Jollof-Inspired Spiced Rice Bowl with Tomato-Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A one-pot West African-inspired rice dish infused with smoky tomatoes and peppers, complemented by a rich spiced sauce that balances heat and sweetness. This african-inspired rice & grains (vegan option) ready in about 55 minutes blends long grain parboiled rice, vegetable oil, large red bell peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
• 3 tbsp vegetable oil
• 2 large red bell peppers
• 4 medium plum tomatoes
• 1 large onion
• 3 minced garlic cloves
• 1 tbsp minced ginger
• 3 tbsp tomato paste
• 3 cups chicken broth
• 1 tsp dried thyme
• 1 tsp curry powder
• 1 bay leaf
• 1 whole (optional) scotch bonnet pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Char 2 large red bell peppers and 4 medium plum tomatoes over an open flame or under a broiler until blackened, then peel skins off and blend into a smooth purée; set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat, then sauté 1 large chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 tbsp tomato paste, 1 tsp dried thyme, 1 tsp curry powder, and the blended pepper-tomato purée; cook for 10 minutes until the sauce thickens and the oil starts to separate.
4. Step 4: Add 2 cups long grain parboiled rice, 3 cups chicken broth, 1 bay leaf, 1 whole scotch bonnet pepper (optional for heat), 1 1/2 tsp salt, and 1/2 tsp black pepper; bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid absorbed.
6. Step 6: Remove the bay leaf and scotch bonnet pepper, fluff rice with a fork, and garnish with 1/4 cup chopped fresh parsley before serving.