Jollof Rice

Instructions

1. Rinse the rice thoroughly under cold water until the water runs clear, then drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Stir in the blended tomatoes, tomato paste, blended red bell peppers, and scotch bonnet peppers. Cook for 10-15 minutes, stirring occasionally, until the sauce is thickened and the oil begins to separate.
4. Pour in the chicken stock and bring to a boil. Add the dried thyme, curry powder, bay leaves, salt, and black pepper. Stir to combine.
5. Add the rinsed and drained rice to the pot, stirring to ensure the rice is fully coated with the sauce.
6. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid frequently to keep the steam trapped.
7. If using, stir in the mixed vegetables during the last 5 minutes of cooking, allowing them to heat through.
8. Once cooked, remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.