Jollof Rice

Prepare the Base

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onions and cook until they are soft and translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Tomatoes and Spices

Add the chopped tomatoes and tomato paste to the pot. Cook for about 5 minutes until the tomatoes are soft.

Stir in the paprika, ground thyme, curry powder, ground ginger, black pepper, salt, and bouillon powder (if using). Cook for another 2 minutes to blend the spices.

Add Rice and Liquids

Rinse the rice under cold water until the water runs clear. Add the rice to the pot and stir well to coat the rice with the tomato mixture.

Pour in the chicken or vegetable broth and water. Stir to combine and bring the mixture to a boil.

Simmer the Rice

Reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring frequently to prevent the rice from becoming mushy.

Add Vegetables

About 10 minutes before the rice is done, add the chopped bell peppers, peas, and carrots (if using). Stir gently to combine and cover the pot again to allow the vegetables to cook with the rice.

Finish and Serve

Once the rice is cooked and the vegetables are tender, remove the pot from heat.

Fluff the rice with a fork and let it sit for a few minutes before serving.