Spicy or not it’s up to you! A terrific side for any protein you wish to pair it with.
Roughly chop the tomatoes, red bell peppers, 1 red onion, garlic, ginger, and chillies. Place in a blender and blend until smooth.
Heat a large pot over medium high heat. Add in the ¼ cup canola oil. Dice the remaining 1 onion and place in the pot. Sauté for 2 minutes. Add the tomato paste and sauté for 1 minute. Pour in the contents from the blender, stir together, and bring to a simmer. Reduce the heat to medium and allow to cook for 10-15 minutes, or until reduced and thick.
Meanwhile, wash the rice in cold water 2 or 3 times, until the water runs fairly clear. Add into the pot, along with the curry powder, thyme, bay leaves, and smoked paprika. Season with a good amount of salt. Stir together and then pour over the chicken stock. Raise the heat to high, bring to a simmer, cover, reduce the heat to low, and allow to cook for 15-20 minutes, or until the liquid has been absorbed and the rice is tender.
Remove from the heat, allow to rest for 10 minutes before serving. Adjust seasoning with more salt if needed. Serve warm with a sprinkling of the parsley on top.
Jollof rice is a traditional West African recipe, with Senegal recognized as the birthplace though regional countries compete on who has the best local recipe.
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