Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant, vibrant one-pot rice dish simmered with a rich blend of tomatoes, peppers, and traditional Nigerian spices. This African recipe, ready in about 55 minutes, pairs long grain parboiled rice, canned plum tomatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 cups long grain parboiled rice
• 400 grams canned plum tomatoes
• 1 large red bell pepper
• 2 small scotch bonnet peppers
• 1 medium onion
• 4 tablespoons vegetable oil
• 3 tablespoons tomato paste
• 3 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 1 bay leaf
• to taste salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Blend 400 grams canned plum tomatoes, 1 large red bell pepper (seeded and chopped), 2 small scotch bonnet peppers, and 1 medium onion (quartered) until smooth.
2. Step 2: Heat 4 tablespoons vegetable oil in a large heavy-bottomed pot over medium heat. Stir in 3 tablespoons tomato paste and cook for 5 minutes, stirring frequently until the paste darkens and becomes fragrant.
3. Step 3: Pour the blended tomato mixture into the pot and cook over medium heat for 10 minutes until the sauce thickens and the oil begins to separate on the surface.
4. Step 4: Stir in 1 teaspoon dried thyme, 1 teaspoon curry powder, 1 bay leaf, and season with salt and 1/2 teaspoon black pepper.
5. Step 5: Add 2 cups long grain parboiled rice to the pot and stir to coat the rice grains with the sauce.
6. Step 6: Pour in 3 cups chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and liquid is absorbed.
7. Step 7: Remove from heat, fluff rice with a fork, discard bay leaf, and serve warm.