Punchy Nigerian Jollof Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, one-pot rice dish bursting with the bold flavors of tomatoes, peppers, and spices, perfect for a hearty meal. This nigerian-inspired one pot ready in about 45 minutes brings together long-grain parboiled rice, chicken stock, large, finely chopped onion for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 450 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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
• 2 cups chicken stock
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 2 medium, chopped tomatoes
• 1, chopped red bell pepper
• 1, chopped green bell pepper
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 2 tbsp vegetable oil
• 1 bay leaf
• 1 cinnamon stick
• to taste salt
• to taste black pepper
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and golden.
2. Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute until the oil begins to separate from the paste.
3. Step 3: Add 2 chopped medium tomatoes, 1 chopped red bell pepper, and 1 chopped green bell pepper, then cook for 5 minutes until the tomatoes break down and the mixture thickens.
4. Step 4: Stir in 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp dried thyme, 1/2 tsp paprika, and 1 bay leaf, then cook for 1 minute until fragrant.
5. Step 5: Add 2 cups long-grain parboiled rice and 2 cups chicken stock, season with salt and black pepper to taste. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove the bay leaf and cinnamon stick. Fluff the rice with a fork and stir in 1/4 cup chopped fresh cilantro. Serve hot.