Jollof rice

This is Nike's mom's recipe for jollof rice.

Ingredients
2.5 cups easy-cook (parboiled) long-grain rice

1 red bell pepper (~100 g when cut and ready)
1 red onion
1 scotch bonnet (or 5-10 if you're Nigerian) or chili pepper
1 can (400 g) of plum tomatoes

Oil for frying
100 g tomato paste
2 chicken-stock cubes

1 teaspoon all-purpose seasoning
1 teaspoon thyme

Directions
Cut and put one pepper and one onion in a blender. Remove the stem and add whole scotch bonnet to the blender. Add the plum tomatoes and blend to smooth.

Put a Nigerian amount of oil in a large pot. Briefly fry the tomato paste and then add the stock cubes and tomato mix.

Add 1 teaspoon of all-purpose seasoning and 1 teaspoon thyme. Bring to boil and then simmer on low covered for about 30 minutes.

During this time, prepare 2.5 cups of rice by washing it well. When the sauce is ready, add the rice with (minimum--check) 3 cups of cold water, stir well and simmer on low covered for 30 minutes.