Classic Nigerian Jollof Rice

Instructions

1. 1

   Rinse the 2 cups of long grain parboiled rice thoroughly in cold water until the water runs clear. Set aside.

2. 2

   Blend the 1 cup diced tomatoes, 1 red bell pepper, and half of the medium onion until smooth.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the remaining half of the onion (sliced) and sauté until translucent.

4. 4

   Add the blended tomato, bell pepper, and onion mixture to the pot. Cook for 10 minutes, stirring occasionally, until the mixture reduces and the oil begins to separate.

5. 5

   Stir in 1 cup of tomato puree, 1 teaspoon of thyme, 1 teaspoon of curry powder, and 1 teaspoon of cayenne pepper. Cook for another 5 minutes.

6. 6

   Pour in 2 cups of low-sodium chicken broth and add 1 teaspoon of salt. Mix well and bring to a gentle boil.

7. 7

   Add the rinsed rice to the pot. Stir to combine, ensuring the rice is evenly distributed in the sauce.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes. Check occasionally and add a splash of water or broth if the rice looks too dry.

9. 9

   Once the rice is cooked and the liquid is absorbed, fluff the rice with a fork. Taste and adjust seasoning if needed.

10. 10

    Serve hot and enjoy your Classic Nigerian Jollof Rice!