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) – The starchy base for our dish, this filling ingredient is generally fragrant and soaks a lot of water.
- Tomato Sauce – The sweet and fresh flavors of tomato in a thick mixture perfect for many starchy dishes.
- Chicken Broth (or water) – Basically the water where the chicken was boiled and simmered. It has a lot of flavor and it’s also filled with oils and collagen.
- Onions – This veggie is great served fresh with its tangy flavor. I personally love it slightly caramelized for a bit of sweetness. Get the perfect cut for this ingredient with this easy-to follow guide.
- Cooking Oil – A Pantry essential to evenly cook the whole dish.
- Vegetables (like peas and carrots) – Use a mix of colorful veggies to make it even more vibrant.
- Hot Pepper – Give it a kick of heat with a dose of this ingredient
- Salt to taste
- Scotch bonnet pepper or hot pepper – This pepper is really HOT, so most of the time I put it whole instead of chopping it. This way, I can still get the flavors from
its skin and not the spiciness from the seeds.
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. Here’s the easy steps to make this simple dish.
- Rinse the rice: Make sure you you clean it through with just water. DO NOT PARBOIL it.
- Put it all in!: Add all the ingredients in the baking dish or pan.
- Cover and cook: 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
- Prepare the rice and the oven: Preheat oven to 350 degrees F. Rinse rice through the water. In a half sheet baking pan.
- Combine and Stir: 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. (See photos 1-2)
- Cover and Cook: 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. (See photo 3)
- Open and Serve: 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. (See photo 4)
Watch How to Make It
This post was first published in March 2014 and has been updated with new photos, a video, and some tips and notes.
Jellof Rice (Oven and Stovetop Method)
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!
Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
African
Servings 5 cups
Ingredients
- 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
Instructions
Baking Method
- 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 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, thrown in your add-ins and mix evenly. Serve warm.
Stovetop Method
- Heat oil in a medium saucepan over medium-high heat.
- Next add onions, thyme, and garlic, cook for about 2 minutes or until onion becomes soft and translucent.
- Add rice, season with paprika, bouillon, salt, and pepper.
- Cook stirring often until fragrant, for about 30 seconds. and brown stirring occasionally, for about 2-3 minutes.
- Pour tomatoes sauce, chicken broth, and hot pepper, if using any into saucepan.
- 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.
- 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
- Garnish with parsley and serve.
Tips & Notes:
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.
- 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.
- 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.
- 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.
- 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.
- Swap habanero pepper for scotch bonnet or replace it with ¾ teaspoon hot pepper. Omit if serving it for the kids.
- 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.
- 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.
- To avoid a mushy rice, reduce the liquid by 1/3 cup.
- You can also cook this in a rice cooker.
Nutrition Information:
Calories: 559kcal (28%)| Carbohydrates: 80g (27%)| Protein: 10g (20%)| Fat: 22g (34%)| Saturated Fat: 3g (19%)| Sodium: 1443mg (63%)| Potassium: 642mg (18%)| Fiber: 6g (25%)| Sugar: 4g (4%)| Vitamin A: 5685IU (114%)| Vitamin C: 19.9mg (24%)| Calcium: 69mg (7%)| Iron: 3.1mg (17%)
Nutrition Facts
Jellof Rice (Oven and Stovetop Method)
Amount Per Serving
Calories 559
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 1443mg63%
Potassium 642mg18%
Carbohydrates 80g27%
Fiber 6g25%
Sugar 4g4%
Protein 10g20%
Vitamin A 5685IU114%
Vitamin C 19.9mg24%
Calcium 69mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Stacey says
For the scotch bonnets pepper, do you mince it or do you leave it whole to bubble in the pot?
ImmaculateBites says
I leave it whole . Mince if cooking for heat seekers
S Pate says
I was looking for a recipe after seeing this on a tv show. My whole family LOVED it. After 75 minutes in the oven I had to let it sit for about 10 minutes to fluff up and then it was perfect. Definitely making this again!
