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.
Wowww what’s a good and delicious food is it.. Thanks
Hi Salamat. Glad you loved it! Thanks for stopping by!
this is just fabulous
Awesome!! Glad you loved it, Frances :).
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.
Hi pls is d rice uncooked for stove top?I’m using medium grain rice,would it come out fine?
Hi Ibrahim. Yes, the rice is uncooked. Medium grain rice will work just fine :).
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
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 :).
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!!!
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 :)!
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.
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!
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.
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.
So what should we do about it
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 🙂
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!
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.