Coconut Jollof Rice - Chinwe Uzoma Kitchen

Rinse the long-grain rice under cold water until the water runs clear.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add chopped bell pepper and cook for another 3-4 minutes.

Incorporate chopped tomatoes and tomato paste; cook until the mixture thickens, about 10 minutes.

Pour in coconut milk and vegetable broth; stir to combine.

Add bay leaves, thyme, salt, black pepper, and scotch bonnet pepper; bring to a simmer.

Add rinsed rice to the pot, stirring to ensure even distribution.

Cover the pot and reduce heat to low; cook for 20-25 minutes until rice is tender.

Remove the pot from heat and let it sit, covered, for an additional 10 minutes.

Fluff the rice with a fork and fold in diced carrots and peas.

Serve warm, garnished with additional bell pepper if desired.