Nigerian Jollof-Inspired Color Rice

Instructions

1. 1

   Rinse the parboiled rice thoroughly under cold water and set aside.

2. 2

   Heat the canola oil in a large pot over medium heat.

3. 3

   Add the tomato puree to the pot and cook for 3-4 minutes, stirring occasionally, until it thickens and the oil begins to separate.

4. 4

   Stir in the paprika, salt, and ground black pepper, and cook for another minute.

5. 5

   Add the rinsed rice to the pot and stir well to coat the grains with the tomato mixture.

6. 6

   Pour in 3 cups of water, stir, and bring to a boil.

7. 7

   Reduce the heat to low, cover the pot, and let the rice simmer for 10 minutes.

8. 8

   Add the diced carrots, sweet corn kernels, chopped green beans, and chopped green bell pepper to the pot. Stir gently to combine.

9. 9

   Cover and continue to cook on low heat for another 10-15 minutes, or until the rice is tender and the vegetables are cooked but still vibrant.

10. 10

    Fluff the rice with a fork, adjust seasoning if needed, and serve hot.