Jollof Rice Simmered with Smoky Tomato and Scotch Bonnet

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Traditional Ghanaian jollof rice cooked with smoky tomato and fiery Scotch bonnet peppers for a spicy, vibrant one-pot meal. This African-inspired rice and grain recipe, ready in about 55 minutes, pairs long grain parboiled rice, tomato paste, fresh plum tomatoes, blended for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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
• 3 tablespoons tomato paste
• 4 medium (about 2 cups) fresh plum tomatoes, blended
• 1 large red bell pepper, blended
• 1 medium (about 1 cup) onion, finely chopped
• 2 scotch bonnet peppers, whole
• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 cups chicken broth
• 1 teaspoon thyme, dried
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup carrots, diced
• 1/2 cup green peas, frozen

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Instructions

1. Step 1: Rinse 2 cups of long grain parboiled rice under cold water until the water runs clear; drain well.
2. Step 2: Heat 1/4 cup of vegetable oil in a large heavy pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tablespoon minced ginger; sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 3 tablespoons tomato paste, 2 cups blended fresh plum tomatoes, and 1 large blended red bell pepper. Cook for 10 minutes, stirring occasionally, until the sauce darkens and thickens.
4. Step 4: Add 2 whole scotch bonnet peppers, 1 teaspoon dried thyme, and 2 bay leaves to the pot, stirring to combine.
5. Step 5: Pour in 3 cups of chicken broth, then add the rinsed rice, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Stir once gently, cover, and bring to a boil over medium-high heat.
6. Step 6: Reduce heat to low and simmer covered for 20 minutes. Then add 1/2 cup diced carrots and 1/2 cup frozen green peas, stir gently, cover again, and cook for an additional 10 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let the rice stand covered for 5 minutes, then fluff with a fork before serving, removing the whole scotch bonnet peppers.