Cooking Instructions:
Rinse the rice under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming sticky. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Then, add minced garlic and ginger, stirring for an additional minute until fragrant.
Stir in the diced tomatoes and tomato paste, cooking for about 10 minutes until the mixture thickens and the oil begins to separate. Incorporate the chopped bell pepper, thyme, curry powder, and paprika, mixing well.
Add the rinsed rice to the pot, stirring to coat the grains in the tomato mixture. Pour in the chicken or vegetable broth and season with salt and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid. Avoid lifting the lid frequently to guarantee even cooking.
Once done, fluff the rice with a fork and let it sit covered for an additional 5 minutes before serving. If desired, top with your choice of protein and garnish with fresh herbs.
Extra Tips:
For an authentic Jollof Rice experience, consider using a smoked flavor by cooking the rice over a low flame or using a bit of smoked paprika. You can also customize the dish by adding vegetables like peas or carrots, or even include beans for added texture and nutrition.