Oven-Baked Jollof Rice (Easy, No-Stir Method)

15 Views Leave Feedback

[ad_1] read more

Add Favorites Contact Author

ToolBox

15 Views

0 Comments

Print this page

Add Favorites

Leave Feedback

This easy, flavorful, and flawlessly cooked African classic oven-baked jollof rice is made simple by taking the easy way out. Just stir it all together in a casserole dish, and put it in the oven. With its well-seasoned goodness, including onion, garlic, and tomatoes with some nutritious veggies thrown in, it’s perfect for regular nights or special occasions!

Serving up soul-satisfying jollof rice for Black History Month.

Jollof rice is a legendary one-pot dish that’s ubiquitous in Senegal, Nigeria, Cameroon, Ghana, Liberia, Togo, and Sierra Leone. In fact, this is the most popular party food in West Africa and has been gaining momentum elsewhere in East Africa.

Because of its popularity, there have been several debates about its origin. What I know for sure is that it is an amazing one-pot dish, and there is no argument when everyone is shoving it down their throat.

Jollof rice fresh from the oven for a super easy one-pot meal.

Why Bake It

While the classic jollof rice, sometimes called jellof rice, is cooked in a flavorful tomato-infused broth on the stovetop, the no-stir method lets you set it and forget it while getting other things done. With just five minutes of prep time and no constant stirring involved, you can have your jellof and eat it too. Just so you know, there is no absolute right or wrong way to cook this popular African rice recipe.

How to Bake Easy Jollof Rice

all ingredients in a white dish with a large pepper.

Rinse the rice until the water runs clear. Please do not use parboiled rice! Add all the ingredients to the baking dish or casserole pan.

Cover with aluminum foil and pop it in a 350℉ (180℃) oven for 70-80 minutes.

Tips & Tricks

People say not to wash your rice because you remove the enriching vitamins. However, you really don’t lose that much, and washing your rice before cooking makes it fluffier.
Let the rice sit covered for about ten minutes after removing it from the oven so that the rice evenly absorbs the remaining moisture. Then fluff your deliciousness with a fork and enjoy.
Everyone’s oven is different. So if your rice is still hard with excess liquid after 80 minutes, be patient and turn up the heat just a tad. It just means your oven runs a little cooler than mine does.
If your pan is dry, heat up some broth or water and stir it in. You want the liquid you’re adding to be hot so that it doesn’t cool your rice down.

Make Ahead and Leftovers

Store any leftover jollof rice in the fridge in an airtight container. It should last 3-4 days easily. It also freezes well for 4-5 months. To reheat it, add a splash of water or chicken broth, cover it, and bake it in a preheated 350℉ (180℃) oven for around 20 minutes. Ready!

Watch How to Make It

[adthrive-in-post-video-player video-id=”cojtk74W” upload-date=”2018-08-06T20:36:19.000Z” name=”Jollof Rice (Oven Baked)” description=”Jollof Rice (Oven Baked) – Easy, flavorful and perfectly cooked Jollof rice made completely in the in the oven, 5 min prep – no blending or stirring involve.” player-type=”collapse” override-embed=”false”]

This post was first published in March 2014 and has been updated with beautiful photos, a video, and more tips and notes.

Prep: 5 minutes

Cook: 1 hour 15 minutes

Total: 1 hour 20 minutes

African

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.

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.

Course: Main, Side

Cuisine: African

Diet: Gluten Free

Source link

Category	African

Your Name *
Your Email *
Your Phone
Your Message *
What is the sum of: *