Spicy Jollof Rice

I got this recipe from my sister-in'law. She is such an amazing cook and I cant thank her enough. Although i have tweaked it here and there but its certainly going to be a winner for dinner parties or for Sunday dinners. I have a problem giving measurements and I tend to measure with my eyes. But this recipe will feed 6 people or more.

Ingredients
600 grams of Easy Cook Rice (*It has to be easy cook. No short cuts)
4 Large Red bell peppers.
half tsp cameroon pepper
3 scotch bonnet pepper (More or less depending on your level of tolerance for pepper)
1 large red onion.
1 tsp salt
4 cubes Maggi/Knorr seasoning
1 litre chicken stock (I make mine from scratch....recipe to follow later)
200 ml of Canola oil or Vegetable Oil

Preparation
Put the rice in a bowl and cover with cold water (this is to remove some of the starch)....leave it to stand. Half the bell peppers, remove the seeds and wash with the other vegetables. Put the bell peppers, scotch bonnet, onions in a blender and blend until smooth. No lumps. In a pan, heat the oil and pour the puree into the pan and let sit for 15 mins, turning occasionally. Add the Chicken stock, salt and seasoning and allow to simmer for 5 mins. Strain rice and add to the already stock and puree. Let the water just reach the same level as the rice. Cover the rice with foil. Make sure the foil is touching the rice, if possible press down the rice gently. Please reduce the heat and let it simmer gently for 20 mins. Checking occasionally. Once the liquid is dry take off rice from hob. Leave foil to continue cooking process.

Serve with Lime & Honey Chicken.

Cookies and Hugs

Gina