Easy Nigerian Jollof rice recipe

Soak basmati rice in a large bowl of water for 20 minutes.

Drain a tin of plum tomatoes into a bowl using a sieve and save the tomato juice for later.

Tip the tomatoes from the sieve into a bowl and carefully chop them up using scissors.

Take a large oven-proof dish that has a lid and add frozen peas to it.

Twist one sweet red pointed pepper to break it apart. Take out the seeds and carefully cut it into small pieces using scissors. Add this to the oven-proof dish with the peas.

Top and tail four spring onions and carefully cut them into pieces, then add them to the dish.

Using a sieve, drain the soaked rice and add this to the dish as well.

Peel the papery skin off a clove of garlic. Place into a plastic food bag and use a rolling pin to bash the garlic into small pieces. Add the crushed garlic to the jug of tomato juice from earlier.

Add the leaves from a leafy sprig of thyme.

Add smoked paprika, curry powder, stock powder, two bay leaves, a pinch of ground nutmeg, black pepper, tomato puree and water.

Mix all the ingredients together.

Add the chopped tomatoes and the tomato juice mixture to the rice and vegetables.

Mix all the ingredients together and put the lid onto your dish.

Ask a grown-up to put the dish in the oven for you. Once it has cooked for 20 minutes, they will need to give it a stir and put it back in the oven to continue cooking.

When your Nigerian jollof rice is cooked, ask a grown-up to take it out of the oven for you, take the bay leaves out and leave it to cool slightly so it's ready to eat.