Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce
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 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp vegetable oil
- 1 tsp thyme, dried
- 1 tsp curry powder
- 1 leaf bay leaf
- 3 cups chicken broth
- 1 scotch bonnet pepper, whole
- 1 tsp salt
- 1/2 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from heat, discard the whole scotch bonnet pepper and bay leaf, fluff rice with a fork, and serve hot.
Frequently asked questions
How long does Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 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 Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce?
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 Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce?
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 Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce 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 Nigerian-Inspired Jollof Rice with Spiced Tomato Sauce?
African rice & grains 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.
