Jollof Rice – Easy, flavorful and perfectly cooked African classic dish Jollof rice both made completely in the oven and on stovetop. Perfect for regular nights or special occasions!
Jollof rice is a legendary one-pot dish that’s ubiquitous in 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 as to 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.
What is Jollof Rice?
Jollof Rice, or sometimes called as jellof rice, is a classic rice dish cooked in a flavorful tomato-based broth. With its several regional variations in name and ingredients, there is NO absolute right or wrong way of cooking this popular African rice recipe.
Jollof Rice Ingredients
I just want to say that jollof rice is great for entertaining, especially if you have picky kids. They always go for it.
It is fair to say, this delicious rice dish is fairly easy to make anywhere in the world because the ingredients are easy to find.
Despite its many variations, the most common ingredients of a jollof rice recipe are as follows:
- rice (uncooked long-grain rice)
- tomato sauce
- chicken broth (or water)
- onions
- cooking oil
- vegetables (like peas and carrots)
- hot pepper
- salt
- scotch bonnet pepper or hot pepper
How to Cook Jollof Rice?
Traditionally, Jollof is cooked over the stovetop; involving with a lot of stirring and sometimes the rice would stick to the pot making the dish quite unappetizing.
In this blog post, I completely eliminated that problem by making it in the oven with just a 5-minute prep time and no constant stirring involved. But if you want to stick to the traditional way, I’ve also included the stovetop method here in this blog post.
It started by RINSING the rice and NOT PARBOILING it. Followed by combining all the ingredients in the baking dish or pan. And lastly, covering it with aluminum foil and popping in the oven. Isn’t that easy enough for you?
Now, if you are not vegan and want to throw in some meat or protein, do so by all means. Simply stir fry shrimp, beef or chicken and medley of vegetables, mix with the rice and serve.
What to Serve with Jollof Rice?
This delicious rice dish can be served with just about any meat or non-meat recipes that you like. You can start with these few below and then explore other recipes to pair with this lovely dish:
- Chicken Stew (African-style)
- Suya Chicken
- Fried Plantains
- Asun (Spicy Roast Goat)
- Curried Goat Stew
- African Beef Stew
- Cucumber Tomato Salad
More Popular African Recipes That You’ll Love
- Egusi Soup
- Eru
- Moin Moin
- Puff Puff (Please also see my list of Puff Puff Recipes HERE)
- Fish Pepper Soup
- Okra Soup
- Maafe
How to Make Jollof Rice
Baking Method
Preheat oven to 350 degrees F. Rinse rice through the water. In a half sheet baking pan.
In a half sheet pan (12-13/16″ l. x 10-7/16″ w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined.
Cover tightly with aluminum foil paper. Double if you can, it helps cook faster. Gently place in oven and let it cook for about 70 -80 minutes. Carefully remove from the oven and check after 70 minutes. Since posting I have retried recipes several times and it works best for my oven after 75 minutes.
Remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork and mix evenly. Serve warm.
Watch How to Make It
Jollof Rice – Easy, flavorful and perfectly cooked African classic dish Jollof rice both made completely in the oven and on the stovetop. Perfect for regular nights or special occasions!
- 3-4 tablespoons (42ml-56ml) vegetable oil
- 1 medium onion , diced, (red or white onions)
- 2 teaspoons (1.6g) fresh thyme or 1 teaspoon (1g) dried thyme , optional
- 1 tablespoon (8g) minced garlic or (9.7g) garlic powder
- 3 cups (591g) rice , long-grain, uncooked rice (I used Basmati)
- 1 tablespoon (7g) paprika
- 2 teaspoons (4g) chicken bouillon
- salt and pepper to taste
- 1 14-ounce can of tomato sauce or puree
- 4 cups (1000ml) chicken broth or water ( 5 1/4 cups for stove top)
- 1 scotch bonnet pepper or ¾ teaspoon hot pepper , omit if cooking for kids
- 1 pound (453.59g) vegetables (optional) (can be peas and carrots, green beans or corn)
- parsley for garnishing
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Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan
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In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined.
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Cover tightly with aluminum foil paper. Double if you can, it helps cook faster.
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Gently place in oven and let it cook for about 70-80 minutes. Carefully remove from the oven and check after 70 minutes. Since posting, I have retried recipes several times and it works best for my oven after 75 minutes.
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Remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork, thrown in your add-ins and mix evenly. Serve warm.
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Heat oil in a medium saucepan over medium-high heat.
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Next add onions, thyme, and garlic, cook for about 2 minutes or until onion becomes soft and translucent.
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Add rice, season with paprika, bouillon, salt, and pepper.
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Cook stirring often until fragrant, for about 30 seconds. and brown stirring occasionally, for about 2-3 minutes.
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Pour tomatoes sauce, chicken broth, and hot pepper, if using any into saucepan.
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Bring to a boil stirring once or twice. Reduce heat to low, cover saucepan and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.
