Classic one-pot West African staple comprised of fluffy, fiery rice flavored with tomato, peppers, onion, spices, and chicken and beef stocks
Meanwhile, rinse the parboiled rice in plenty of warm water then drain.
Add rice and vegetable oil to a large pot over medium flame, followed by blended tomato mixture, tomato paste and sauce, chicken and beef stocks, crushed bouillon, white pepper, curry powder, powdered bay leaf, powdered thyme, and sea salt. Stir everything together until uniform.
Cook for about 40 minutes or until rice is cooked through and all liquid has dissipated, stir (to help prevent sticking and burning) and taste-test the liquid and rice as you go.
It may be necessary to add more liquid along the way to prevent the rice at the bottom from burning excessively (see recipe notes). The bottom layer of rice in a pot of jollof rice often burns, which is where the smoky flavor comes from. Some believe that the rice tastes best when this happens. As you stir the rice and expose any burnt portions, you can simply discard them if you don't want them in the rice.