Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 bay leaves
• 1 tsp curry powder
• 1 tsp thyme
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 red bell pepper, chopped
• 3 cups chicken or vegetable stock
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 scotch bonnet or habanero pepper, whole (optional)

Instructions

1. Rinse rice in cold water until water runs clear, then drain and set aside.
2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté for 5 minutes until softened and translucent.
3. Add minced garlic and ginger, cook for 1 minute until fragrant.
4. Add bay leaves, curry powder, thyme, smoked paprika, and cayenne pepper. Stir and cook for 30 seconds until spices are aromatic.
5. Add diced tomatoes, tomato paste, and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until mixture reduces and becomes paste-like.
6. Add the drained rice to the pot and stir well to coat each grain with the tomato mixture. Cook for 2-3 minutes, stirring constantly.
7. Pour in the stock gradually while stirring. Add salt, black pepper, and whole scotch bonnet pepper if using. Bring to a boil.
8. Once boiling, reduce heat to low, cover tightly, and simmer for 20-25 minutes without lifting the lid.
9. After cooking time, turn off heat and let stand covered for 10 minutes to steam.
10. Remove bay leaves and whole pepper. Fluff rice gently with a fork and garnish with fresh parsley before serving.