Senegalese Spiced Jollof Rice with Lamb and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A vibrant one-pot Senegalese jollof rice cooked with tender lamb, bell peppers, and aromatic spices for a colorful and flavorful dish. This african-inspired rice & grains ready in about 60 minutes pairs pound lamb shoulder, cubed, long-grain parboiled rice, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 1 pound lamb shoulder, cubed
• 2 cups long-grain parboiled rice
• 3 tbsp tomato paste
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 scotch bonnet pepper, whole
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 pound cubed lamb shoulder and brown on all sides for 8-10 minutes.
2. Step 2: Add 1 large diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté for 5 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 3 tbsp tomato paste, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 1/2 tsp salt. Cook for 3 minutes until tomato paste darkens and spices bloom.
4. Step 4: Add 2 cups long-grain parboiled rice, 4 cups chicken broth, 1 whole scotch bonnet pepper (do not pierce), 1 bay leaf, 1 diced red bell pepper, and 1 diced green bell pepper. Stir gently to combine.
5. Step 5: Bring to a boil, then reduce heat to low and cover tightly. Simmer for 25 minutes without stirring, until rice is tender and liquid is absorbed.
6. Step 6: Remove the scotch bonnet pepper and bay leaf. Fluff the rice with a fork and serve hot, garnished with additional chopped bell peppers if desired.