Nigerian Jollof Rice

Rinse the rice under cold water until the water runs clear.

Blend tomatoes, red bell pepper, onion, garlic, ginger, and scotch bonnet pepper into a smooth paste.

Heat vegetable oil in a large pot over medium heat.

Pour the blended mixture into the pot and cook for about 10 minutes until it thickens.

Add thyme, bay leaves, salt, and black pepper; stir well.

Add the rinsed rice and stir to coat the grains in the sauce.

Pour in the chicken or vegetable broth, ensuring the rice is covered.

Bring to a boil, then reduce heat to low and cover the pot.

Cook for about 20-25 minutes until the rice is tender and has absorbed the liquid.

Remove from heat and let it sit covered for an additional 5 minutes before serving.