Spiced Nigerian Jollof-Inspired Rice with Tomatoes and Peppers

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A vibrant West African rice dish simmered with tomatoes, bell peppers, and aromatic spices for a flavorful vegetarian main or side. This African-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs long grain parboiled rice, tomato paste, fresh tomatoes, blended for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 2 large (about 1 1/2 cups) fresh tomatoes, blended
• 1 medium red bell pepper, blended
• 1 medium onion, chopped
• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 bouillon cube (vegetable)
• 1 tsp thyme (dried)
• 1 tsp curry powder
• 1 bay leaf
• 3 cups water
• to taste salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear; set aside to drain.
2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4 minutes until fragrant and softened.
3. Step 3: Stir in 3 tbsp tomato paste, 1 1/2 cups blended fresh tomatoes, and 1 blended medium red bell pepper. Cook over medium heat for 10 minutes, stirring occasionally, until the tomato mixture thickens and darkens.
4. Step 4: Add 1 tsp dried thyme, 1 tsp curry powder, 1 vegetable bouillon cube, 1 bay leaf, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Pour in 3 cups water and bring to a boil. Add the drained rice and salt to taste, stir once, cover tightly, reduce heat to low, and simmer for 20 minutes without lifting the lid.
6. Step 6: After 20 minutes, remove from heat, fluff rice gently with a fork, discard bay leaf, and serve warm.