Name: Oven and Stovetop Baked Jollof Rice Recipe
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Ingredients: 3-4 tablespoons 42ml-56ml vegetable oil; 1 medium onion (diced (red or white)); 2 teaspoons 1.6g fresh thyme, or 1 teaspoon (1g) dried thyme; 1 tablespoon 8g minced garlic, or 2½ teaspoons (9.7g) garlic powder; 3 cups 591g uncooked long-grain rice (Basmati recommended); 1 tablespoon 7g paprika; 2 teaspoons 4g chicken bouillon; Salt and pepper (to taste); 1 14 oz can of tomato puree or sauce; 4 cups 1,000ml chicken broth or water (5¼ cups for stovetop); 1 Scotch bonnet pepper (or ¾ teaspoon hot pepper; omit for a milder version); 1 pound mixed vegetables (peas, carrots, green beans, or corn, optional) (453.59g ); Fresh parsley (for garnish)

Oven and Stovetop Baked Jollof Rice Recipe

African Vibes Recipes

This easy, flavorful, and perfectly cooked Jollof rice, an African classic, is made even simpler by baking it in the oven. Perfect for regular dinners or special occasions!

5 from 1 vote

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Prep Time 5

Cook Time 1 15

Total Time 1 20

Course Main Course, Side Dish

Cuisine African Cuisine

Servings

Calories 559 kcal

Equipment

Half-sheet pan or medium saucepan
Aluminum foil
Blender (if making tomato sauce from scratch)
Wooden spoon or spatula
Measuring cups and spoons

Ingredients

3-4 tablespoons 42ml-56ml vegetable oil
1 medium onion diced (red or white)
2 teaspoons 1.6g fresh thyme, or 1 teaspoon (1g) dried thyme
1 tablespoon 8g minced garlic, or 2½ teaspoons (9.7g) garlic powder
3 cups 591g uncooked long-grain rice (Basmati recommended)
1 tablespoon 7g paprika
2 teaspoons 4g chicken bouillon
Salt and pepper to taste
1 14 oz can of tomato puree or sauce
4 cups 1,000ml chicken broth or water (5¼ cups for stovetop)
1 Scotch bonnet pepper or ¾ teaspoon hot pepper; omit for a milder version
1 pound mixed vegetables (peas, carrots, green beans, or corn, optional) 453.59g
Fresh parsley for garnish

Instructions

Oven Method:

1. Preheat your oven to 350℉/177℃. Rinse the rice thoroughly with water and drain.
2. In a half-sheet pan (approx. 13"x18"x 2½"), combine all ingredients and stir until everything is evenly mixed.Cover the dish tightly with aluminum foil. For better results, double the foil to help cook faster.
3. Place the pan in the oven and bake for 70-80 minutes. Check the rice after 70 minutes. It usually finishes around 75 minutes.
4. Remove the pan from the oven, let it rest for 5 minutes, and then carefully remove the foil. Fluff the rice with a fork, stir in any add-ins, and serve warm.

Stovetop Method:

1. Rinse the rice and drain well.
2. Heat oil in a medium saucepan over medium-high heat. Add onions, thyme, and garlic, and cook for about 2 minutes until the onions are soft.
3. Stir in the rice and season with paprika, bouillon, salt, and pepper. Cook, stirring often for 2-3 minutes until fragrant.
4. Add tomato sauce, chicken broth, and hot pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender.
5. Remove from heat and let it sit covered for 5 minutes. Fluff the rice and mix in any sautéed vegetables, meat, or shrimp if desired. Garnish with parsley and serve.

Notes

Rice Substitution: You can substitute Basmati with long-grain rice or white rice with the same water ratio. If using brown rice, you will need extra water and cooking time.
Vegetable Add-ins: Sauté vegetables like green beans, carrots, or corn and add them after cooking for a colorful dish.
Pepper Adjustments: Swap the Scotch bonnet pepper with habanero or omit it for a milder version.
Baking Tip: Ensure the dish is tightly covered with foil for even cooking.
Meat Add-ins: Pre-cook meats like shrimp, beef, or chicken before adding them to the rice.

Nutrition

Calories: 559kcalCarbohydrates: 80gProtein: 10gFat: 22gSaturated Fat: 3gSodium: 1443mgPotassium: 642mgFiber: 6gSugar: 4gVitamin A: 5685IUVitamin C: 19.9mgCalcium: 69mgIron: 3.1mg

Keyword Oven Baked Jollof

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