One-Pot Nigerian Jollof Rice with Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A vibrant, one-pot West African rice dish simmered in a rich tomato and bell pepper sauce with fragrant spices. This African-inspired rice and grain recipe, ready in about 55 minutes, pairs long-grain parboiled rice, tomato paste, 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.

Ingredients

• 2 cups long-grain parboiled rice
• 3 tbsp tomato paste
• 4 medium, blended fresh tomatoes
• 2, blended red bell peppers
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1/4 cup vegetable oil
• 1 tsp dried thyme
• 1 tsp curry powder
• 1 bay leaf
• 3 cups chicken broth
• 1 whole (optional) scotch bonnet pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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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.