Jollof Rice

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Frozen mixed vegetables - 1 cup
• Long - grain rice - 2 cups
• Chicken or vegetable broth - 3 cups
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Paprika - 1 teaspoon
• Curry powder - 1 teaspoon
• Thyme - 1 teaspoon
• Bay leaf - 1
• Ginger - 1 teaspoon, grated
• Garlic - 3 cloves, minced
• Scotch bonnet pepper - 1, finely chopped
• Red bell pepper - 1 large, blended
• Tomatoes - 4 medium, blended
• Onion - 1 medium, finely chopped
• Vegetable oil - 3 tablespoons

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the blended tomatoes, red bell pepper, Scotch bonnet pepper, minced garlic, and grated ginger. Cook for about 10 minutes, stirring occasionally.
4. Add the bay leaf, thyme, curry powder, paprika, salt, and black pepper. Stir well to combine.
5. Pour in the chicken or vegetable broth and bring to a boil.
6. Add the rice and stir to coat it with the sauce. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and tender.
7. Stir in the frozen mixed vegetables and cook for an additional 5 minutes.
8. Remove the pot from heat and let it sit, covered, for a few minutes.
9. Fluff the rice with a fork and garnish with chopped cilantro before serving.