Classic Nigerian Jollof Rice

This recipe turned out quite well. It reminds me of my dad's recipe, although he used more ingredients and took way more time. This was very close, and it's a good base upon which I can add my own little twists.

Had to exchange peppers and chili for paprika and cayenne pepper and it was still delicious!

First of all, the flavor in this recipe slaps. It is SO good. I served with naan because that's what I had around. Would love to serve with agege bread sometime. My spicy heat tolerance is low-medium, but I could have had more heat. I did one scotchbonnet this time; next time I would try two. The given recipe is for four cups of rice. Next time I would probably halve it, though I do like that I'm going to have a lot of leftovers to give away and freeze. The tomato/pepper/onion mixture was more than my food processor could manage in one batch, and mine is pretty large. The serving suggestion was plain or with a side of fried plantains. I did crave a bit of protein; shredded chicken or turkey would be good toppers. I had to cook it for a LOT longer than the given recipe stated. The final step says to cook for 30 minutes, or a little longer if you need; I was at a total cook time of 2 hours 15 minutes when I finally turned off the burner and the rice *still* had a bit of a bite. Equipment: gas stove, simmer setting; dutch oven; parchment paper (not foil) for moisture; recipe mods, basmati rice and a corresponding slight reduction in stock. I'm not sure what I should change to get closer to the recipe as written, but if I use the same equipment I'll just allow for more time. Overall, I absolutely loved the flavor and the final texture. I can't wait to make this again.

Eeeeeee...this Jollof rice Oh! (in my Igbo voice)

Going to make for Kwanaza feast.