Stovetop Jollof Rice with Smoked Paprika and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fragrant West African rice dish featuring smoked paprika, curry powder, and cumin, cooked to fluffy perfection on the stovetop. This african (vegetarian option) ready in about 60 minutes pairs long grain parboiled rice, vegetable oil, medium onion, diced 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 vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 bay leaf
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 fresh thyme sprigs
• 1 scotch bonnet pepper, whole (optional)

Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear to remove excess starch; set aside to drain.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 diced medium onion and sauté for 4 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant, stirring continuously.
4. Step 4: Add 14 oz canned crushed tomatoes and 2 tbsp tomato paste to the pot, stirring to combine. Cook for 5 minutes until the tomato mixture thickens and deepens in color.
5. Step 5: Mix in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp curry powder, 1 tsp salt, and 1/2 tsp black pepper. Stir well to evenly coat the tomato base with spices.
6. Step 6: Add 2 cups rinsed rice, 3 cups vegetable broth, 1 bay leaf, 2 sprigs fresh thyme, and 1 whole scotch bonnet pepper (optional for heat). Stir gently to distribute ingredients.
7. Step 7: Bring mixture to a boil over medium-high heat, then reduce heat to low. Cover tightly and simmer for 30-35 minutes, or until rice is tender and liquid absorbed.
8. Step 8: Remove from heat and let rice rest, covered, for 10 minutes to steam and finish cooking. Discard bay leaf, thyme sprigs, and scotch bonnet before fluffing with a fork and serving.