Fixings of jollof rice

2 cups in length grain rice
3 medium carrots, ground or diced
1 huge onion, slashed
2-3 tomatoes, mixed (or 1 container of diced tomatoes)
1 red chime pepper, mixed
2-3 tablespoons tomato glue
3 cups vegetable or chicken stock
2-3 cloves garlic, minced
1 teaspoon ginger, ground
1 teaspoon thyme
1 teaspoon curry powder (discretionary)
1-2 sound leaves
Salt and pepper to taste
2-3 tablespoons vegetable oil
Discretionary: protein (chicken, shrimp, and so on.)
Directions:
Set up the Rice:

Wash the rice under cool water until the water runs clear. Channel and put away.
Cook the Base:

Heat the oil in a huge pot over medium intensity. Add the hacked onions and sauté until clear.
Mix in the garlic and ginger, cooking for around 1 moment until fragrant.
Add Tomatoes:

Add the mixed tomatoes, chime pepper, and tomato glue. Cook for 10-15 minutes, blending infrequently, until the combination thickens and the oil begins to isolate.
Season:

Add thyme, curry powder (if utilizing), narrows leaves, salt, and pepper. Mix well to join.
Add Carrots:

Blend in the ground or diced carrots and cook for an additional 5 minutes.
Join Rice:

Add the flushed rice to the pot, blending to cover the rice in the tomato combination.
Add Stock:

Pour in the stock, it is lowered to guarantee the rice. Heat to the point of boiling, then lessen intensity to low. Cover and stew for around 20-30 minutes, or until the rice is cooked and the fluid is assimilated.
Cushion and Serve:

Once finished, eliminate from intensity and allow it to sit for 5 minutes. Cushion the rice with a fork and serve hot.
Tips:
You can add cooked protein of your decision for additional flavor and nourishment.
Present with a side of seared plantains or a new serving of mixed greens.
Partake in your carrot jollof rice!