Vegetarian Nigerian-Style Jollof Rice with Peppers and Tomatoes

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

A fragrant, tomato-rich one-pot rice dish simmered with bell peppers and spices, capturing the vibrant flavors of West Africa. This African-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs long grain parboiled rice, vegetable oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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
• 1/4 cup vegetable oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 3 medium fresh tomatoes, pureed
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 3 cups vegetable broth
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 bay leaf
• 1 scotch bonnet pepper, whole
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups long grain parboiled rice under cold water until water runs clear; drain well and set aside.
2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium chopped onion and sauté for 4 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp grated ginger, and 1 large chopped red bell pepper, cooking for 3 minutes until softened and fragrant.
4. Step 4: Stir in 3 pureed fresh tomatoes and 2 tbsp tomato paste, cooking for 6 minutes until the sauce thickens and deepens in color.
5. Step 5: Add 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, 1 whole scotch bonnet pepper, 1 1/2 tsp salt, and 1 tsp black pepper; mix well to combine all spices.
6. Step 6: Add the drained rice to the pot and stir to coat each grain with the tomato mixture.
7. Step 7: Pour in 3 cups vegetable broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice is tender and liquid absorbed.
8. Step 8: Remove the whole scotch bonnet pepper and bay leaf before fluffing the rice with a fork and serving hot.