Slow-Cooked Nigerian Jollof Rice with Tomato and Bell Pepper

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A flavorful, slow-cooked West African rice dish simmered with tomato, red bell pepper, and aromatic spices. This african-inspired rice & grains ready in about 55 minutes pairs long-grain parboiled rice, canned plum tomatoes, large, chopped 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 6, 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.

Ingredients

• 2 cups long-grain parboiled rice
• 14 oz canned plum tomatoes
• 1 large, chopped red bell pepper
• 1 medium, chopped onion
• 3, minced garlic cloves
• 4 tbsp vegetable oil
• 3 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp curry powder
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1, whole (optional for heat) scotch bonnet pepper

Instructions

1. Step 1: Heat 4 tablespoons of vegetable oil in a heavy-bottomed pot over medium heat. Add 1 chopped medium onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
2. Step 2: Add 1 large chopped red bell pepper, 14 ounces of canned plum tomatoes, and 2 tablespoons of tomato paste to the pot. Cook for 10 minutes, stirring occasionally, until the mixture thickens and deepens in color.
3. Step 3: Stir in 2 cups of long-grain parboiled rice, coating each grain with the tomato mixture.
4. Step 4: Pour in 3 cups of chicken broth, then add 1 teaspoon dried thyme, 1 teaspoon curry powder, 1 bay leaf, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place 1 whole scotch bonnet pepper on top if you desire heat without overwhelming spice.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork and serving.