Jollof-Style Rice with Black-Eyed Peas and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant rice dish cooked with tomatoes, bell peppers, and protein-rich black-eyed peas. This west african-inspired one pot ready in about 50 minutes pairs long-grain rice, (15 oz) black-eyed peas, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 30 min Serves 4 West African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1.5 cups long-grain rice under cold water until water runs clear, then drain. Drain and rinse 1 can (15 oz) black-eyed peas.
  2. Step 2: Heat 2 tbsp palm oil in a large pot over medium heat. Add 1 large chopped onion, 3 minced garlic cloves, and 2 medium chopped bell peppers; cook for 5 minutes until softened.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Add 1 tsp paprika and 1 tsp fresh thyme.
  4. Step 4: Add 1.5 cups rinsed rice, 2 cups chicken stock, drained black-eyed peas, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
  5. Step 5: Remove lid, fluff rice with a fork, and let sit covered for 5 minutes before serving.

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Frequently asked questions

How long does Jollof-Style Rice with Black-Eyed Peas and Bell Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 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 Jollof-Style Rice with Black-Eyed Peas and Bell Peppers?

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 rice from drying out.

Can I substitute ingredients in Jollof-Style Rice with Black-Eyed Peas and Bell Peppers?

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 Jollof-Style Rice with Black-Eyed Peas and Bell Peppers 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 Jollof-Style Rice with Black-Eyed Peas and Bell Peppers?

West African 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.

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