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Remove pan from heat, let it sit covered for 5 minutes then fluff rice with a fork or serving spoon. Then throw in sauteed veggies and/or beef, chicken and shrimp and mix, if desired
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Garnish with parsley and serve.
Cookware
- Use 5 1/4 cups of broth or water when making this stove top.
- I have tried several cookware for this rice and my recommendation are as follows: any shallow baking dish would work here, a Dutch oven is good, too and an aluminum baking dish.
- Make sure they have a tight fitting lid or cover it tightly with an aluminum foil as show in the video.
- Tightly cover the pot or pan with foil paper or its corresponding lid. Double foil paper to retain more heat.
Tomato Sauce Substitute
- If you don't have a can of tomato sauce in your pantry, you may replace it with a can of crushed tomatoes or tomato puree (thicker than tomato sauce), HOWEVER the consistency will not be the same.
- I would recommend, if you can, to use the can of tomato sauce if you can get your hands on it because it’s a crucial ingredient to this dish.
Doubling the Recipe
- To double the recipe, double everything EXCEPT the cooking time. You might have to add just a few minutes more, depending on the baking dish. Start checking after 80 minutes.
Other Add-ins
- If you want to add other vegetables in this dish like green beans and corn, sauté first the vegetables and throw it in when it’s all done. It is vibrant and colorful this way, also this would ensure that your vegetables are perfectly cooked.
- One of our readers threw in shredded cabbage, carrots, yellow pepper and green onions into the mix.
- On the other hand, if you want to throw in shrimp, saute them first and add them as you fluff the rice. The residual heat will warm them enough and they will not go rubbery.
- Make sure your beef or any other meat is cooked before throwing it in the mix.
Rice
- The rice was NOT PARBOILED before putting in the oven. All you need to do is RINSE the rice with water.
- I use Royal basmati rice for this recipe which is available at Walmart and Costco. I have tried several variety and they work just as well.
- If you don't have basmati rice, you may replace it with white long-grain rice with 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 (cannot give you the exact measurements because I never tried it) and it will take you two hours since brown rice takes longer to cook.
Scotch Bonnet Pepper Substitute
- Swap habanero pepper for scotch bonnet or replace it with ¾ teaspoon hot pepper. Omit if serving it for the kids.
Using Bouillon Cubes
- You may swap bouillon cubes with 1-2 teaspoons of Creole seasoning. That should add more flavor to it.
- When using bouillon cubes instead of the powder, simply dissolve it completely in liquid before adding.
Paprika Substitute
- You may leave out completely the paprika, or swap it with curry. It would slightly alter the taste, but not that much if you love curry.
Other Notes
- To avoid a mushy rice, reduce the liquid by 1/3 cup.
- You can also cook this in a rice cooker.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
This Jollof recipe is fabulous!! Super easy to make and turned out amazing!! Best jollof recipe I’ve tried so far. I’ll be using this one from now on!!
Have you ever made this in a rice cooker? Did you get the same great results??
Im also thinking of making this exactl recipe in my instant pot! Hopefully it turns out!
You have the patience of a saint.
Was wondering if I could use spaghetti sauce instead of tomato sauce?
Yes you sure . It works just fine .
Hi! Imma, I was just thinking about serving a rice dish for Sunday, and the Jollof Rice recipe looks like the perfect dish. I can’t wait to try it and let you know how my family, and I enjoyed it. The problem with my family is everyone doesn’t care for spicy foods, but I love a little heat to my food I look forward to that extra bite back. Anyway, I want all my family to enjoy this wonderful dish you have shared with me any so many others. So what I’m trying to say Imma, if I omit the Peppers will the dish still be as tasty or will removing the peppers take away from the dish.
FIRST OF ALL…Madam, YOU SAVED MY LIFE!
I didn’t know you can make rice in an oven. First of all I cannot even make rice, my whole life has been dedicated to rice cookers! I tried it on the stove, YES I SCREWED THAT UP, Lol! But the “OVEN TECHNIQUE”, Ma’am I am clapping my hands for the both of us. My Tanzanian husband is following the aroma from the bedroom to the kitchen, he turned off football, lol. I can’t wait for my mom to try!!! I am first generation born in U.S. we are from SL.
I’m so happy reading your comment. Glad it turned out well for you. Cooking jollof rice has never been this easy. 😉
Jollof rice is originated from senegal. It is the Senegalese national dish.
I made this rice as a side dish for dinner tonight. Your recipes are so on point. We enjoyed it so much, I couldn’t stop eating it. Thank you for all your great recipes.
I just made this rice and completely forgot to cover the pan with foil . BUT it turned out great and cooked really well . Just added 5 more min but that it. Will make another pan but will remember to cover it.
What if I dont have the can tomato sauce? What is the substitute
You can use a can of crushed tomatoes, however the consistency will not be the same. I would recommend, if you can, to use the can of tomato sauce if you can get your hands on it because it’s a crucial ingredient to this dish 🙂
Hello, I am wondering if I can double the recipe easily? Would everything be doubled except for maybe the salt? Would any directions change other than needing a bigger pan?
Thank you!
