Oven-Baked Jollof Rice (Easy, No-Stir Method)
This easy, flavorful, and flawlessly cooked African classic oven-baked jollof rice is made simple by taking the easy way out. Just stir it all together in a casserole dish, and put it in the oven. With its well-seasoned goodness, including onion, garlic, and tomatoes with some nutritious veggies thrown in, it’s perfect for regular nights or special occasions!
Jollof rice is a legendary one-pot dish that’s ubiquitous in Senegal, Nigeria, Cameroon, Ghana, Liberia, Togo, and Sierra Leone. In fact, this is the most popular party food in West Africa and has been gaining momentum elsewhere in East Africa.
Because of its popularity, there have been several debates about its origin. What I know for sure is that it is an amazing one-pot dish, and there is no argument when everyone is shoving it down their throat.
Why Bake It
While the classic jollof rice, sometimes called jellof rice, is cooked in a flavorful tomato-infused broth on the stovetop, the no-stir method lets you set it and forget it while getting other things done. With just five minutes of prep time and no constant stirring involved, you can have your jellof and eat it too. Just so you know, there is no absolute right or wrong way to cook this popular African rice recipe.
How to Bake Easy Jollof Rice
- Rinse the rice until the water runs clear. Please do not use parboiled rice! Add all the ingredients to the baking dish or casserole pan.
- Cover with aluminum foil and pop it in a 350℉ (180℃) oven for 70-80 minutes.
Tips & Tricks
- People say not to wash your rice because you remove the enriching vitamins. However, you really don’t lose that much, and washing your rice before cooking makes it fluffier.
- Let the rice sit covered for about ten minutes after removing it from the oven so that the rice evenly absorbs the remaining moisture. Then fluff your deliciousness with a fork and enjoy.
- Everyone’s oven is different. So if your rice is still hard with excess liquid after 80 minutes, be patient and turn up the heat just a tad. It just means your oven runs a little cooler than mine does.
- If your pan is dry, heat up some broth or water and stir it in. You want the liquid you’re adding to be hot so that it doesn’t cool your rice down.
Make Ahead and Leftovers
Store any leftover jollof rice in the fridge in an airtight container. It should last 3-4 days easily. It also freezes well for 4-5 months. To reheat it, add a splash of water or chicken broth, cover it, and bake it in a preheated 350℉ (180℃) oven for around 20 minutes. Ready!
Watch How to Make It
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This post was first published in March 2014 and has been updated with beautiful photos, a video, and more tips and notes.
Oven-Baked Jollof Rice
Ingredients
- 3-4 tablespoons (45-60ml) vegetable oil (feel free to reduce the amount of oil)
- 1 medium onion, diced (red or white)
- 2 teaspoons (2g) fresh thyme or 1 teaspoon (1g) dried thyme
- 1 tablespoon (15g) minced garlic or 2½ teaspoons (12g) garlic powder
- 3 cups (540g) long-grain rice, uncooked (I used basmati)
- 1 tablespoon (9g) paprika
- 2 teaspoons (5-6g) chicken bouillon
- salt and pepper to taste
- 1 14-ounce can tomato puree or sauce
- 4 cups (950ml) chicken broth or water
- 1 scotch bonnet pepper or ¾ teaspoon ground hot pepper (omit if cooking for kids)
- 1 pound (450g) vegetables (peas, carrots, green beans, corn, etc., optional)
- parsley for garnishing
Instructions
- Preheat oven to 350℉ (180℃). Rinse the rice with water and drain.
- In an approximately 13”x18”x2½” baking dish, combine all ingredients and stir so that everything is fully incorporated.
- Cover the pan tightly with aluminum foil. Double the foil if you can because it helps cook faster.
- Gently place in the oven and cook for 70-80 minutes. Carefully remove from the oven and check after 70 minutes. I’ve made this recipe several times, and 75 minutes works best in my oven.
- When the rice is done, remove it carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum foil, fluff with a fork, and stir in your add-ins until evenly combined. Serve warm.
Tips & Notes:
- Any shallow baking dish or a Dutch oven will work, as long as it’s large enough.
- If the baking pan doesn’t have a tight-fitting lid, cover it tightly with aluminum foil so the steam can’t escape. Doubling up foil over the lid is even better.
- You can replace the tomato sauce with a can of crushed tomatoes and blitz it in a food processor.
- To double the recipe, double everything except the cooking time. Depending on the size of the baking dish, you might have to add just a few more minutes, but not a lot.
- For optional vegetables and protein, sauté them first, then stir them in when the rice is done. That allows the colors to stay vibrant and ensures that your vegetables are perfectly cooked.
- One of our readers loves adding shredded cabbage, carrots, yellow pepper, and green onions to the mix.
- I used Royal basmati rice for this recipe, available at Walmart and Costco. I have tried several varieties, and they work just as well, using the same ratio of rice and water.
- As per some of our readers here, you can use brown rice, but that would need a bit more water (I cannot give you the exact measurements because I’ve never tried it), and it will take you two hours since brown rice takes longer to cook.
