Wash the rice until the water runs clear, then drain.
In a medium Dutch oven over medium-high heat, combine the rice, jollof rice base, and chicken stock. The liquid should just be above the rice, if not, add a little water. Add the spices and stir. Taste the stock before adding bouillon or salt, since it may already be seasoned. Adjust as needed.
Once it comes to a boil, stir again, then reduce the heat to low. Cover tightly with aluminum foil and the pot lid.
Cook on low for 25–30 minutes. Check to see if all the liquid is absorbed, then gently mix.
To achieve the signature smoky flavor, poke small holes in the rice, increase the heat to high, re-cover with foil and the lid, and let it smoke for 5–7 minutes.
Turn off the heat and let it rest for 10 minutes. Fluff, mix, and serve hot with protein and vegetables of your choice.
