Nigerian Jollof Rice Bowls

Rinse the long-grain rice under cold water until the water runs clear. Drain and set aside.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, followed by the chopped red bell pepper, and cook for another 2 minutes.

Add the boneless chicken thighs to the pot and cook until browned on all sides, about 7-10 minutes. Season with salt, pepper, dried thyme, curry powder, and cayenne pepper.

Pour in the blended tomato puree, mixing well to coat the chicken and vegetables. Let simmer for 5 minutes to enhance the flavors.

Add the rinsed rice to the pot and stir to combine. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

In the final 5 minutes of cooking, fold in the green peas and chopped carrots. Remove the pot from heat and let it sit, covered, for an additional 5 minutes.