Immaculate Bites says
Yay!! Thank you, S Pate! I’m happy to know you and your family loved this! Can’t wait for you to try more of my recipes and know how you enjoyed them 🙂
mikermeals says
This was great! I will have to brag to all my friends from Senegal, Ghana and Nigeria…loved it and very easy. I added sauteed carrots, okra and peas.
Lawal abiola says
Nice one
Pete says
I was surprised to read that the jellof rice getting burnt makes it un-appetising, Ah!!! But that is the “party jellof rice” now. That burnt flavour is exquisite, gives it a distinct taste. One of a kind
Kelechi says
Hi! When you say chicken broth or water, do you mean water if you added the bouillon earlier? I’m using maggi and I’m not sure if I should be adding extra maggi cubes to the water to create broth
ImmaculateBites says
Hello! No need to . If you added Maggie already. Water is just fine.
Cynthia G says
Hi Imma! First off I love, love, love the new website . Congrats and well done!! I love this recipe as it never fails. I use the oven method but have adjusted it slightly to save time. I parboil the rice with the bouillon cube and then combine all of the ingredients as per your oven method. At which point, it takes 20 to 30 minutes to cook. Just thought I’d share as I did this yesterday and it came out perfectly. Hope you are keeping well x
ImmaculateBites says
Hi Cynthia , So kind of you, Thanks for taking time out to share this with us.I would definitely give this a try.
Moise Tavares says
CORRECTION CORRECTION ! I read so much rubbish that jollof rice comes from Nigeria or Ghana and other anglophones countries in West Africa! First ask yourself what the meaning of Jollof and no one in those countries would be able to give you an answer. Jollof comes from the language Wollof and it means Senegal. It’s a slang the Senegalese use, like Niggah for the Nigerians. You guys are actually saying Senegal rice from Nigeria or Ghana which makes it even more funny! Lol
Just a bit of education as I am getting tired of correcting the mass. One thing never go to a France or an ancient French colony and mention that it’s a dish from another country. . Then my dear you’ll be on your own if you get sliced…
Ifeanyichuku N. Okoro II says
This is… not conducive with the other added diatribe, but yes, Wolof ppls definitely know of this way before. Also goes by Bennachin.
Mo says
Love this recipe!
Reminds me of my grandmas, so thank you!
Can you cook this in a rice cooker? If so for how long?
Londo says
for the stove top method should i pre cook the rice?
ImmaculateBites says
No you should not. Cook at the same time as the other ingredients .
Venessa McNish says
I made this today because I wanted something different for dinner. I didn’t add the onions because we have an onion recall going on ( I added onion powder instead). It was yummy !!! Such a easy and tasteful recipe. My family enjoyed this so much ..
Shade Moody says
I want to try this recipe for dinner tonight. Can you tell me exactly how much salt you’d use. I know it says “to taste” but I’d appreciate your recommendation.
ImmaculateBites says
Use about 1- 1 1/2 teaspoons salt . Remember you can always add , if you need more salt . Hope this helps.
Shade Moody says
Thanks so much for the specific salt measurement. This rice was so good. My whole family loved it
CJ says
I cannot wait to make this for my friend who is a long way from home. He is from a large African city, and I hope he will enjoy this. I tried making him this dish from another site/recipe once before…It turned out horrible so I ate it and didn’t share in shame. Haha, I am excited for him to try this! I hope it makes him feel more welcome!
ImmaculateBites says
Hi CJ. Thank you for taking the time to leave this review. And I am sure your friend will love this dish. Do let me know how it turns out for you :).
Diane says
Made this baking method. Halved the recipe for the number of people we had. Can’t believe it worked first time! And is absolutely delicious. Will be added to our favourites from now on.
ImmaculateBites says
High five on nailing this first time, Diane! I am thrilled you loved it! Thanks for stopping by.
