Ingredients:
2 cups long-grain rice
1 large onion, finely chopped
2 cloves garlic, minced
2 cups canned diced tomatoes
1 cup chicken broth
1 cup water
1/2 cup tomato paste
2 tbsp vegetable oil
2 tsp ground cumin
2 tsp smoked paprika
2 tsp curry powder
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 bay leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup chopped scallions
1 cup cooked mixed vegetables
1 cup cooked chicken or beef
Instructions
Rinse the rice in cold water until the water runs clear.
In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
Stir in the canned tomatoes, chicken broth, water, tomato paste, cumin, smoked paprika, curry powder, thyme, salt, black pepper, and cayenne pepper.
Add the bay leaves and bring the mixture to a boil.
Stir in the rice, mixed vegetables, and meat or chicken. Reduce the heat to low, cover and simmer for 20 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Fluff the rice with a fork and stir in the parsley, cilantro, basil, and scallions.
Serve the Jollof Rice hot, garnished with additional herbs and scallions if desired.
