until the peppers soften.
3. Add the tomato purée to the pot and stir well. Let it cook for about 10 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
4. Add the thyme, curry powder, smoked paprika, and the bouillon cube. Stir to combine and let it cook for another 2-3 minutes.
5. Rinse the rice until the water runs clear, then add it to the pot. Stir well to coat the rice with the tomato mixture. Pour in the broth, and season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
7. If using meat, add the cooked meat or shrimp towards the end of the cooking time, and let it heat through.
8. Once the rice is cooked, fluff it with a fork and let it rest for a few minutes before serving. Enjoy your Jollof Rice with a side of fried plantains or a salad.