Jollof Rice

INSTRUCTIONS

• 1
  First, thoroughly rinse the rice under running water until the water is clear. This removes excess starch and ensures the rice won't be sticky.
• 2
  Chop the tomatoes and peppers into small cubes. In a deep pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and let it turn golden. Add the chopped red pepper and minced garlic and sauté for another 2-3 minutes until the pepper softens.
• 3
  Next, add the tomato paste and mix well to combine with the onion and pepper. Then add the chopped tomatoes, canned crushed tomatoes, and spices. Season with salt and pepper. Also add fresh whole thyme and bay leaf. Continue cooking until the mixture reduces and thickens, which takes about 10-15 minutes.
• 4
  Add the rinsed rice to the sauce and mix well. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, cover with a lid, and let it simmer gently for about 15-20 minutes, or until the rice is soft and all the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom.
• 5
  About 3 minutes before the end of cooking, add the frozen peas and carrots. Stir and let them heat through.
• 6
  Finally, stir in the chopped coriander and chili pepper.