JOLLOF RICE RECIPE

Ingredients:
- 2 cups of long-grain parboiled rice
- 1 can (400g) of chopped tomatoes
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 bell pepper, finely chopped
- 1-2 Scotch bonnet peppers (adjust to taste), finely chopped
- 1 teaspoon of thyme
- 1 teaspoon of curry powder
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 2 cups of chicken or vegetable broth
- 3 tablespoons of tomato paste
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or vegetables for added protein or variety

Instructions:
1. Rinse the rice in 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 cook until softened, about 3-4 minutes.
3. Add the minced garlic, chopped bell pepper, and Scotch bonnet peppers to the pot. Cook for another 2-3 minutes until fragrant.
4. Stir in the tomato paste, chopped tomatoes, thyme, curry powder, paprika, and dried thyme. Cook for about 5-7 minutes, stirring occasionally, until the tomato mixture thickens and darkens in color.
5. Add the rinsed rice to the pot and stir to coat it evenly with the tomato mixture.
6. Pour in the chicken or vegetable broth, season with salt and pepper to taste, and stir well.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and all the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
8. Once the rice is cooked, fluff it with a fork and serve hot.

Enjoy your delicious Jollof rice!