Jollof Rice

Instructions

• 1
  First, thoroughly rinse the rice under running water until the water runs clear. This removes excess starch and ensures the rice won't be sticky.
• 2
  Cut the tomatoes and bell peppers into smaller cubes. In a deep pan or pot, heat the oil over medium heat. Add the chopped red onion and sauté until translucent. Add the bell peppers and crushed garlic, then sauté for another 2-3 minutes until the peppers soften.
• 3
  Add the tomato paste and mix well with the onion base. Then add the fresh diced tomatoes, canned tomatoes, and spices (smoked paprika, cayenne pepper, salt, pepper). Add the fresh thyme sprigs and bay leaf. Cook the sauce for 10-15 minutes until it thickens.
• 4
  Pour the rinsed rice into the sauce and mix thoroughly. Pour in the chicken broth and bring to a boil. Then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and has absorbed all the liquid. Stir occasionally to prevent sticking.
• 5
  About 3 minutes before the end of cooking, add the frozen peas and carrots. Mix them in and let them heat through.
• 6
  Finally, remove the thyme sprigs and bay leaf, then stir in the chopped coriander and sliced chili. Serve warm.