Classic Nigerian Jollof Rice

Ingredients

• Long-grain parboiled rice3 cups
• Tomatoes4 large
• Red bell peppers2 large
• Onions2 medium
• Scotch bonnet pepper1-2 (to taste)
• Vegetable oil1/2 cup
• Tomato paste3 tbsp
• Chicken or beef broth3 cups
• Thyme1 tsp
• Curry powder1 tsp
• Bay leaves2
• Saltto taste
• Black pepperto taste
• Butter (optional)2 tbsp

Steps

1. 1

   Rinse the rice thoroughly until the water runs clear. Set aside.

2. 2

   Blend the tomatoes, red bell peppers, 1 onion, and scotch bonnet pepper until smooth. Strain to remove excess liquid if desired, or use as is for a richer flavor.

3. 3

   Finely chop the remaining 1 onion. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent.

4. 4

   Add the tomato paste and fry for 2-3 minutes, stirring constantly, until it darkens slightly. This deepens the flavor.

5. 5

   Pour in the blended pepper mixture. Add thyme, curry powder, and bay leaves. Cook, stirring occasionally, for about 15-20 minutes, until the sauce has thickened and the oil starts to separate.

6. 6

   Add the rinsed rice to the pot and stir well to coat every grain with the sauce. Cook for 2-3 minutes, stirring.

7. 7

   Pour in the chicken or beef broth. Add salt and black pepper to taste. Stir everything together. The liquid should just cover the rice.

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover tightly with a lid (you can place foil or parchment paper under the lid to create a better seal).

9. 9

   Simmer for 30-40 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid stirring too much, as this can make the rice mushy. If the rice is still hard and the liquid is gone, add a little more broth or water and continue cooking.

10. 10

    Once cooked, stir in the butter (if using). Fluff the rice with a fork. Let it rest for 5-10 minutes before serving.