Tomato-Braised Jollof Rice with Bell Peppers

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

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.

Ingredients

• 200g long-grain parboiled rice
• 300g medium tomatoes
• 150g red bell pepper
• 50g small onion
• 10g garlic cloves
• 5g scotch bonnet pepper
• 2 tbsp vegetable oil
• 1 tsp dried thyme
• 1 tsp dried curry powder
• 30g tomato paste
• 950ml chicken stock
• 1/2 tsp salt
• 1 bay leaf

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.