Spicy Nigerian Jollof Rice with Tomato and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant West African one-pot dish featuring fragrant long-grain rice cooked in a spicy tomato and bell pepper sauce infused with traditional Nigerian spices. This african (vegetarian option) ready in about 55 minutes pairs long-grain parboiled rice, tomato paste, fresh tomatoes, blended 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
• 3 medium (about 1.5 cups) fresh tomatoes, blended
• 1 large (about 1/2 cup) red bell pepper, blended
• 1 medium yellow bell pepper, chopped
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 small scotch bonnet pepper, finely chopped
• 4 tbsp vegetable oil
• 3 cups chicken broth
• 1 tsp thyme, dried
• 2 leaves bay leaves
• 1.5 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups of long-grain parboiled rice under cold water until water runs clear, then set aside to drain.
2. Step 2: Heat 4 tablespoons of vegetable oil in a large pot over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tablespoon minced ginger, sautéing for about 3 minutes until fragrant and the onions are translucent.
3. Step 3: Stir in 3 tablespoons tomato paste, 1.5 cups blended fresh tomatoes, and 1/2 cup blended red bell pepper. Cook this mixture for 10 minutes over medium heat, stirring occasionally until it thickens and becomes a rich red sauce.
4. Step 4: Add 1 small finely chopped scotch bonnet pepper, 1 teaspoon dried thyme, 2 bay leaves, 1.5 teaspoons salt, and 1/2 teaspoon black pepper to the sauce, stirring well to combine.
5. Step 5: Pour in 3 cups chicken broth and bring the mixture to a boil. Add the drained rice and 1 medium chopped yellow bell pepper, stirring gently to distribute evenly.
6. Step 6: Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes until the rice is tender and has absorbed the liquid, checking once halfway to prevent sticking.
7. Step 7: Remove from heat, fluff the rice gently with a fork, discard bay leaves, and serve warm.