Rema FUN-Inspired Nigerian Jollof Rice with Spiced Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A flavorful West African one-pot rice dish simmered in a rich, spiced tomato and pepper sauce, delivering a harmonious balance of heat and sweetness. This african-inspired rice & grains ready in about 55 minutes blends long grain parboiled rice, tomato paste, medium, blended fresh tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
• 1 large, blended red bell pepper
• 1 large, chopped onion
• 1/4 cup vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 tsp dried thyme
• 1 tsp curry powder
• 1 bay leaf
• 3 cups chicken broth
• 1 whole, pierced (optional for heat) scotch bonnet pepper
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear; set aside.
2. Step 2: Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large chopped onion and sauté for 4-5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 3 tbsp tomato paste, 4 blended fresh tomatoes, and 1 blended large red bell pepper to the pot. Cook the sauce for 10 minutes, stirring occasionally, until it thickens and the oil begins to separate at the edges.
4. Step 4: Stir in 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Pour in 3 cups chicken broth and add 1 whole pierced scotch bonnet pepper for heat (remove before serving).
5. Step 5: Add the rinsed rice to the pot and stir well to combine. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is cooked and liquid absorbed. Remove from heat and let rest for 5 minutes before fluffing with a fork and serving.