Tomato-Braised Jollof Rice with Bell Peppers

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

A vibrant rice dish simmered with tomatoes, bell peppers, and aromatic spices, offering a perfect balance of sweet and smoky flavors. This Nigerian-inspired quick recipe, ready in about 45 minutes, pairs long-grain parboiled rice, medium tomatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 20 min Cook: 25 min Serves 4 Nigerian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium heat, warm 2 tbsp vegetable oil until shimmering. Add 50g chopped small onion and 10g minced garlic cloves, and sauté for 3 minutes until the onion is translucent and fragrant.
  2. Step 2: Add 300g chopped medium tomatoes, 150g chopped red bell pepper, and 5g minced scotch bonnet pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
  3. Step 3: Stir in 30g tomato paste, 1 tsp dried thyme, and 1 tsp dried curry powder. Cook for 2 minutes until the spices are aromatic.
  4. Step 4: Add 200g long-grain parboiled rice, 950ml chicken stock, 1/2 tsp salt, and 1 bay leaf. Bring to a gentle boil, then reduce heat to low.
  5. Step 5: Cover and simmer for 25 minutes, or until the rice is tender and the liquid is fully absorbed, stirring once halfway through to prevent sticking.

Frequently asked questions

How long does Tomato-Braised Jollof Rice with Bell Peppers take to make?

Total time is about 45 minutes (20 min prep + 25 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 Tomato-Braised Jollof Rice with 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 Tomato-Braised Jollof Rice with 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 Tomato-Braised Jollof Rice with 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 Tomato-Braised Jollof Rice with Bell Peppers?

Nigerian quick meals 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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