Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A flavorful one-pot rice dish simmered with tomatoes, bell peppers, and aromatic spices inspired by West African jollof. This African-inspired one-pot recipe, ready in about 50 minutes, pairs long grain parboiled rice, tomato paste, fresh plum tomatoes, chopped 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
• 3 tbsp tomato paste
• 2 cups fresh plum tomatoes, chopped
• 1 medium red bell pepper, chopped
• 1 medium onion, diced
• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 small (optional for heat) scotch bonnet pepper, finely chopped
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 bay leaf
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger, cooking for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 3 tbsp tomato paste, 2 cups chopped fresh plum tomatoes, 1 medium chopped red bell pepper, and 1 small finely chopped scotch bonnet pepper (optional). Cook for 8-10 minutes, stirring occasionally until the tomato mixture thickens and darkens in color.
3. Step 3: Add 2 cups long grain parboiled rice, 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the rice evenly with the tomato mixture.
4. Step 4: Pour in 3 cups chicken broth and bring the pot to a boil. Reduce heat to low, cover tightly, and simmer for 25 minutes until the rice is cooked and liquid absorbed. Remove bay leaf before fluffing the rice with a fork and serving.