Madi says
Omg !!!! Thank you thank you so much this recipe is amazing I only had 3/4 cup measurement so I used that as cups so 3. 3/4 cup of rice to 4 3/4 of chicken stock lol but I used half of the last cup of the stock less did it on 180 degree took out 10 mins earlier and it was incredible actually perfect I was so proud thank you so much for making this version and sharing Wish I could share picture. ❤️xxxx
ImmaculateBites says
Hi Madi ,
Next time share it on instagram and tag ImmaculateBites . SO happy to hear it worked out well. Thanks for the feedback
Jennifer Malone says
Wow! This is delicious! I really appreciate the one-dish directions. This is just as good as a more involved and step-heavy recipe and crazy-easy! I love the idea of traditional recipes done slow and understand that that can be a bit of a spiritual journey but I just don’t have time for that! I did use an habanero and hot paprika. It is very spicy-hot. I enjoy that but it may be a bit too much for most. Paprika can also be sweet or half-sharp, depending on the kind you buy. I got mine in a Polish neighborhood so it is pretty sharp. Thanks for creating and sharing this delicious and beautiful recipe!
ImmaculateBites says
Hi Jennifer , thanks for taking time out to share this with us. Glad you enjoyed it .
Jutlande Jones says
Do you have any experience cooking this in an instant pot?
ImmaculateBites says
Hi Jutlande! I have never tried cooking this in an instant pot. It might turn out a little mushy.
Caroline Mantsebo says
YUMMY! Loved it and I have already passed this recipe to my sister.
Thanks for sharing your recipes. Will try more….
ImmaculateBites says
Fantastic! I am so glad this recipe is a hit with you.
Faye says
This is such a great recipe! The method was easy and the flavour perfect. My husband loved it and already wants to have it again
ImmaculateBites says
Awesome!! I am glad you loved it . I don’t blame your husband. I could eat this everyday 🙂
Maria says
Life saver!!! It turn out pretty good and tasty – not as red in colour thou??? Any suggestions?? I used the same amount of tomato sauce as you?? What do u think I could do different next time??
ImmaculateBites says
Hi Maria! I am so glad you loved this recipe. In order to get a redder color, you could add a little more paprika. Hope this helps :).
Salamat says
Wowww what’s a good and delicious food is it.. Thanks
ImmaculateBites says
Hi Salamat. Glad you loved it! Thanks for stopping by!
frances says
this is just fabulous
ImmaculateBites says
Awesome!! Glad you loved it, Frances :).
Foodiedame says
Hi sis, your recipe is so detailed! I really need to try out the baking method. I have heard of it faintly. Seeing it on your blog well explained makes me want to try it out.
Ibrahim Jameela says
Hi pls is d rice uncooked for stove top?I’m using medium grain rice,would it come out fine?
ImmaculateBites says
Hi Ibrahim. Yes, the rice is uncooked. Medium grain rice will work just fine :).
Lisa says
Cooking it now and taking the rice a longtime
To Fluff. I have it on 400 and it’s been in the oven for 90 minutes. I am trying to keep the foil
As right as possible. Lots of liquid right now. Hopefully the rice will Fluff good and then I will add the veggies and shrimp
ImmaculateBites says
Hi Lisa. It will fluff, don’t worry 🙂 ! Sometimes, depending on your oven, the rice may look like it is not done at the top, but it is cooked at the bottom. Be sure to check on this to make sure it is not overcooking at the bottom. Do let me know how it turned out for you :).
Tu Trinh Rodriguez says
I have tried many recipes and never left a review, but as in everything that evolves I felt it was time to change that and give my first review. Throughout the years I have found that I truly enjoy cooking. When my kids were younger I would search for recipes; usually American, Asian, Mexican or Italian since those are flavors that I am familiar with. I recently watched a cooking show that displayed African dishes. Everything that was displayed looked really tasty, therefore my search began (now that I had names of dishes to research) and that’s when I stumbled upon your website. The one thing I look for when doing my research on new recipes or new places to try and that is to always, always, always look at the reviews. If there are more good reviews that not, then it must be worth a try. This recipe is one that had great reviews, so I decided to give it and try and I am very thankful that I did. The aromas from this dish filled the small space of my apartment and left me longing for the moment the dish was complete. I found another recipe on your website to pair with this dish Peri Peri Chicken Skewers. These two dishes were absolutely AMAZING!!!! Thank you so very much for taking the time to share your recipes and for bringing a little bit of Africa to home!!!
