Place the rice in a large bowl and rinse with cold water until the water run mostly clear. (This reduces the stickiness of the rice.) Then drain off the water and set the rice aside.
Set out a large pot and a medium pot. Place the large pot over medium heat. Add the oil, rinsed rice, chicken bouillon, curry powder, paprika, thyme, and bay leaf. Toss to coat the rice in the spices. Then stir in 4 cups water. Cover and cook for 15 minutes, or until vent hole form on the top of the rice. Then remove from the heat, keep covered, and let the rice steam for another 5 minutes.
Meanwhile, peel and cut the onion into wedges. Remove the seeds from the bell pepper and cut it into large chunks. Remove the seeds from the habanero (or don’t, for extra heat.) Peel the garlic cloves. You can leave the peel on the ginger if it is soft and papery. If it seems tough and dry, peel it off.
Place the canned tomatoes, onion wedges, red bell pepper, habanero, garlic cloves, and ginger in a blender. Add 1 teaspoon salt. Cover and puree until smooth.
Pour the veggie puree into the medium pot. Turn the heat on medium, and bring to a simmer. Simmer and stir continually for about 12 minutes to thicken the puree and intensify the flavor.
Once the rice is cooked and the puree has cooked down to a thick paste, combine the two items in one pot. Gently mix the puree into the rice, coating well. Then turn off the heat and cover the rice.
You can serve the Jollof Rice immediately, but it will taste even better if it has time to rest. I usually make it about 1-2 hours before serving it with an African or Caribbean curry dish.
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Notes
Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3-4 days.