Slow-Simmered Ghanaian Tomato and Pepper Jollof Rice

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A vibrant West African one-pot rice dish cooked in a rich blend of tomatoes, red bell peppers, and traditional spices, delivering deep flavor and a comforting aroma. This African-inspired rice and grain recipe, ready in about 60 minutes, pairs long-grain parboiled rice, ripe plum tomatoes, red bell peppers 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
• 4 medium, chopped ripe plum tomatoes
• 2 medium, seeded and chopped red bell peppers
• 1 large, diced onion
• 3, minced garlic cloves
• 1 inch, grated ginger root
• 4 tbsp vegetable oil
• 3 tbsp tomato paste
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 2 cups of long-grain parboiled rice under cold water until water runs clear, then set aside to drain.
2. Step 2: Blend 4 medium chopped ripe plum tomatoes and 2 chopped red bell peppers in a blender until smooth; set aside.
3. Step 3: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent.
4. Step 4: Stir in 3 minced garlic cloves and 1 inch grated ginger root, cooking for 1 minute until fragrant.
5. Step 5: Add 3 tbsp tomato paste and cook for 3 minutes, stirring constantly, until the paste darkens slightly and the mixture thickens.
6. Step 6: Pour in the blended tomato and pepper mixture, then add 1/2 tsp cayenne pepper, 1 tsp dried thyme, and 1 bay leaf. Simmer uncovered over medium heat for 10 minutes until the sauce reduces and thickens.
7. Step 7: Add the drained rice to the pot, stirring gently to coat each grain in the sauce.
8. Step 8: Pour in 3 cups chicken broth and season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes until rice is tender and liquid is absorbed.
9. Step 9: Remove from heat and let it sit covered for 5 minutes before fluffing with a fork and serving.