HOW TO COOK JOLLOF RICE IN THE OVEN
Published Jan 18, 2019
Updated Jan 28, 2019
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This is not your average Jollof Rice. This right here is a game changer. The rice is cooked together with ingredients in an oven. The result is a great tasting Jollof Rice! The best part is the process is so easy! Read on for directions on how to cook Jollof Rice in the oven.
You guys, our beloved Jollof just got an uplift. Are you so busy but you want a good home-cooked meal? Do you want to enjoy Jollof but without all the hassle? Do you want to enjoy an African meal that is vegan? This recipe is for you!
The ingredients are pretty simple: parboiled rice, tomato paste, oil, garlic, ginger, bay leaf, white pepper, oil, Maggi, salt and smoked paprika (optional).
All you need to do is saute the onions and garlic on your stove-top then add the tomato paste and stir, then add in the rest ingredients, cover with aluminium foil and stick that into your oven. Then you relax and let the oven do all the work, baby!
You guys, this rice is so easy and it equally tastes ah-mazing! It is perfect for this season when kitchens are busy! If you have so much to cook in this season, you could totally make some Jollof Rice in the oven to entertain guests with or to enjoy at home! Feel free to double, triple or quadruple the recipe as needed.
I made a video to show you guys how to cook Jollof Rice in your oven. Hope you enjoy watching and if you do please subscribe to my YouTube channel so you never miss any of my cooking videos.
Watch How to Cook Jollof Rice in the Oven:
How to Cook Jollof Rice in the Oven
Ingredients
- 2 cups parboiled rice
- 3/4 cup tomato paste 6 oz or 170g
- 1 medium onion - chopped
- 5 cloves garlic - minced
- 1 teaspoon ginger powder or 1 inch ginger root grated
- 1/4 cup oil
- 2 seasoning cubes (Maggi) about 4g per cube
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1 teaspoon smoked paprika optional
- Parsley for garnishing (1 sprig - chopped)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat up oil in a cast iron skillet on medium heat then saute onion and garlic until fragrant. About 2 minutes.
- Add tomato paste and cook stirring constantly for 5 minutes.
- Add in 3 cups of water gradually and stir well. Add ginger, paprika, white pepper, bayleaf, salt and seasoning cubes. Mix well to combine then add in the rice and mix well. Cover the skillet with aluminium foil and place in pre-heated oven.
- Bake for about 45 minutes. Remove from oven and let it rest for 5 minutes. Fluff rice with a fork and garnish with freshly chopped parsley.
Notes
Nutrition
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If you make this recipe, please share a photo on Instagram and tag me: @preciouscore, or share a photo on my Facebook page. I’ll love to see!
Hello I am so glad to learn this. Great job!!! When you say dont wash, do you mean the dry long grain rice straight from the bag, but can be washed with cold/warm water? Or should not be parboiled on heat first. That is confusing. Also what size of cup did you use for the water, as 3 cups of water is relative.
Hi EK, I used raw parboiled rice. It was not boiled or washed. That’s not necessary but you can watch it if you like. 1 cup of water equals 250ml. So you need 750ml (3 cups times 250ml) cups of water in total. That is equal to three quarters of a liter. Hope this helps.
This recipe is a delicious surprise
Thank you, Anderson!
Darn tasty! I’m gonna add a bit more water next time to prevent the rice from being chewy! The spices are spot on! Thanks Precious!
Thank you so much!