✓ Bring 4 cups broth to a boil in a large pot over high heat. Add half cup water if necessary for volume.

✓ Add rice and stir once to combine with the boiling liquid before reducing heat slightly and covering. Let it simmer until done (around 20 minutes).

✓ Heat oil in a separate pan or skillet over medium-high heat.

✓ Add chopped onion and sauté until softened but still translucent, about 5-7 minutes.

✓ Stir in the minced garlic along with paprika, thyme, and curry powder. Cook for another minute until fragrant.

✓ Pour in the can of diced tomatoes (including their juice) and stir to combine.

✓ Add tomato paste and then salt and pepper (use low-sodium broth if you use canned salt).

✓ Reduce heat significantly or remove from direct heat source, cover, and let this mixture simmer for at least 15 minutes until it thickens considerably. Stir occasionally.

✓ If adding protein: cook separately with oil/broth according to your choice (e.g., chicken cubes, fried plantains) before incorporating them into the rice.

✓ Stir the warm Jollof sauce into the cooked but still slightly creamy rice. Add more liquid if necessary based on your recipe’s original guidance.

✓ Fluff gently and serve immediately or allow leftovers to develop flavor by reheating.