Jollof Rice (Oven Baked) – Easy, flavorful and perfectly cooked Jollof rice made completely in the in the oven, 5 min prep – no blending or stirring involve.
What more could you wish for? Simply put, the easiest rice you would ever make.
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 has 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.
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 a fairly easy to make anywhere in the world because the ingredients are easy to find. However, there is a lot of stirring involve and sometimes the rice would stick to the pot making the dish quite UN appetizing.
Here, I completely eliminated the problem by making it in the oven. Here is how you do it.
Measure all the ingredients throw them in a ½ baking sheet pan. Cover; cook for about a 75 -80 minutes. Let it rest remove cover and voila-Perfectly cooked rice.
Now, if you are not vegan and want to throw in some meat or protein do so by all means. Stir fry shrimp, beef or chicken and medley of vegetables, mix and serve. You have your self a great meal that the whole family would enjoy.
Tips and Notes
- 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.
- Tightly cover the pot or pan , with foil paper or it’s lid . Double foil paper to retain more heat .
Watch How to Make It
Easy, flavorful and perfectly cooked Jollof rice made completely in the in the oven, 5 min prep – no blending or stirring involve.
- 1 medium onion chopped
- 1 14 ounce Can tomatoes sauce
- ½ cup cooking oil
- 3 cups rice I used Basmati
- 2 teaspoon Chicken bouillon
- 2 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 4 cups chicken broth or water
- 1 teaspoon white pepper
- ½ teaspoon dried thyme optional
- 1 scotch bonnet pepper or ¾ teaspoon hot pepper omit if cooking for kids
- 1 pound vegetables
- 1 pound beef chicken , shrimp(optional)
Preheat oven to 350 degrees F. Rinse rice through 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 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 oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm
How to Make Jollof Rice in the Oven