Description
Oven-Baked Jollof Rice is a flavorful and aromatic West African dish made from long-grain parboiled rice simmered in a rich blend of fresh tomatoes, bell peppers, onions, garlic, and spices, then baked to perfection. This recipe features a smooth tomato sauce base infused with thyme and bay leaf, producing a comforting one-pot meal perfect for a family gathering or special occasion. You can customize it by adding your choice of protein such as chicken or shrimp, cooked separately and folded in at the end. The baking method ensures evenly cooked rice with deep flavors and a tender texture.
Ingredients
Scale
Main Ingredients
- 2 cups Long-Grain Parboiled Rice (Rinsed under cold water)
- 4 large Fresh Ripe Tomatoes
- 1 medium Onion, Finely chopped
- 1 Red Bell Pepper, Chopped
- 1 Green Bell Pepper, Chopped
- 3 cloves Garlic, Minced
- 1 teaspoon Ginger, Grated
Liquids and Seasonings
- 4 cups Vegetable or Chicken Broth (Low-sodium recommended)
- 1 teaspoon Dried Thyme
- 1 Bay Leaf (Remove before serving)
- Salt, to taste (start with 1 teaspoon)
- Freshly ground Black Pepper, to taste
- 2-3 tablespoons Cooking Oil (for sautéing the blended mixture)
Protein (Optional)
- 1 pound Chicken, Shrimp, or other protein (Cook separately before adding)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the rice mixture evenly.
- Rinse Rice: Thoroughly rinse the long-grain parboiled rice under cold water until the water runs clear to remove excess starch and prevent clumping. Drain well and set aside.
- Prepare Sauce Base: In a blender, combine fresh tomatoes, chopped onion, red and green bell peppers, minced garlic, and grated ginger, then blend until smooth to form the flavorful tomato sauce.
- Sauté Sauce: Heat cooking oil in a large pot over medium heat, then pour in the blended tomato mixture. Cook and stir occasionally for 10 to 15 minutes until the sauce reduces slightly and deepens in flavor.
- Add Broth and Seasoning: Stir in the vegetable or chicken broth, dried thyme, bay leaf, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
- Combine Rice and Bake: Add the rinsed and drained rice to the pot, stir to combine, then cover the pot with its lid or foil. Transfer it to the preheated oven and bake for 30 to 35 minutes until the rice is tender and cooked through.
- Check and Fluff: Remove the pot carefully from the oven. Check the rice for doneness by tasting and fluff it gently with a fork. Adjust salt and pepper seasoning if needed.
- Add Protein: If using cooked chicken, shrimp, or other protein, fold it gently into the baked rice mixture and allow it to sit for 5 minutes to heat through and blend flavors.
- Serve: Serve the oven-baked jollof rice hot, optionally garnished with fresh herbs or additional vegetables for added color and taste.
Notes
- Rinsing the rice is crucial to achieve separated grains and avoid mushy texture.
- Adjust the amount of broth based on rice type and personal preference to avoid dry or overly wet rice.
- Cooking proteins separately prevents overcooking and ensures they retain texture and flavor.
- You can customize the spiciness by adding chili peppers or cayenne to the blended mixture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
