Sweet and Spicy Rema-Inspired Jollof Rice Bowl

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

A flavorful West African rice bowl layered with spicy tomato sauce and sweet caramelized onions, inspired by the upbeat vibes of Rema's music. This african-inspired rice & grains ready in about 55 minutes pairs long grain parboiled rice, tomato paste, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
• 14 oz canned diced tomatoes
• 1 medium red bell pepper, chopped
• 1 large onion, sliced thin
• 1 small scotch bonnet pepper, deseeded and chopped
• 4 tbsp vegetable oil
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 3 cups chicken broth
• 1 tsp thyme, dried
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar

Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until clear. Drain and set aside.
2. Step 2: Heat 4 tbsp vegetable oil in a large pot over medium heat. Add 1 large thinly sliced onion and cook, stirring occasionally, for 10 minutes until caramelized and golden brown.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 small chopped scotch bonnet pepper, and 1 medium chopped red bell pepper; sauté for 3 minutes until fragrant.
4. Step 4: Add 3 tbsp tomato paste and 14 oz canned diced tomatoes to the pot; cook for 7 minutes stirring occasionally until the tomato mixture thickens and darkens.
5. Step 5: Pour in 3 cups chicken broth, 2 cups rinsed rice, 1 tsp dried thyme, 1 bay leaf, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp sugar; stir to combine.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes until rice is cooked and liquid absorbed. Remove bay leaf before serving.