One-Pot Jollof Rice with Tomato and Bell Peppers

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

A fragrant rice dish simmered in a tomato-based sauce with bell peppers, capturing authentic West African flavors. This nigerian-inspired one pot ready in about 45 minutes pairs tablespoons vegetable oil, large, finely chopped onion, minced garlic 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.

Prep: 20 min Cook: 25 min Serves 4 Nigerian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 large onion, finely chopped, and cook until golden, about 5 minutes.
  2. Step 2: Add 3 cloves garlic, minced, and 1 tablespoon fresh ginger, minced, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 red bell pepper, finely chopped, and 1 green bell pepper, finely chopped, and cook for 3 minutes until softened.
  4. Step 4: Add 2 cups long-grain rice, 1 can diced tomatoes (with juice), 1/2 cup tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 2 cups vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
  5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid absorbed.
  6. Step 6: Stir in 1/2 cup frozen peas and let sit covered for 5 minutes. Fluff rice with a fork before serving.

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Frequently asked questions

How long does One-Pot Jollof Rice with Tomato and Bell Peppers take to make?

Total time is about 45 minutes (20 min prep + 25 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 One-Pot Jollof Rice with Tomato 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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in One-Pot Jollof Rice with Tomato 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 One-Pot Jollof Rice with Tomato 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 One-Pot Jollof Rice with Tomato and Bell Peppers?

Nigerian 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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