Oven-Baked Jollof Rice

This easy, flavorful, and perfectly cooked twist on an African classic is made even easier in the oven. It's perfect for regular nights, make-ahead, and special occasions!

Course Main, Side

Cuisine African

Diet Gluten Free

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Calories 292kcal

Author Imma

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.

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.

Nutrition