Nigerian Oven-Baked Tomato Basmati Jollof Rice (6 Servings)

Preheat the oven to 180°C. Rinse 600 g basmati rice repeatedly, then drain thoroughly.

Blend 3 peppers, 400 g canned tomatoes, the chili, and half of one onion until smooth. Finely chop the remaining onion.

Heat 150 mL oil in a heavy oven-safe pot over medium heat, then cook the chopped onion for about 5 minutes until soft.

Fry 100 g tomato paste for 3–5 minutes, add the blended pepper sauce, and simmer for 12–15 minutes to concentrate it.

Add curry powder, thyme, white pepper, bay leaves, salt, and 360 mL stock, stir, and bring to a simmer. Account for the stock's saltiness.

Fold in the drained rice evenly. The liquid should barely reach the rice surface; add hot water gradually if needed, up to 180 mL total.

Seal the pot tightly with foil and its lid and bake at 180°C for about 45–55 minutes. Beware of hot steam when opening.

Taste a few grains to confirm they are tender to the center. If undercooked, sprinkle on a little reserved hot water, cover, and bake 10 minutes longer.

Rest covered off heat for 10 minutes, fluff gently, and serve. Cool any leftovers rapidly in shallow containers and refrigerate.