Nigerian Jollof Rice

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• 3 each red bell pepper
  Ingredient note

  Source: 3 red bell pepper
• 3 each Plum tomatoes
  Ingredient note

  Source: 3 Plum tomatoes
• 1 each medium onion
  Ingredient note

  Source: 1 medium onion
• 2 each scotch bonnet/habanero (use less if you don't like it spicy)
  Ingredient note

  Source: 2 scotch bonnet/habanero (use less if you don't like it spicy)
• ¼ cup water
  Ingredient note

  Source: ¼ cup water
• ½ cup oil
  Ingredient note

  Source: ½ cup oil
• 1 each + 1 each medium onion (sliced)
  Ingredient note

  Source: 1 medium onion (sliced); Source: 1 medium onion (sliced)
• 4 tablespoons tomato paste
  Ingredient note

  Source: 4 tablespoons tomato paste
• 4 cloves garlic (finely minced)
  Ingredient note

  Source: 4 cloves garlic (finely minced)
• 1 tablespoon ginger (grated)
  Ingredient note

  Source: 1 tablespoon ginger (grated)
• 2 each bay leaves
  Ingredient note

  Source: 2 bay leaves
• 1 tablespoon thyme
  Ingredient note

  Source: 1 tablespoon thyme
• 1 tablespoon curry Powder
  Ingredient note

  Source: 1 tablespoon curry Powder
• 1 teaspoons salt ( or add to taste)
  Ingredient note

  Source: 1 teaspoons salt ( or add to taste)
• As Needed white Pepper
  Ingredient note

  Source seasoning: white Pepper or black pepper (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: white Pepper or black pepper (to taste)
• 1 tablespoon chicken bouillon powder (or 3 cubes)
  Ingredient note

  Source: 1 tablespoon chicken bouillon powder (or 3 cubes)
• 4 cups long grain rice (rinsed and drained)
  Ingredient note

  Source: 4 cups long grain rice (rinsed and drained)
• 4 cups chicken stock (Please read notes on the water ratio)
  Ingredient note

  Source: 3-4 cups chicken stock (Please read notes on the water ratio); upper source range endpoint used for shopping.
• 1 each large tomato (sliced)
  Ingredient note

  Source: 1 large tomato (sliced)
• 2 tablespoons butter (at room temperature - optional)
  Ingredient note

  Source: 2 tablespoons butter (at room temperature - optional)

1. First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
2. Heat the cooking oil in a large pan over medium heat. Add the diced onions and let them cook for about 3 minutes or until they are soft.
3. Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves. Leave to cook for 2 more minutes.
4. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick. About 10 to 15 minutes.
5. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
6. Add the rinsed and rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
7. Once it begins to boil, after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done. About 30 minutes.
8. Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
9. Serve with sweet fried plantains, roasted chicken, or salad.