Jollof Rice

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
3. Add the red bell peppers, garlic, and ginger to the pot. Cook for another 3 minutes, stirring frequently.
4. Stir in the crushed tomatoes, tomato paste, thyme, curry powder, smoked paprika, and bay leaf. Cook for 10 minutes, allowing the sauce to thicken and the flavors to meld.
5. Add the chicken stock and bring the mixture to a boil. Stir in the rinsed rice, ensuring it's evenly distributed.
6. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes.
7. After 20 minutes, stir the rice gently and add the frozen mixed vegetables. Continue to cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
9. Season with salt and pepper to taste before serving.