- Parboiled rice cooks too fast for this recipe and will turn mushy.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.
Do you not need to stir at all when cooking in the oven?
You can gently stir it half way through.
can this be made in a rice cooker?
Hi Renee. I have never tried making this in a rice cooker.
I believe you can use any of your favorite Rice. We used to use Uncle Ben’s Rice to make our Jollof Rice.etec.
I’m Americans and my husband is Nigeria. This is one of the few recipes that I can make he loves. I make it every week and he eats it for lunch for the week. Sometimes dinner!! I’ll fry up some croacker fish, steak, or hard boiled eggs and he sings my praises. Only thing I do different is 1 add more oil and I don’t have a scotch pepper so I use red pepper flakes, a whole red spicy pepper chopped up, and some Chilli powder as he likes his rice with a good kick to it.
Hi Nicole. Your husband is one lucky man :)! Thanks for using my recipe.
My husband is from Ghana so I need to make jollof
I have tried many different recipes, but this one is the best!
Before the onions I cook corned beef with Jamaican jerk seasoning, and I use smoked paprika!
That sounds delish!! Thanks for sharing, Joan!
I’m sorry to hear that you’ve had difficulties with the Jollof Rice recipe, especially since it has worked for many others. Cooking times and liquid ratios can sometimes vary depending on the type of rice used, the specific oven or stovetop, and even the altitude.
However, if you’ve had to add multiple cups of water and extend the cooking time significantly, it does sound like something is off. It’s possible that the type of rice you’re using may require more liquid or a longer cooking time than what’s specified in the recipe. I really can’t tell for sure without being there
Thank you for bringing this to my attention. Your feedback is invaluable for improving the recipe and helping others avoid similar issues. I appreciate your detailed account, and I’m sorry for the inconvenience you’ve experienced. Keep cooking and keep experimenting! ️
So authentic, loved it. I didn’t have spaghetti sauce so I did substitute can San Marzano tomatoes that I blended up and it came out perfectly
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Super fantastic recipe, such a delicious simple 1 pot dish, and the family loves it. I’ve made it 3 times so far, withe the first time being the original recipe, the second I added chicken thighs and the 3rd time made some Shish Tawook to go with it. I also used the leftover rice to stuff mini sweet peppers to include on a charcuterie board. Thanks for aothrt superb easy recpe!
Awesome! The Shish Tawook sounds like a delicious addition to this Jollof Rice. Will definitely try that out. Thanks, Rob!
This has become a family favourite. Thanks so much xoxoxox
Sound amazing, thank you so much Chris for trying this 🙂
I love rice and use it often in cooking. Thanks for the recipe, I’ll definitely try it!
Sounds great. Thank you for your love and support. Stay tuned for more amazing recipes 🙂
Quick question , can I use parboiled rice for this recipe?
Hi, Anaya. I didn’t parboil the rice for this recipe. I wouldn’t recommend doing so either or else it make the rice mushy.
Thank you, immaculate bites. It came out perfectly, beautifully, not too hot but just right! God bless
This is the first time I got jollof rice right. Usually it comes out burnt or too soggy. I followed the stove top instructions and some ginger, curry, and a basil leaf. Being a Wjite/Mexican lady, I am so happy I finally did it right.
Yaay! I’m so happy for you, Rita. Glad it turned out great for you.
Your video states to add oil but the written recipe makes no mention of oil. Is that a typo and if not, how much oil and what kind? And when are you publishing a cookbook? I would love to support, you are like the African version of iHeart Recipes. Keep doing what you are doing!!
Hi Terrell. I took the lazy way out and added all the ingredients to the baking pan without listing them.
I use to date a woman from Liberia, West Africa. She made Jellof Rice with anchovies. Do you have a recipe for that by chance.
Dear author,
This is a fascinating article i must agree. However, it is rather disappointing that the two countries of Jollof rice ( aka benachin/ Cheep) were not mentioned. These two countries Senegal and Gambia used to be one country with the following states. Jollof, Wallo, sine , Baol, kayorr and Saloum.
Jollof is a state and her natives are the Jollof tribe who speaks the Jollof language others say Wollof. These two countries Senegal and Gambia are the only countries in the world who are Jollof natives and invented this popular dish, hence the name Jollof rice. I thought to share a bit of Senegambian history with you. If you had mentioned Senegal and Gambia in the article, I would have give it five stars.
I have had the rice in the oven for 80 minutes double covered and it is still hard. Do I keep cooking?
Hi Christina! It could be the oven’s temperature is lower than the dial says. Or it could be high altitude, depending the person’s location. Yes, keep cooking it and check to make sure it has enough liquid, adding a little if necessary.
I tried this recipe and it was amazing! I am Ghanaian so I have been cooking this on the stove for years. My constant struggle has always been how to make the rice firm and long grain instead of soggy. The oven baked jollof is my savior, and so simple to make too!