Oven Baked Jollof Rice
Recipe by Head Chef Daisy
Yes, you read that right - oven baked jollof rice! When I don't have a lot of time to babysit jollof rice on the stove top or have a really large party to cater for, this is my go-to method! What I love most about this isn't the ease of preparation, it's the crispy edges you get to enjoy from oven cooking! Just as tasty and authentic, enjoy this jollof 'a la mode'!
Prep Time
5 mins
Total Time
90 mins
Yield
8 - 12 servings
Ingredients
- 4 cups rice
- 2 1/2 cups broth
- For the tomato base
- 1/4 cup olive oil
- 1 medium onion, minced
- 2 habanero or scotch bonnet hot peppers, minced
- 15 oz can tomato sauce (~2 cups)
- 1/4 cup tomato paste
- 1 tbsp curry powder
- 1 tsp black or cameroon pepper
- 1 tsp thyme
- 5 bay leaves
- 2 bouillon cubes, crushed
- 1 tsp salt (or to taste)
Instructions
- Pre heat oven to 375F while you prepare your tomato base on the stove top. In a small sauce pan, heat up oil and stir fry the minced onion, hot peppers, canned tomato sauce and tomato paste for 5 mins on medium heat. Add in the spices, stir and cook with a lid for another 5 minutes or until oven is preheated.
- In a large deep baking dish, mix in the rice, broth and all the tomato base (~ 2 1/2 cups). I like to use jasmine rice for this recipe but parboiled rice works too. I also find using a glass baking dish makes clean up easy!
- Cover the baking dish with foil and bake in the oven for 50 minutes.
- Open the baking dish to stir everything evenly, especially mixing in the bottom of the dish. Return the foil covering and bake for another 30 minutes or until you achieve your desired texture.
- Enjoy your jollof rice with some plantains, salad and protein of choice!