📖 Instructions

1. First, rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Seriously, don't skip this step!
2. Next, finely chop the onion, bell pepper, and scotch bonnet pepper (if using). Remember to wear gloves when handling the scotch bonnet, unless you like the intense heat on your fingers! (I don't)
3. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes, or until they become translucent and fragrant. Make sure the oil is hot, otherwise it will steam the onions instead of sautéing them
4. Add the chopped bell pepper and scotch bonnet pepper (if using) to the pot. Stir and continue cooking for another 3-4 minutes, allowing the bell peppers to soften slightly. You're building the foundation of your flavor masterpiece here!
5. Stir in the tomato paste and cook for 1 minute, stirring constantly to prevent burning. I always add a little pinch of salt here, it just enhances the tomato flavour!
6. Add the chopped tomatoes, tomato puree, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the sauce has slightly thickened. Taste and adjust the seasoning as needed—more salt? More pepper? It’s your call!
7. Add the rinsed rice to the pot, stir well to combine, and cover again. Now comes the crucial bit - reduce the heat to the lowest setting. Seriously, the rice needs to gently simmer to cook properly!
8. Simmer the rice for about 20-25 minutes, or until most of the liquid has been absorbed and the rice is cooked through. Check the rice frequently and adjust the heat if necessary to prevent burning. It’s better to have slightly wet rice than burnt rice!
9. While the rice simmers, you can start preparing the halloumi. Heat a little olive oil in a frying pan over medium heat. You just want enough to lightly coat the base of your pan.
10. Once the pan is hot, add the halloumi slices and fry for about 2-3 minutes per side, or until they are golden brown and slightly crispy. Don’t overcrowd the pan, fry them in batches if necessary.
11. Once the rice is cooked through and the halloumi is perfectly fried, it’s time to combine the two! Gently fluff the rice with a fork, stir in the fried halloumi, and garnish with chopped fresh parsley (or coriander, whatever you prefer!).
12. Serve the Spicy Jollof Rice with Halloumi immediately. If you have any left over, put them in a sealed container in the fridge. You can always add a squeeze of lime juice when reheating to bring back that vibrant flavor. Mmm!