West AfricanMedium · Hot
Smoky Jollof Rice with Bell Peppers and Tomato Sauce
A rich, smoky West African jollof rice cooked in a vibrant tomato sauce with colorful bell peppers. This is the kind of dish that fills the kitchen with warm, spiced aromas and brings everyone to the table.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Preparation
1
Dice one medium yellow onion for the tomato sauce. Slice the remaining half onion and cut the bell peppers into strips.
Make the Tomato Sauce
3
Stir in the chopped tomatoes, tomato sauce, smoked paprika, and cayenne. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
Cook the Bell Peppers
4
Add the sliced onion and bell pepper strips. Sauté for 5-6 minutes until the peppers are slightly charred and tender but still hold their shape. Set aside.
Combine and Cook the Rice
5
Bring the mixture to a boil, then reduce the heat to low. Cover tightly with a lid and cook for 18-20 minutes without lifting the lid.
6
In the last 5 minutes of cooking, scatter the sautéed bell peppers and onions on top of the rice. Cover and finish cooking.
Rest and Serve
7
Fluff the rice gently with a fork, mixing the bell peppers throughout. Serve warm as a centerpiece dish.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
636
per serving
Low sugar · 12gLow saturated fat · 2g
Protein
12g
Carbs
117g
Fat
13g
Sat. fat
2g
Fiber
7g
Sugar
12g
Sodium
1395mg
Gluten FreeDairy FreeNut FreeEgg FreeHeart HealthyDiabetes FriendlyLow CholesterolHigh FiberBalanced MealOne PotMeal Prep
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.8m³
Land
21Pt
Runoff
0.08g P
Long-grain white rice drives 47% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
TenderSaucySlightly Crispy
Aromas
SmokyTomato BasedSpicyHerbal
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenSkilletChef KnifeCutting BoardWooden SpoonMeasuring CupsMeasuring SpoonsMixing BowlAluminum FoilPlastic WrapKitchen Towel
Counter FootprintMedium
Safety & Storage
Cross Contamination
Commercial chicken broth may be processed in facilities that handle soy, milk, eggs, wheat, or fish. Verify chicken broth labels for allergen-free certification if serving to individuals with severe food allergies.
Cooking Temperature
Ensure rice reaches internal temperature of 165°F (74°C) when cooked. Bring tomato sauce to bubbling boil before adding rice to ensure proper cooking throughout.
Storage
Cool cooked jollof rice to room temperature within 2 hours, then refrigerate at 40°F (4°C) or below. Consume within 3-4 days or freeze for up to 2 months. Reheat to 165°F (74°C) before serving.
Handling
Use separate cutting boards and utensils for raw chicken broth preparation. Wash hands thoroughly after handling raw ingredients before touching cooked rice.
High Risk Population
Leftover rice poses Bacillus cereus risk if not properly cooled and stored. Pregnant women, young children, elderly, and immunocompromised individuals should only consume freshly cooked or properly reheated rice.
Pro Tips
Technique
That lid stays sealed until the very end—lifting it releases steam and you lose the magic that makes each grain perfectly separate. Trust your nose; when you catch that smoky tomato aroma through the steam, it's ready.
Make Ahead
Dice your onions, slice your peppers, and measure all your spices the night before. Come cooking time, you're just building layers and stirring, not scrambling for measurements.
Substitution
While this recipe uses sunflower oil, a tablespoon of palm oil stirred in at the end adds an authentic depth that nothing else can replicate—that signature West African richness is worth tracking down.
Equipment
A heavy-bottomed Dutch oven makes all the difference here. The even heat distribution prevents the bottom from scorching while that tight-fitting lid traps every bit of steam to cook the rice evenly.
From the chef
In Ghana, we don't argue about which jollof is best—we already know the answer. This pot is my tribute to that heritage: deep tomato color, smoky paprika warmth, and bell peppers that caramelize into sweet pockets of flavor in every grain. Get the portions right, share generously, and watch how quickly the neighbors appear at your door.
TagsSmokySpicyTomato RichWest AfricanWeeknight Dinner
Source: generated · June 10, 2026