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)
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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 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 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
Temmy George says
15 Jun, 2019 at 4:00 amThis 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
12 Jun, 2019 at 6:45 amIt 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
30 May, 2019 at 5:21 amIf 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
25 May, 2019 at 4:32 pmI 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!
Kayo says
26 Apr, 2019 at 5:55 pmThis recipe is a Godsend! Thank you for sharing. My family loves it!
NANA ABA ESSUMAN says
16 Apr, 2019 at 1:13 pmI 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
17 Apr, 2019 at 7:06 pmAwesome! Thanks for sharing!!!
Cookie says
19 Mar, 2019 at 5:36 pmIs the rice pre cooked?
ImmaculateBites says
19 Mar, 2019 at 7:18 pmNo it’s not precooked.
Michi says
6 Mar, 2019 at 4:17 pmI 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
8 Jun, 2019 at 9:31 pmHi Imma, what the brandname of your basmati rice? Merci
ImmaculateBites says
9 Jun, 2019 at 1:18 pmHello 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
22 Feb, 2019 at 6:56 pmHi! Red onions or white onions in this style of cooking. Im also making gizdodo which calls for onions. Thank you.
ImmaculateBites says
2 Mar, 2019 at 4:48 pmEither works just fine.
Que says
18 Feb, 2019 at 10:13 amWhat type of beef will I is for the Jalloff Rice?
ImmaculateBites says
21 Feb, 2019 at 5:26 pmAny beef works .
Lincoln says
16 Feb, 2019 at 7:14 pmEver try making this with a slow cooker…?
ImmaculateBites says
17 Feb, 2019 at 8:17 amNo I haven’t .
sandra says
8 Feb, 2019 at 7:24 pmCould 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,
melissa says
12 May, 2019 at 2:05 pmHabenaro pepper
Chukwuma and Chinyere says
11 Jan, 2019 at 3:48 pmWhen 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!
imma africanbites says
13 Jan, 2019 at 2:42 pmYou can check out this recipe here >>> https://www.africanbites.com/beef-stewafrican-style/ Hope it’s what you’re referring, too. Enjoy!
Jv says
25 Nov, 2018 at 6:55 amHow would this work if I substitute the rice for riced cauliflower?
ImmaculateBites says
25 Nov, 2018 at 8:36 amSorry, I can’t give you an exact proximation, I haven’t tried this with riced cauliflower.
Erica says
6 Nov, 2018 at 3:02 amAt what point do I add the shrimp to the jollof rice?
ImmaculateBites says
7 Nov, 2018 at 4:31 amYou saute it separately and add after you remove from the oven or when serving it.
Silvia says
24 Oct, 2018 at 9:21 amI am not too crazy about bouillon cubes. What can I add instead?
ImmaculateBites says
25 Oct, 2018 at 9:29 pm. About 1-2 teaspoons of creole seasoning would add more flavor to it.
azbad says
2 Oct, 2018 at 5:35 pmhi! can this be made in a microwave oven instead? can’t wait to try it!
ImmaculateBites says
3 Oct, 2018 at 6:39 amHi,
Haven’t tried it in a microwave . If you do let me know the outcome .
Thanks
Tianda says
28 Sep, 2018 at 10:10 amHello! 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? 🙁
ImmaculateBites says
29 Sep, 2018 at 8:24 pmTo reduce the mushy rice – reduce the liquid by 1/3 cup especially if using larger chicken thighs they tend to release extra liquid.