Jellof 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.

Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 cups
Calories 559 kcal
Author Immaculate Bites


  • 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)


  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 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 oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm