Jollof Rice

To Parboil Rice

1. To parboil the rice,boil your rice in a large pot of water for five minutes. Strain the rice through a sieve, set aside, then add to the tomato sauce when instructed.

Tomato Curry Sauce

1. In a Dutch oven over medium-high heat on the stove, fry the onions in the vegetable oil until they are softened. To add to the smoky taste of party rice, you can brown the onions - almost blackened - in places. Add in the hot pepper of choice and fry for a minute or two.
2. Add in the minced garlic and fry until browned and fragrant.
3. Add in the chicken broth and deglaze the bottom of the Dutch oven with it, bringing it to a low simmer to get all of the stuck on browned bits off the bottom.
4. Add in the diced tomatoes, tomato paste and curry. Blend with an immersion blender until smooth. Add the seasoning salt and more curry if needed. This is where you will salt and season to taste, before you put the rice in. Make sure that your sauce tastes exactly how you want it to.
5. When making the sauce if you find it's a bit "flat" when tasting it, add in a sprinkle of white sugar to cut the acidity. Works every time, along with adjusting the salt in it as well.
6. Add in the bay leaves, parboiled rice and chick peas.
7. Place the lid on the Dutch oven, lower the temperature of the stove burner and cook for another 30-40 minutes, until the rice is fully cooked. Stir every 10 minutes or so so the rice doesn't stick too much to the bottom.
8. Fluff, garnish with parsley if desired and serve.