Jollof Rice

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!

Course Main
Cuisine African
Keyword jollof rice
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 cups
Calories 559 kcal
Author Imma


  • 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


Baking Method

  1. Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan

  2. 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.

  3. Cover tightly with aluminum foil paper. Double if you can, it helps cook faster.

  4. 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. 

  5. 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

  1. Heat oil in a medium saucepan over medium-high heat.

  2. Next add onions, thyme, and garlic, cook for about 2 minutes or until onion becomes soft and translucent.

  3. Add rice, season with paprika, bouillon, salt, and pepper.

  4.  Cook stirring often until fragrant, for about 30 seconds. and brown stirring occasionally, for about 2-3 minutes.

  5. Pour tomatoes sauce, chicken broth, and hot pepper, if using any into saucepan.

  6. 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.

  7. 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

  8. Garnish with parsley and serve.

Recipe Notes


Tomato Sauce Substitute

Doubling the Recipe

Other Add-ins


Scotch Bonnet Pepper Substitute

Using Bouillon Cubes

Paprika Substitute

Other Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.