Karen
Hello Karen,
Everything should be doubled except the cooking time. You might have to add just a few minutes more, depending on the baking dish. Start checking after 80 minutes .
Hi Imma
.
I ABSOLUTELY LOVE YOUR RECIPES!!!
Yours is my favourite go to website.
What adjustments would I need to make to prepare Basmati Brown Rice for my jollof.
I believe brown rice basmati takes lokner to cook than the white rice version.
Please help.
I totally spaced out and forgot to add the 1/2 cup oil! It’s already in the oven will it turn out ok still?
Hi Christina. I am sure you would have definitely taken out the rice from the oven by now :). I am guessing the rice was a little on the dry side. Do let me know how it turned out.
We want to make this for 12 people this weekend, so I am guessing we will need to double it (at least). Will I need to adjust cooking times?
Also, I want to use green beans and sliced carrots. Should I put them in with all the other ingredients or wair a bit? (Will they overcook?)
Thank you.
Hi Chuck,
The same amount of cooking time works . I like to sauté the vegetables and throw it in when it’s all done. It is vibrant and colorful this way, also you would ensure that your vegetables are perfectly cooked.
Happy Cooking .
Is it pre-boiled rice or just raw rice, to be used
It’s uncooked and rinsed rice.
This is no Joke.. I made this JRice yesterday and exactly taste like party Rice. Never will i cook jollof rice in a pot n on fire…No..No… I sent this link to all my Foodie Contacts and honestly to learn… and i promise myself to pick a recipe weekly from this site.
I love n enjoy cooking.. but this is another dimension for me.. Thanks for showing me the easy way.. No more burnt rice and scrubbing pots.. Well done.
It tried this yesterday and it came out so well. Because of the rice I was using I only used 3 cups of broth.
Thanks for a quick and easy way to make jollof.
If the shrimp are cooked, add them as you fluff the rice, the residual heat will warm them enough and they will not go rubbery.
I loooooove this recipe! I am watching Parts Unknown and trying to cook one of the dishes cooked in each episode. This has got to be my favorite so far! One thing, the shrimp turned out rubbery in the oven. Is it supposed to be cooked at a different point in the cook? Thanks!
This recipe is a Godsend! Thank you for sharing. My family loves it!
I tweaked it a little bit. Instead of using broth I blended red peppers without water and added it. It came out really yummy.
Awesome! Thanks for sharing!!!
Is the rice pre cooked?
No it’s not precooked.
How did u prepare the rice before putting in the oven ? As in was it parboiled?
Hello Franca. No, the rice was not parboiled before putting in the oven. All you need to do is wash the rice. Enjoy and thanks for stopping by!
I love your method of making it in the oven. My only issue I had is all of the seasoning was left on top, with cooked rice on the bottom. I mixed added a tiny bit of water and hopefully that will do it. Thanks again!
Hi Imma, what the brandname of your basmati rice? Merci
Hello Laurette,
I use royal . It’s available at Walmart and Costco. I have tried several variety and they work just as well.
Hi! Red onions or white onions in this style of cooking. Im also making gizdodo which calls for onions. Thank you.
Either works just fine.
What type of beef will I is for the Jalloff Rice?
Any beef works .
Ever try making this with a slow cooker…?
No I haven’t .
Could you please explain the cube of chicken boullion – how much water should you use to dissolve it?
And what kind of hot pepper should I use instead of the 1 Scotch Bonnet Pepper ?
Please let me know before cooking
Thank you,
Habenaro pepper
When we were visiting friends in Nigeria, they made us something that they called “stew” and served it with jollof rice. It was a thick tomato sauce and the served it over chicken (or maybe cooked the chicken in it, I am not sure which). (They also said they can do it with beef.) Does this sound familiar to you? If so, do you have a recipe for “stew” that you can suggest? Thanks!
You can check out this recipe here >>> https://www.africanbites.com/beef-stewafrican-style/ Hope it’s what you’re referring, too. Enjoy!
Hi,
I cooked the shrimp with the Jollof. Would it taste the same if I did?
The shrimp might be too rubbery.
How would this work if I substitute the rice for riced cauliflower?
Sorry, I can’t give you an exact proximation, I haven’t tried this with riced cauliflower.
At what point do I add the shrimp to the jollof rice?
You saute it separately and add after you remove from the oven or when serving it.
I am not too crazy about bouillon cubes. What can I add instead?
. About 1-2 teaspoons of creole seasoning would add more flavor to it.
hi! can this be made in a microwave oven instead? can’t wait to try it!
Hi,
Haven’t tried it in a microwave . If you do let me know the outcome .
Thanks
Hello! Tried this recipe for the first time today, followed the instructions and amounts of liquid and Basmati rice. Unfortunately my rice at the bottom of the cooking tray was mushy and the top was raw. I did stir well and used tight tinfoil… I had to finish it on the stove. Flavour was awesome! But rice no good.. what did I do wrong? 🙁
To reduce the mushy rice – reduce the liquid by 1/3 cup especially if using larger chicken thighs they tend to release extra liquid.