Vegetable Jollof Rice with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant tomato-based rice dish cooked with bell peppers, carrots, and peas for a sweet, savory one-pot meal. This nigerian-inspired vegetarian ready in about 55 minutes pairs Long-grain rice, Vegetable broth, medium Tomatoes 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 rice
• 3 cups Vegetable broth
• 3 medium Tomatoes
• 2 Bell peppers
• 1 medium Onion
• 3 cloves Garlic
• 1 Scotch bonnet pepper
• 2 tbsp Palm oil
• 1/2 cup Carrots
• 1/2 cup Peas
• 1 tbsp Tomatillo paste
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Rinse 2 cups long-grain rice under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp palm oil in a pot over medium heat, add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 2 minutes until fragrant.
3. Step 3: Add 3 chopped medium tomatoes, 2 chopped bell peppers (1 red, 1 green), and 1 minced scotch bonnet pepper, cooking for 5 minutes until tomatoes break down.
4. Step 4: Stir in 1 tbsp tomatillo paste, 1 tsp salt, and 1/2 tsp black pepper, then add 2 cups cooked rice and 3 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
5. Step 5: Add 1/2 cup diced carrots and 1/2 cup frozen peas, cover, and cook for 5 more minutes until rice is tender and liquid is absorbed.