ImmaculateBites says
Awww… This just made my day! I am so glad you took the time to leave this feedback. And I am absolutely THRILLED you love this dish. I am my greatest pleasure bringing these recipes to you all. Thank you again, Rodriguez :)!
Stacey says
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!!
Stacey says
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!
Bebe says
You have the patience of a saint.
Christine M Kennedy says
Was wondering if I could use spaghetti sauce instead of tomato sauce?
ImmaculateBites says
Yes you sure . It works just fine .
Rosaleen Langford-Hightower says
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.
Cassy says
Maybe this will help anyone else with this problem: I also have this issue of people disagreeing about heat, and I find that it tastes just as good without the pepper but of course if you love spicy food you’ll miss that heat. So I just use a hot sauce for my own portion, adds the flavor and fire I prefer and everyone else enjoys their milder dish!
Imma Adamu says
Spricy food is indeed an acquired taste. I know a lot of people who won’t touch their food unless its spicy. I am not that picky. I can go either way, but when I do have it spicy, it has to be oh so spicy!. However, I do agree with you, do it according to your pallette. You will have the essentials from the recipe for sure.
Kadiatu says
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.
imma africanbites says
I’m so happy reading your comment. Glad it turned out well for you. Cooking jollof rice has never been this easy. 😉
Joe says
Jollof rice is originated from senegal. It is the Senegalese national dish.
Essy says
So what should we do about it
Jenean Graham says
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.
Fi says
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.
Linda Telle says
What if I dont have the can tomato sauce? What is the substitute
Imma says
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 🙂
Shannon says
This one didnt come out good for me! Only difference I had was medium grain rice instead of long grain (cant find long grain in this pandemic!!!) Mine came out very mushy…
I’ve had Cameroonian, Nigerian, and Ghanaian Jellof…. and mine taste nothing like none of them!
Karen says
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
ImmaculateBites says
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 .
Melissa N. says
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.
Christina says
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?
ImmaculateBites says
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.
Chuck Eckerson says
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.
ImmaculateBites says
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 .
Yinka says
Is it pre-boiled rice or just raw rice, to be used
imma africanbites says
It’s uncooked and rinsed rice.
Temmy George says
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.
Clarice says
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.
Michelle says
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.
Brittani B says
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!
Cassy says
Bit late to help you, but any shrimp or meat needs to be cooked separately and not added until the rice is done. I can’t imagine what that shrimp was like after that long in the oven!!
Same with veggies, remember rice takes much longer to cook completely so your veggies will turn to mush.
Kayo says
This recipe is a Godsend! Thank you for sharing. My family loves it!
NANA ABA ESSUMAN says
I tweaked it a little bit. Instead of using broth I blended red peppers without water and added it. It came out really yummy.
ImmaculateBites says
Awesome! Thanks for sharing!!!
Cookie says
Is the rice pre cooked?
ImmaculateBites says
No it’s not precooked.
Franca says
How did u prepare the rice before putting in the oven ? As in was it parboiled?
ImmaculateBites says
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!
Michi says
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!
Laurette Zadi Ekwechi says
Hi Imma, what the brandname of your basmati rice? Merci
ImmaculateBites says
Hello Laurette,
I use royal . It’s available at Walmart and Costco. I have tried several variety and they work just as well.
Dawn Atlee Carter says
Hi! Red onions or white onions in this style of cooking. Im also making gizdodo which calls for onions. Thank you.
ImmaculateBites says
Either works just fine.
Que says
What type of beef will I is for the Jalloff Rice?
ImmaculateBites says
Any beef works .
Lincoln says
Ever try making this with a slow cooker…?
ImmaculateBites says
No I haven’t .