Jollof Rice recipe for two:

Ingredients:

1 cup long-grain parboiled rice (washed)

2 tablespoons vegetable oil

1/2 onion (sliced)

1/2 teaspoon thyme

1/2 teaspoon curry powder

1 small bay leaf

1/2 teaspoon ground chili (adjust to taste as desired)

1/2 teaspoon salt (adjust to taste)

1 seasoning cube (e.g., Maggi or Knorr)

1/2 cup canned tomato sauce or puree

1 red bell pepper (blended)

1/2 cup chicken stock or water

Instructions: 

Blend the red bell pepper into a smooth paste.

Heat oil with onions in a pot on medium heat.

Add thyme, curry powder, and bay leaf. Stir for a minute.

Add the tomato paste and stir. Cook for about 5–7 minutes, stirring occasionally, until the sauce reduces and the oil begins to separate.

Add the washed rice, salt, and seasoning cube. Stir to coat the rice with the sauce.

Pour in the chicken stock or water. It should just cover the rice (about 1 to 1¼ cups liquid).

Bring to a boil, then reduce heat to low. Cover with foil or a tight-fitting lid.

Let it simmer on low heat for about 20–25 minutes until tender. Add a splash of water if it starts to dry out before the rice is tender.

Serve hot with your choice of protein, salad, or fried plantains, on the side.