Coconut Smoked Tomato Jollof Rice
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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Fluff with a fork, garnish with 1/4 cup chopped cilantro, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Smoked Tomato Jollof Rice take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Smoked Tomato Jollof Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain parboiled rice from drying out.
Can I substitute ingredients in Coconut Smoked Tomato Jollof Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Smoked Tomato Jollof Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Smoked Tomato Jollof Rice?
Nigerian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
