One-Pot Jollof Rice with Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A fragrant rice dish simmered in a tomato-based sauce with bell peppers, capturing authentic West African flavors. This Nigerian-inspired one-pot recipe, ready in about 45 minutes, pairs vegetable oil, onion, 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.

Ingredients

• 2 tablespoons vegetable oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, minced fresh ginger
• 1, finely chopped red bell pepper
• 1, finely chopped green bell pepper
• 2 cups long-grain rice
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas

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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.