Jollof Rice

Instructions

1. Prepare the Sauce: Roughly chop the red bell pepper, onion, and Scotch bonnet peppers. Blend these ingredients with the canned diced tomatoes and tomato paste until smooth.
2. Sauté the Sauce: Heat vegetable oil in a large pot over medium heat. Pour in the blended Sauce and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the raw smell disappears.
3. Add Spices: Stir in the curry powder, dried thyme, bay leaf, salt, black pepper, and bouillon cube into the Sauce. Cook for another 5 minutes, allowing the spices to infuse into the Sauce.
4. Combine Rice and Stock: Add the rice to the pot with the Sauce. Stir to coat the rice evenly with the Sauce. Pour in the chicken stock, ensuring the rice is fully submerged.
5. Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the rice is cooked through and all the liquid has been absorbed.
6. Rest and Serve: Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes before fluffing with a fork. Serve hot.