Peel the onion and finely chop it. Peel the garlic cloves and finely chop or grate them. Halve the chillies and finely chop them (jollof rice is spicy by nature, but scrape out the seeds and membrane from the chillies before chopping them if you prefer a milder flavour). Separate the coriander leaves and stalks. Pop the leaves aside for later in the recipe, and finely chop the stalks.

Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the chopped onion, garlic, coriander stalks and chilli. Sprinkle in 1 tbsp cumin seeds and a pinch of salt and pepper and fry for 3-4 mins, till slightly softened.

Pour the passata into the pan. Crumble in half of the vegetable stock cube and add 200ml boiling water. Tip in the rice and give everything a good stir. Bring to the boil, then reduce the heat to a gentle simmer. Pop a lid on the pan and cook for 20 mins, stirring occasionally to stop the rice sticking to the bottom of the pan.

While the rice is cooking, heat your grill to high. Halve the red and yellow peppers and scoop out the seeds. Slice the peppers into strips and scatter onto a baking tray. Pour over 1 tbsp oil and a pinch of salt and pepper and toss together till coated. Slide under the hot grill for 4-5 mins, till golden and slightly blistered. Remove the tray from the oven and turn the peppers over, then return to the grill for a further 4-5 mins.

When the rice is cooked, pile it onto two warm plates and top with the blistered peppers and the coriander leaves.