Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant one-pot Nigerian jollof rice simmered with a rich tomato base and aromatic spices. This African-inspired rice and grain recipe, ready in about 50 minutes, pairs long-grain parboiled rice, tomato puree, fresh plum tomatoes, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cup tomato puree
• 3 medium fresh plum tomatoes, diced
• 1 large red bell pepper, chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp vegetable oil
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 bay leaf
• 3 cups chicken broth
• 1 scotch bonnet pepper, whole
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger; sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in 1 cup tomato puree, 3 diced fresh plum tomatoes, and 1 large chopped red bell pepper; cook for 8 minutes until the mixture thickens and deepens in color.
3. Step 3: Add 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, and 1 whole scotch bonnet pepper; cook another 2 minutes until spices are aromatic.
4. Step 4: Pour in 3 cups chicken broth and bring to a boil. Add 2 cups long-grain parboiled rice, 1 tsp salt, and 1/2 tsp black pepper; stir well.
5. Step 5: Reduce heat to low, cover with a tight-fitting lid, and simmer for 25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat, discard the whole scotch bonnet pepper and bay leaf, fluff rice with a fork, and serve hot.