Jollof Rice

Prepare the Rice

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Cook the Meat (if using)

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

Add the chicken, beef, or shrimp and cook until browned. Remove from the pot and set aside.

Sauté the Aromatics

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add Tomatoes and Peppers

Stir in the chopped tomatoes, tomato paste, and chopped red bell peppers. Cook until the vegetables are soft and the mixture thickens, about 10 minutes.

Blend the Mixture

Transfer the tomato and pepper mixture to a blender and blend until smooth. Return the blended mixture to the pot.

Add Spices and Broth

Stir in the salt, black pepper, thyme, curry powder, and smoked paprika (if using).

Add the chicken or vegetable broth and bring the mixture to a simmer.

Cook the Rice

Add the rinsed rice to the pot, stirring to combine.

Add the bay leaf and the whole Scotch bonnet pepper (if using for heat).

Reduce the heat to low, cover, and let the rice cook for about 20-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Add Meat and Vegetables

If using meat, return the browned chicken, beef, or shrimp to the pot.

Stir in the mixed vegetables and cook for an additional 5-10 minutes, or until the vegetables are tender and the meat is cooked through.

Serve

Remove the bay leaf and the Scotch bonnet pepper (if used).

Garnish with fresh chopped cilantro or parsley.