Spiced Seafood Jollof Rice with Tomatoes and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant West African one-pot dish combining long-grain rice with a spicy tomato and red pepper sauce, topped with succulent shrimp and fish. This african ready in about 55 minutes pairs long-grain parboiled rice, shrimp, white fish fillet for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 12 large, peeled and deveined shrimp
• 8 oz, cut into bite-sized pieces white fish fillet
• 2 medium, diced red bell peppers
• 3 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 tbsp grated ginger
• 4 tbsp vegetable oil
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chicken broth
• to taste salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish scallions

Instructions

1. Step 1: Rinse 2 cups long-grain parboiled rice under cold water until water runs clear; set aside.
2. Step 2: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until soft.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 3 tbsp tomato paste and 1 can (14 oz) diced tomatoes, cooking for 7-8 minutes until the sauce thickens and deepens in color.
5. Step 5: Add 2 diced red bell peppers, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 bay leaf, salt to taste, and 1/2 tsp black pepper. Stir well.
6. Step 6: Pour in 3 cups chicken broth and bring to a boil.
7. Step 7: Add the rinsed rice, stir, reduce heat to low, cover, and cook for 15 minutes.
8. Step 8: Nestle 12 large peeled shrimp and 8 oz bite-sized white fish pieces into the rice, cover again, and cook for an additional 8-10 minutes until seafood is cooked through and rice is tender.
9. Step 9: Remove from heat, discard bay leaf, fluff rice gently with a fork.
10. Step 10: Garnish with 1/4 cup chopped scallions and serve hot.