Jollof Rice

INGREDIENTS

• 2 cups of long-grain rice
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 large tomatoes, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons of tomato paste
• 2 teaspoons of curry powder
• 2 teaspoons of smoked paprika
• 1 teaspoon of thyme
• 1 teaspoon of ginger powder
• 1 teaspoon of dried parsley
• 1/2 teaspoon of cayenne pepper (optional)
• 3 tablespoons of vegetable oil
• 4 cups of chicken or vegetable broth
• Salt and pepper to taste

RECIPE

1. Rinse the rice with water and set it aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the onions and garlic to the pot and sauté for 3-4 minutes until softened.
4. Add the diced tomatoes, red and green bell peppers, tomato paste, and all the spices to the pot. Stir well and let it cook for another 5 minutes until the vegetables have softened.
5. Add the rice to the pot and stir well to coat it with the tomato and vegetable mixture.
6. Pour in the broth and stir well.
7. Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
8. Cook the rice for 20-25 minutes until the liquid has been absorbed and the rice is fully cooked. If the rice is still undercooked after the liquid has been absorbed, add a little more water or broth and continue cooking until it is fully cooked.
9. Once the rice is cooked, fluff it with a fork and serve hot.