Spiced Senegalese Jollof Rice with Tomatoes and Bell Peppers

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant one-pot dish where long-grain rice is cooked with spicy tomato sauce, bell peppers, and a blend of West African seasonings for a flavorful meal. This African recipe, ready in about 45 minutes, pairs long-grain rice, crushed tomatoes, red bell pepper 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 (380g), rinsed long-grain rice
• 400g can crushed tomatoes
• 1 large, diced red bell pepper
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 tbsp fresh, grated ginger
• 3 tbsp vegetable oil
• 2 tbsp tomato paste
• 3 cups (720ml) chicken or vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 chopped, for garnish scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until soft. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
2. Step 2: Add 2 tbsp tomato paste and 400g crushed tomatoes to the pot, stirring and cooking for 5 minutes to concentrate flavors.
3. Step 3: Stir in 1 large diced red bell pepper, 1 tsp dried thyme, 1 bay leaf, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Add 2 cups rinsed long-grain rice and stir to coat the grains with the tomato mixture.
5. Step 5: Pour in 3 cups broth, bring to a boil, then reduce heat to low and cover. Cook for 20 minutes without lifting the lid until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff rice with fork and garnish with 2 chopped scallions before serving.