Spiced Vegan Jollof Rice with Scotch Bonnet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant vegan version of the classic West African Jollof rice, featuring smoky paprika, cumin, and a hint of scotch bonnet heat. This african-inspired african (vegan) ready in about 60 minutes pairs basmati rice, coconut oil, large red bell pepper, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 cups basmati rice
• 3 tbsp coconut oil
• 1 large red bell pepper, chopped
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp curry powder
• 3 cups vegetable broth
• 1 scotch bonnet pepper, whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until clear; drain and set aside.
2. Step 2: Heat 3 tbsp coconut oil in a large pot over medium heat. Add 1 large chopped red bell pepper and 1 diced medium onion; sauté for 6 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
4. Step 4: Add 3 tbsp tomato paste and 14 oz canned crushed tomatoes, stirring well. Simmer for 7 minutes until sauce thickens and darkens.
5. Step 5: Mix in 1 1/2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp curry powder, 1 tsp salt, and 1/2 tsp black pepper. Stir thoroughly to blend spices.
6. Step 6: Add drained rice, 3 cups vegetable broth, and 1 whole scotch bonnet pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let stand covered for 10 minutes. Discard scotch bonnet pepper, fluff rice with a fork, and garnish with 1/4 cup chopped fresh parsley before serving.