Jollof Rice

Method

1. Remove seeds from sweet bell pepper and chop roughly. Chop tomatoes, chili pepper, and onion. Blend everything until smooth to make a sauce.
2. Cook the sauce in a saucepan over medium heat, reducing until thickened. Optionally strain for a smoother texture.
3. In a large pot (large enough to hold the rice), add a drizzle of olive oil and sauté finely chopped onion until softened.
4. Add tomato paste to the onions and cook on low heat for about 10 minutes, stirring occasionally, until the mixture nearly sticks to the pan and just starts to brown.
5. Pour the reduced pepper-tomato sauce into the onion-tomato paste mixture and stir well.
6. Add a splash of water to the sauce mixture to loosen it slightly.
7. Rinse the long-grain rice (jasmine or similar) under cold water and drain.
8. Add the rice to the pot along with enough water to cover the rice by about a finger's depth. Add bay leaf, dried thyme, curry powder, and chicken stock granules.
9. Cover the pot with aluminum foil, then place the lid on top to trap steam.
10. Cook covered for 15 minutes, then turn off the heat and let it rest covered for about 5 minutes. For a slightly crispier rice, reduce cooking time by 2 minutes and keep the resting time.
11. Fluff the rice with a fork and serve. Adjust salt to taste.