Classic Nigerian Jollof Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A one-pot masterpiece of fragrant rice simmered in a rich tomato-based sauce with vegetables and protein, a staple at Nigerian celebrations. This nigerian-inspired one pot ready in about 50 minutes pairs long-grain rice, tomato puree, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain rice
• 2 cups tomato puree
• 1 large, finely chopped onion
• 2 medium, finely chopped bell peppers
• 1, finely chopped scotch bonnet pepper
• 2 tbsp vegetable oil
• 1 cup chicken stock
• 1 cup tomato paste
• 2 tbsp tomato ketchup
• 1 tsp thyme
• 1 tsp curry powder
• 1 bay leaf
• 1/2 cup, diced carrots
• 1/2 cup peas
• 1 cup, shredded chicken
• to taste salt
• to taste black pepper
• 4 cups water

Instructions

1. Step 1: Rinse 2 cups long-grain rice under cold water until water runs clear, then drain thoroughly.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat; add 1 large finely chopped onion and sauté until golden and translucent, about 5 minutes.
3. Step 3: Stir in 2 medium finely chopped bell peppers and 1 finely chopped scotch bonnet pepper; cook for 3-4 minutes until peppers soften and release aroma.
4. Step 4: Add 2 cups tomato puree, 1 cup tomato paste, and 2 tbsp tomato ketchup; cook for 10 minutes, stirring frequently, until oil separates from the sauce and it thickens.
5. Step 5: Mix in 1 tsp thyme, 1 tsp curry powder, and 1 bay leaf; cook for 1 minute until fragrant, then stir in 1 cup chicken stock and 4 cups water.
6. Step 6: Add drained rice, 1/2 cup diced carrots, 1/2 cup peas, and 1 cup shredded chicken; season with salt and black pepper to taste.
7. Step 7: Reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is tender and liquid is absorbed, stirring once halfway to prevent sticking.
8. Step 8: Discard bay leaf, fluff rice with fork, and adjust seasoning before serving.