Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers
A flavorful one-pot rice dish simmered with tomatoes, bell peppers, and aromatic spices inspired by West African jollof. This african-inspired one pot 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain parboiled rice from drying out.
Can I substitute ingredients in Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Nigerian Jollof-Style One-Pot Rice with Tomato and Bell Peppers?
African one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
