Jollof Rice

Ingredients

Vegetable oil

1/4 cup

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tomatoes

4 medium, blended into a puree

Red bell pepper

1, blended with tomatoes

Scotch bonnet pepper

1, whole or chopped (depending on spice preference)

Chicken or vegetable broth

4 cups

Long-grain rice

2 cups, rinsed

Frozen mixed vegetables

1 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Paprika

1 teaspoon

Curry powder

1 teaspoon

Thyme

1 teaspoon, dried

Bay leaf

1

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the blended tomatoes, red bell pepper, Scotch bonnet pepper, minced garlic, and grated ginger. Cook for 10 minutes, stirring occasionally until the mixture thickens.
4. Add the bay leaf, thyme, curry powder, paprika, salt, and black pepper. Stir well to combine all the spices.
5. Pour in the chicken or vegetable broth and bring the mixture to a boil.
6. Add the rinsed rice, stirring to ensure each grain is coated with the sauce. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and tender.
7. In the final 5 minutes of cooking, stir in the frozen mixed vegetables, allowing them to heat through.
8. Once cooked, remove the pot from heat and let it sit, covered, for a few minutes to enhance the flavors.
9. Fluff the rice with a fork and garnish with chopped cilantro before serving.