Step 1

Cut tomatoes, onion, and red bell pepper into chunks, discarding bell pepper seeds. Add all to a blender with scotch bonnet pepper and 1/2 cup of water then blend until completely liquified and uniform (about 2 minutes).

Step 2

Meanwhile, rinse the parboiled rice in plenty of warm water until water starts to run clear then drain.

Step 3

Add rice and oil to a large pot over medium flame, followed by blended tomato mixture, tomato paste and sauce, chicken and beef stocks, crushed maggi cubes, white pepper, curry powder, bay leaf, and thyme. Stir everything together until uniform.

Step 4

Cook for about 40 minutes or until rice is fluffy and cooked through and all liquid has dissipated, stirring (to help prevent sticking and burning) and taste-testing the liquid and rice as you go. See notes.

Step 5

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.