Wood-Fired Spiced Nigerian Jollof Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A vibrant, smoky one-pot rice dish infused with traditional Nigerian spices and charred tomato base, perfect for a flavorful family meal. This african-inspired rice & grains ready in about 60 minutes pairs long-grain parboiled rice, tomato paste, medium, blended fresh plum tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 4 tbsp tomato paste
• 5 medium, blended fresh plum tomatoes
• 1 large, blended red bell pepper
• 1 large, chopped onion
• 1/4 cup vegetable oil
• 3 minced garlic cloves
• 1 tbsp minced ginger
• 1 tsp curry powder
• 1 tsp thyme, dried
• 2 bay leaves
• 3 cups chicken stock
• 1 whole scotch bonnet pepper
• to taste salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika

Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 large chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger, sauté for 4 minutes until fragrant and translucent.
2. Step 2: Stir in 4 tbsp tomato paste, 5 blended fresh plum tomatoes, and 1 blended red bell pepper. Cook for 10 minutes, stirring occasionally, until the tomato mixture thickens and darkens with a smoky aroma.
3. Step 3: Add 1 tsp curry powder, 1 tsp dried thyme, 1 tsp smoked paprika, 2 bay leaves, and 1 whole scotch bonnet pepper to the pot. Stir to combine and cook for 2 minutes.
4. Step 4: Rinse 2 cups long-grain parboiled rice under cold water until water runs clear, then add to the pot. Pour in 3 cups chicken stock, season with salt to taste and 1/2 tsp black pepper, and stir gently.
5. Step 5: Bring mixture to a boil, then reduce heat to low. Cover pot tightly and simmer for 25-30 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 10 minutes before fluffing with a fork and serving.