One-Pot Nigerian Jollof Rice with Tomato and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, one-pot West African rice dish simmered in a rich tomato and bell pepper sauce with fragrant spices. 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 6, 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: 15 min Cook: 40 min Serves 6 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups long-grain parboiled rice in cold water until clear and drain. Set aside.
  2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 3-4 minutes until fragrant and translucent.
  3. Step 3: Stir in 3 tbsp tomato paste, 4 blended medium fresh tomatoes, and 2 blended red bell peppers. Cook the sauce for 10 minutes, stirring occasionally, until it thickens and the oil begins to separate from the tomato base.
  4. Step 4: Add 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, 1 whole scotch bonnet pepper (optional for heat), 1 1/2 tsp salt, and 1/2 tsp black pepper. Mix well.
  5. Step 5: Pour in 3 cups chicken broth and bring to a boil. Add the drained rice, stirring gently to combine, then reduce heat to low and cover the pot tightly.
  6. Step 6: Simmer for 25-30 minutes, without stirring, until the rice is tender and the liquid is absorbed. Remove the scotch bonnet pepper and bay leaf before serving.

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Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Nigerian 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 long-grain parboiled rice from drying out.

Can I substitute ingredients in One-Pot Nigerian 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 Nigerian Jollof Rice with Tomato and Bell Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Nigerian Jollof Rice with Tomato and Bell Peppers?

African rice & grains 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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