Island Jollof Rice

Ingredients:

• 2 cups long-grain rice
• 4 cups chicken broth
• 1/4 cup vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 1 cup mixed vegetables (carrots, peas)
• 2 cups cooked chicken, shredded
• Fresh parsley for garnish

Directions:

1. Rinse the rice under cold water until the water runs clear and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and garlic, sauté until translucent.
4. Stir in the diced tomatoes, tomato paste, thyme, curry powder, paprika, salt, and black pepper. Cook for about 5 minutes.
5. Add the chicken broth and bring to a boil.
6. Stir in the rinsed rice and mixed vegetables. Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed.
7. Fold in the shredded chicken and let it sit covered for an additional 5 minutes.
8. Fluff the rice with a fork and garnish with fresh parsley before serving.