You'll Need

• Rice 1 cup
• Jollof Spice 3 tbsp
• Oil (vegetable, canola, or any cooking oil) 3 tbsp
• Broth (chicken, beef, or vegetable — any kind works) 2 cups
• Salt 1/2 tsp

Directions

1. Heat the oil

   Put a pot on the stove over medium heat. Add the oil and let it heat up for about 1 minute. It's hot enough when it shimmers a little — you don't need to test it, just wait the minute.

2. Add the rice

   Pour in the rice. Stir it around with a spoon for 2–3 minutes so it's coated in oil and starts to smell toasty. It's okay if it's not perfectly even — just keep it moving so it doesn't burn.

3. Add the spice

   Sprinkle in the Jollof Spice and stir for about 30 seconds, just until you can smell it. This step is quick — don't walk away.

4. Add broth and bring to a boil

   Pour in the broth and add the salt. Give it one big stir, then turn the heat up to high. Wait until you see big bubbles across the whole pot — that's a boil.

5. Cover and simmer

   As soon as it's boiling, put the lid on and turn the heat down to low (the lowest setting that still keeps a gentle simmer). Set a timer for 25 minutes and leave it alone — no stirring, no peeking.

6. Check it's done

   Take the lid off and look: the liquid should be gone and the rice should look fluffy, not wet or crunchy. If there's still liquid or the rice feels hard, put the lid back on and cook 5 more minutes, then check again.

7. Rest, then fluff and serve

   Turn off the heat and leave the lid on for 5 minutes — this lets the rice finish steaming. Then take a fork and gently stir the rice to loosen it up. Serve and enjoy!