Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, vibrant one-pot rice dish simmered with a rich blend of tomatoes, peppers, and traditional Nigerian spices. This african 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.

Prep: 15 min Cook: 40 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain parboiled rice from drying out.

Can I substitute ingredients in Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Nigerian Jollof Rice with Spicy Tomato Base?

African african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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