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.
I made this recipe tonight and I have to say that it was absolutely delicious, this is the only method I will be using from now on to make my jollof rice. Easy and tasty, what a time saving method. I am Sierra Leonean; so I know what real jollof rice should taste like, I have to say this works, its yummy. For my veggies i used what at hand; shredded cabbage, carrots, yellow pepper and green onions. The tomato sauce is excellent and I like the taste better than using tomato paste. Thank you for sharing this wonderful recipe with us.
Totally agree with it! It is a great ways of making jollof rice without all the fuss. So glad it turned out exactly the way you like it . Thanks for taking the time to share your thoughts with us.
My new friend, Taharrios has recommended this recipe to me. I will definitely try the oven method with the traditional ingredients, cabbage, carrots, green onions, etc… Can’t wait to taste it..
His new Canadian friend
Can’t wait to hear how it turned out for you, Louise. Happy cooking!
normally i use roma tomatoes and add tomatoe paste to it for the stew and some spices, since am not going to do any stew should l blend the tomatoes and add the paste to it with my beef together with the rice and put everything in the baking pan and put it in the oven ? l also did your chips i love love love it thanx for the recipe
You should go easy on the tomato paste.Too much tomato paste would be over-powering. Make sure your beef is cooked before throwing it in the mix. Do let me know how it works for you. Thanks
Sounds so easy but am confused.
1. Do I need to prepare the stew separately before pouring it into the the baking bowl?
2. Do I need to water?;
Am just a confused person. Thanks
Hi Eugenia! Sorry to hear you are confused . Let me clarify things for you.
No you do not need to make separate stew, just mix everything together with 4 cups for water or chicken broth.
Place in the oven and tightly covered, depending on your oven, you might have to adjust cooking times. Hope this helps
Hey Immaculate. So for this oven method you don’t blend the canned tomatoes? You just pour everything straight from the can into the baking pan and it comes out perfect?
Also, what type of tomatoes are you using for the rice? Tomato puree? Tomato sauce?Diced Canned Tomatoes? Thanks.
I have all of the above and they do work. However, I prefer tomato puree or tomato sauce.
You’ve got that right , no blending – Super easy way and a crowd pleaser.
I just made this for my family and friends that came over. It was easy, quick and yummy…plus that hour gave me time to do other things around the house. Thanks for sharing your love of cooking!!
This really comes in handy when you are entertaining. Nice to know your family enjoyed it as much as mine.
My husband and I tried making this according to the directions, but after an hour the rice came out of the oven just as soupy as when we put it in! We upped the temperature to 400 and put it in for yet another hour, and it turned out fantastic. Any ideas on why it might have needed the extra hour? Thanks!
Hi Lyndsey, this has happened to me too! When I tried to cook in my sisters kitchen. It might be the oven temperature, or the dish was not secured thoroughly. In my case, I use her mini convection oven.I cooked it for another 40 minutes before it was ready. Thanks for the feedback!
I cheat! I use a rice cooker and once I mix the tomato paste, etc., the rice loosens up. I made the rice last night, with a couple alterations, and my husband and I really enjoyed it! Altering was necessary because I failed to buy the exact ingredients! Preparing it was a last minute decision. My creativity worked though!! Lol
Awesome! Glad it worked out for you. Rice cooker is a really good alternative to oven.
I made this tonight and had the exact thing happen! After an hour, I checked it and it was still the same as when I put it in. I turned the oven up to 400 and baked till it was done. It turned out good and we all liked it, but I was worried at first when it didn’t seem to be turning out right. Next time I make it, I’ll start with the higher temp from the get go.
Thanks of the feedback! The oven really needs to be warm enough to get going.Glad it all worked out for you
Thanks Immaculate for this modification.
I made some on Saturday with brown rice and as expected it took two hours.
I am never making stove top jollof of again as my guests all had seconds!
You never have to worry about rice that isn’t cooked just right and fluffy!
Samantha, just made some of this jollof rice this weekend, like the fact that you made it healthier by using brown rice. Thanks for the feedback!
I’m going to serve this as a side dish with chicken…which vegetables did you use?
I usually use peas and carrots or the mixed vegetables combo( peas, carrots, green beans and corn. Let me know how it works for you. Be sure to cover the pan tightly.
Can this be done with brown rice? Thank you, great post!
It can be done. However, I cannot give you the exact measurements because I never tried it. Keep in mind that brown rice needs more cooking time and a little bit more water. Let me know how it works for you if you make it.
I tried this with brown rice and after 60 minutes there was a lot of liquid in the pan. I put it back in the oven for 35 minutes and by that time most of the liquid had absorbed. However when I tasted it the rice was still slightly hard. The taste was good but it seems like for brown rice it has to be in the oven for much longer than 1 hr.
Hi, thank you so much for taking the time to share this . I definitely know to extend the cooking time when using brown rice
Looks good and simple! Quick question, won’t the tomatoes taste acidic if it’s not fried first?
Keep up the good work, enjoy your recipies!
Therese, they really don’t taste acidic. Try it for yourself. Always good to hear from you.
Hi Immaculate ,
My family is originally from Angola ,but I was born in Botswana, due to the dispersion caused by the civil war. My mom jokes with me and calls me an American because I don’t cook African food. When I found your blog I thought maybe if I made a couple of your healthy dishes then I can earn some points…lol.
On a side note, if I use brown basmati rice would the cook time be the same?
thanks
Hi Flo, you will definitely earn some points with some of the recipes here .
I have not tried this jellof rice with brown rice yet . I would suggest you add maybe about 1/2 more cup of water and increase the cooking time by 10 minutes.Let me know how it works out for you. Thanks for stopping by!
This is so great. i tried it he moment i saw it. give me a chance to call u Emma, this is perfect
Thanks Knorah . Call me Emma anytime- my friends do.
Imma i tried this recipe and it came out superb.infact it was really goos. Thanks for the recipe
Rice came out nicely. Very easy to make , no stress ontop of that flavourful and yummy.
Ok thanks. Is there a measurement one can use for coconut rice just in the oven? will appreciate it because my hubby loves coconut rice and if I can do it in the oven only then it will be great.
Kelsey, mm working on the exact measurement will let you know by the end of the weekend.
Can i use foil pan?
Yes, you can. That is what works best for me.
Just made this recipe on sunday and it came out great! NO MORE stove rice again. Thanks this is a keeper!
Brenda, I am glad we both feel the same way.
this sounds like a great way to cook rice and it looks amazing!
Thanks Dina. You have got to try.
I’ll try this but I want to ask if no water is added
Risqat , you have the option of adding 4 cups water or chicken broth. Let me know how you like it.
I’ve never cooked rice in the oven, but this looks so easy and delicious I have to try it.
Nene, they are really easy to make . No more stovetop jollof rice for me.
Nene, let me know how you like it.