1
Parboil your rice in lukewarm water for 10 minutes. Then rinse thoroughly and set aside.
2
Meanwhile, place the bell pepper and red onion into a blender or food processor and puree until smooth.
3
Heat the oil in a large Dutch oven or heavy bottomed pot over medium to medium-high heat, then add the bell pepper and onion mix. Cook, stirring occasionally, for 6 minutes, then add the tomato paste. Cover and cook for another 8 minutes. Stir in the jollof seasoning and let cook for another 5 minutes.
4
Rinse your rice one more time, then add it to the sauce and stir to completely mix. Add the chicken bouillon, salt, and ¾ cup water and stir.
5
Reduce heat to low, cover with a tight-fitting lid, and cook for 20 to 30 minutes until the rice is cooked and tender and all the liquid has been absorbed.