Spiced Nigerian-Inspired Jollof Rice with Tomato and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant West African-style one-pot meal bursting with tomato, bell pepper, and warming spices, delivering rich flavors and a satisfying texture. This african-inspired rice & grains ready in about 50 minutes pairs long grain parboiled rice, tomato paste, fresh tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. 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
• 3 tbsp tomato paste
• 3 medium, diced fresh tomatoes
• 1 large, diced red bell pepper
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 1/4 cup vegetable oil
• 3 1/2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp curry powder
• 1, deseeded and finely chopped (optional for heat) scotch bonnet pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear and set aside to drain.
2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp minced ginger root, and 1 large diced red bell pepper. Cook for 3 minutes until fragrant.
4. Step 4: Add 3 tbsp tomato paste and 3 diced fresh medium tomatoes, stirring constantly and cooking for 6-7 minutes until the mixture thickens and darkens.
5. Step 5: Stir in 1 tsp dried thyme, 1 tsp curry powder, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 deseeded finely chopped scotch bonnet pepper (optional). Cook for another 2 minutes.
6. Step 6: Pour in 3 1/2 cups chicken broth and bring to a boil.
7. Step 7: Add the drained rice, stir well, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 20-25 minutes until rice is tender and liquid is absorbed.
8. Step 8: Remove from heat and let sit covered for 5 minutes before fluffing rice with a fork and serving.