Jollof Rice

Instructions

1. 1

   Rinse the rice in cold water and drain to remove excess starch.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent.

3. 3

   Stir in the blended red bell pepper, tomato paste, and blended tomatoes. Cook for about 10 minutes, stirring frequently, until the mixture thickens and the oil begins to separate from the sauce.

4. 4

   Add the curry powder, thyme, bay leaves, and salt to the pot. Stir well to combine the spices with the tomato mixture.

5. 5

   Pour in the chicken or vegetable broth and water, and bring the sauce to a boil.

6. 6

   Add the rinsed rice to the pot. Stir well to ensure the rice is evenly coated with the sauce.

7. 7

   Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally and stir to prevent the rice from sticking to the bottom of the pot.

8. 8

   About 10 minutes before the rice is done, add the frozen peas and carrots. Stir gently to mix them into the rice.

9. 9

   Once the rice is fully cooked and the vegetables are tender, remove the pot from the heat. Let it sit covered for about 5 minutes to allow the flavors to meld.

10. 10

    Remove the bay leaves, fluff the rice with a fork, and serve the Jollof Rice hot.