One-Pot Nigerian Jollof Rice with Spiced Tomato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant West African classic, this one-pot Jollof rice features fragrant long-grain rice cooked in a rich, spiced tomato and bell pepper stew, delivering bold flavors and a satisfying meal. This african-inspired rice & grains ready in about 55 minutes pairs long-grain parboiled rice, tomato paste, fresh tomatoes, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 fresh tomatoes, chopped
• 1 large red bell pepper, chopped
• 1 medium onion, chopped
• 1 small scotch bonnet pepper, finely chopped
• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 bay leaf
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Blend 4 medium chopped fresh tomatoes, 1 large chopped red bell pepper, and 3 tbsp tomato paste until smooth; set aside.
2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, 1 tbsp grated ginger, and 1 small finely chopped scotch bonnet pepper; sauté for 4 minutes until fragrant and translucent.
3. Step 3: Pour in the blended tomato and pepper mixture, then stir in 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until the sauce thickens and the oil starts to separate.
4. Step 4: Rinse 2 cups long-grain parboiled rice under cold water until clear, then add to the pot and stir well to coat the rice with the sauce.
5. Step 5: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover tightly, and cook for 25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let rest covered for 5 minutes before fluffing with a fork and serving.