Spicy Nigerian Jollof Rice with Scotch Bonnet and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Nigerian jollof rice cooked with ripe tomatoes, bell peppers, and a blend of spices delivering a bold, warming flavor. This african-inspired rice & grains ready in about 55 minutes pairs long grain parboiled rice, tomato paste, medium, blended fresh tomatoes 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.

Prep: 15 min Cook: 40 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear; drain and set aside.
  2. Step 2: Heat 4 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 3-4 minutes until fragrant and translucent.
  3. Step 3: Stir in 3 tbsp tomato paste and cook for 5 minutes until the paste darkens and oil begins to separate.
  4. Step 4: Add blended mixture of 4 medium fresh tomatoes and 1 large red bell pepper, then 1 tsp curry powder, 1 tsp dried thyme, and whole scotch bonnet pepper if using. Simmer uncovered for 10 minutes until the sauce thickens.
  5. Step 5: Remove the scotch bonnet pepper, then add the rinsed rice to the pot, stirring well to coat rice grains with sauce.
  6. Step 6: Pour in 3 cups chicken broth, season with salt to taste and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and cook for 25-30 minutes until rice is tender and liquid absorbed.
  7. Step 7: Remove from heat and let stand covered for 5 minutes before fluffing with a fork and serving.

Frequently asked questions

How long does Spicy Nigerian Jollof Rice with Scotch Bonnet and Bell Peppers take to make?

Total time is about 55 minutes (15 min prep + 40 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 Spicy Nigerian Jollof Rice with Scotch Bonnet 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 Spicy Nigerian Jollof Rice with Scotch Bonnet 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 Spicy Nigerian Jollof Rice with Scotch Bonnet 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 Spicy Nigerian Jollof Rice with Scotch Bonnet and Bell Peppers?

African rice & grains 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.

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