Nigerian-Inspired Spicy Jollof Rice with Tomato and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A vibrant Nigerian jollof rice cooked with ripe tomatoes, bell peppers, and a blend of spices delivering a bold, warming flavor. This african-inspired rice & grains ready in about 55 minutes pairs long grain parboiled rice, tomato paste, medium, blended fresh tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp tomato paste
• 4 medium, blended fresh tomatoes
• 1 large, blended red bell pepper
• 1 medium, finely chopped onion
• 4 tbsp vegetable oil
• 3 cups chicken broth
• 3 minced garlic cloves
• 1 tbsp minced ginger
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 whole (optional) scotch bonnet pepper
• to taste salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear; drain and set aside.
2. Step 2: Heat 4 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 3 tbsp tomato paste and cook for 5 minutes until the paste darkens and oil begins to separate.
4. Step 4: Add blended mixture of 4 medium fresh tomatoes and 1 large red bell pepper, then 1 tsp curry powder, 1 tsp dried thyme, and whole scotch bonnet pepper if using. Simmer uncovered for 10 minutes until the sauce thickens.
5. Step 5: Remove the scotch bonnet pepper, then add the rinsed rice to the pot, stirring well to coat rice grains with sauce.
6. Step 6: Pour in 3 cups chicken broth, season with salt to taste and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and cook for 25-30 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let stand covered for 5 minutes before fluffing with a fork and serving.