2 tablespoons Olive Oil
½ large yellow onion, diced (1 1/3rd cups)
3 large garlic cloves, minced
1-inch piece ginger, minced (1 ½ teaspoons)
3-4 Thai chilli peppers (any other works if not available or not preferred)
Jolly Jollof Spice mix
1 teaspoon salt
1 cup uncooked jolly rice
½ teaspoon paprika
½ teaspoon dried thyme
14-ounce crushed tomatoes can (400g)
1 cup (250mL) vegetable broth or water
Chopped parsley to serve
Heat olive oil in large pan and add onions. Cook until browning; Mix ginger, garlic and chillis and cook for 30 seconds.
Add salt, Jolly rice and Jolly Jollof spice mix. Stir for at least 2 minutes.
Add paprika, thyme, crushed tomatoes and broth. Stir until fragrant and cover the pan on low heat to simmer.
Remove the pan and let the rice rest for 8-10 minutes to finish cooking.
Fluff up the rice with a fork and garnish with parsley