Coconut Smoked Tomato Jollof Rice

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant Nigerian classic reimagined with fragrant coconut milk and smoky tomato paste, creating a rich, aromatic rice dish perfect for festive gatherings. This Nigerian-inspired one-pot recipe, ready in about 65 minutes, pairs long-grain parboiled rice, coconut milk, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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 parboiled rice
• 1 1/2 cups coconut milk
• 1 cup tomato puree
• 1/2 cup smoked tomato paste
• 1 large, finely diced onion
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 2, finely diced bell peppers
• 1 cup vegetable broth
• 2 tbsp palm oil
• 1 tbsp thyme
• 1/2 tsp curry powder
• 1/2 tsp ground cumin
• to taste salt
• 1/4 cup, chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp palm oil in a large pot over medium heat. Add 1 large diced onion and sauté until golden, about 5 minutes. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant without browning.
2. Step 2: Add 2 finely diced bell peppers and cook for 3 minutes until softened. Stir in 1 cup tomato puree and 1/2 cup smoked tomato paste, cooking for 5 minutes until the oil separates and the mixture thickens.
3. Step 3: Add 2 cups parboiled rice, 1 1/2 cups coconut milk, 1 cup vegetable broth, 1 tbsp thyme, 1/2 tsp curry powder, 1/2 tsp ground cumin, and salt to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until rice is tender and liquid is absorbed.
4. Step 4: Fluff with a fork, garnish with 1/4 cup chopped cilantro, and serve immediately.