This is not your usual Jollof rice — it’s an oven-baked version that makes the process simple and delivers big flavor. The rice is combined with aromatics, tomato paste and seasonings, then baked until tender. It’s easy to prepare, great for busy days, and can be made vegan when served on its own.

This upgraded Jollof is ideal if you want a comforting home-cooked meal without standing over the stove. The ingredients are straightforward: parboiled rice, tomato paste, oil, onion, garlic, ginger, bay leaf, white pepper, seasoning cubes (Maggi), salt and smoked paprika (optional). You can easily scale the recipe to feed a larger crowd.

Begin by sautéing chopped onion and minced garlic in oil on the stovetop until fragrant. Stir in tomato paste and cook for a few minutes to deepen the flavor. Add water gradually, then season with ginger, white pepper, bay leaf, salt and seasoning cubes. Stir the parboiled rice into the sauce, cover the pan tightly with aluminum foil, and bake in a preheated oven. After baking, fluff the rice and garnish with chopped parsley.

This oven-baked Jollof is especially handy when your kitchen is busy with other dishes. It’s flavorful, low-effort and versatile — serve it as a vegan main or pair it with grilled chicken or protein of your choice. Vegetables such as carrots, green beans or peas can be stirred in after baking if you’d like more color and texture.

Watch How to Cook Jollof Rice in the Oven:

How to Cook Jollof Rice in the Oven

West African Jollof Rice made in the oven with big flavors. This is Jollof Rice made easy yet it is so tasty.

Prep:
15 minutes mins

Cook:
45 minutes mins

Total:
1 hour hr

Servings:
6 servings

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 grated ginger
• 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 garnish (1 sprig, chopped)

Instructions

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast-iron skillet or ovenproof pan over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 2 minutes.
• Add the tomato paste and cook, stirring constantly, for about 5 minutes to deepen the flavor.
• Gradually stir in 3 cups of water. Add ginger, smoked paprika (if using), white pepper, bay leaf, salt and seasoning cubes. Mix well, then stir in the parboiled rice so it’s evenly coated.
• Cover the skillet tightly with aluminum foil and place it in the preheated oven. Bake for about 45 minutes. Remove from the oven, let rest for 5 minutes, then fluff with a fork and garnish with chopped parsley.

Notes

1. For heat, add ground habanero or chili pepper before baking.

2. Use parboiled rice with 3 cups of water as specified. If you use a different rice variety, adjust the liquid to match that rice’s requirements.

3. Stir in cooked vegetables such as carrots, green beans or peas after baking for added color and texture.

4. This dish is vegan when served alone, but it pairs wonderfully with grilled chicken or other proteins.

Nutrition

Calories: 350kcal
|
Carbohydrates: 59g
|
Protein: 6g

Additional Info

Course: Main Course

Cuisine: African

Calories: 350

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