Spicy Rema-Inspired Jollof Rice with Roasted Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A flavorful West African jollof rice dish with smoky tomato base and sweet, caramelized roasted plantains, celebrating vibrant music and culture. This african-inspired rice & grains ready in about 55 minutes pairs long grain parboiled rice, canned crushed tomatoes, large, diced red bell pepper 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
• 2 medium, peeled and sliced into 1/2-inch pieces ripe plantains
• 1 cup canned crushed tomatoes
• 1 large, diced red bell pepper
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 inch piece, minced ginger root
• 1 small, finely chopped (optional for heat) scotch bonnet pepper
• 2 tbsp tomato paste
• 4 tbsp vegetable oil
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and sliced plantains with 1 tablespoon vegetable oil and 1 tablespoon honey; spread on a baking sheet and roast for 20 minutes until golden and caramelized, flipping halfway.
2. Step 2: While plantains roast, rinse 2 cups long grain parboiled rice under cold water until water runs clear; set aside.
3. Step 3: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, 1 inch minced ginger, and 1 small finely chopped scotch bonnet pepper; sauté for 4-5 minutes until fragrant and softened.
4. Step 4: Stir in 1 large diced red bell pepper, 1 cup canned crushed tomatoes, and 2 tablespoons tomato paste; cook for 8 minutes, stirring occasionally, until the sauce thickens and darkens.
5. Step 5: Add 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper; mix well.
6. Step 6: Pour in 3 cups chicken broth and bring to a boil. Add the rinsed rice, stir, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove bay leaf and fluff rice with a fork. Serve the jollof rice hot topped with the roasted plantains for a balance of spicy and sweet flavors.