Jollof Rice

Steps

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1. 1
   Pour one can of canned plum tomatoes into a blender. Wash and add the bell peppers, pointed peppers, onions, and half of a scotch bonnet pepper to the blender.
   ▶ ≈1:14
2. 2
   Add 3 to 4 tablespoons of tomato puree to the blender. Blend all ingredients together until you achieve a smooth paste.
   ▶ ≈1:40
3. 3
   Heat oil in a large pot and sauté onions for about 5 minutes until they become translucent and soften slightly.
   ▶ ≈3:11
4. 4
   Add the blended pepper and tomato mixture to the pot. Cook on low to medium heat for 15 to 20 minutes, stirring occasionally, until the oil settles on top of the mixture.
   ▶ ≈3:38
5. 5
   Season the mixture with Maggi cubes, mixed herbs, curry powder, salt, and 2 to 3 bay leaves. Stir well, cover, and let it cook for another 5 minutes.
   ▶ ≈4:49
6. 6
   Stir the mixture one final time before adding the rice. Add washed jasmine rice and coat it thoroughly with the blended pepper and tomato sauce.
   ▶ ≈5:21
7. 7
   Pour in 2 cups of turkey stock (or chicken stock, or water). Mix well, ensuring the liquid level is about 1 inch above the rice. Stir once more and cover.
   ▶ ≈5:48
8. 8
   Cook on low heat, covered. After about 10-15 minutes, uncover and stir to ensure even cooking. The rice grains at the top should not be raw.
   ▶ ≈6:28
9. 9
   Cover the pot again with foil or parchment paper under the lid to trap steam. Let it cook for another 10 minutes until fully cooked.
   ▶ ≈6:54
10. 10
    After a total cooking time of approximately 40 minutes, the rice should be fully cooked with fluffy grains and vibrant color. Remove and discard the bay leaves before serving.
    ▶ ≈8:09