One-Pot Jollof Rice with Tomato and Bell Pepper

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant rice dish simmered with tomatoes, bell peppers, and smoky spices in a single pot. This nigerian-inspired one pot ready in about 40 minutes pairs Long-grain rice, Tomato paste, Tomatoes 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.

Ingredients

• 2 cups Long-grain rice
• 3 tbsp Tomato paste
• 2 medium Tomatoes
• 1 medium Bell pepper
• 1 large Onion
• 1 Scotch bonnet pepper
• 1 tsp Thyme
• 2 Bay leaf
• 3 tbsp Vegetable oil
• 3 cups Chicken or vegetable stock
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Smoked paprika

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and cook for 3 minutes until translucent. Add 1 chopped bell pepper and 1 chopped scotch bonnet pepper, cooking for 2 minutes until softened.
2. Step 2: Stir in 3 tbsp tomato paste and cook for 1 minute until fragrant. Add 2 chopped medium tomatoes and 1 tsp thyme, cooking for 5 minutes until tomatoes break down.
3. Step 3: Add 2 cups long-grain rice, 3 cups chicken or vegetable stock, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves. Stir well to combine.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove bay leaves, fluff rice with a fork, stir in 1/2 tsp smoked paprika, and serve immediately.