Baked Jollof Rice
A vibrant and aromatic West African dish made with long-grain parboiled rice, tomatoes, and spices, perfect for family gatherings or cozy nights in.
Ingredients
Main Ingredients
- 2 cups long-grain parboiled rice Provides the perfect base for the dish, absorbing the flavorful sauce while remaining fluffy.
- 1/4 cup vegetable oil Adds richness and helps sauté the vegetables for a tasty base.
- 1 large onion, finely chopped (divided) Offers a sweet and aromatic foundation to the dish.
- 1 red bell pepper Sweetness and vibrant color to enhance the dish.
- 1 can (14 oz) crushed tomatoes Key ingredient that adds depth and body to the sauce.
- 2 tablespoons tomato paste Intensifies the tomato flavor and richness.
- 1 Scotch bonnet or habanero pepper (adjust to taste) Adds a kick of heat, essential for authentic flavor.
- 2 cloves garlic Infuses the dish with aromatic goodness.
- 1 teaspoon fresh ginger, grated Provides a zesty warmth that pairs perfectly with the tomatoes.
- 2 cups chicken or vegetable stock Enhances the flavor of the rice as it cooks.
- 1 teaspoon dried thyme Adds a delightful herby note.
- 1 teaspoon curry powder Infuses a warm and earthy flavor profile.
- 1 teaspoon smoked paprika Introduces a subtle smokiness to the dish.
- 1 bay leaf Adds depth and aroma as the dish bakes.
- 1 teaspoon salt (adjust to taste) Essential for balancing all the flavors.
- 1/2 teaspoon black pepper Provides a touch of heat and enhances the overall flavor.
- 1 cup mixed vegetables (optional) Adds nutrition, color, and makes the dish heartier.
- 2 tablespoons butter (optional) Gives an extra layer of indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Rinse the rice thoroughly in cold water until the water runs clear and set aside.
- In a blender, combine the red bell pepper, crushed tomatoes, tomato paste, Scotch bonnet pepper, garlic, ginger, and half of the chopped onion. Blend until smooth.
Cooking
- Heat the vegetable oil in a large, oven-safe pot over medium heat. Add the remaining chopped onion and sauté for 2–3 minutes.
- Pour in the blended tomato mixture and cook for 10–15 minutes, stirring occasionally.
- Stir in the dried thyme, curry powder, smoked paprika, bay leaf, salt, and black pepper and cook for an additional 2 minutes.
- Add the rinsed rice and stock, stirring well to combine. Cover the pot tightly with foil and a lid.
- Transfer the pot to the oven and bake for 30–40 minutes, or until the rice is tender and the liquid has absorbed.
- Remove from the oven, stir in the mixed vegetables and butter, if using, and cover again to steam for 5–10 minutes before serving.
Notes
For best results, rinse the rice thoroughly to remove excess starch, adjust the spice level to suit your taste, and ensure all ingredients are fresh. Consider using brown rice for a healthier version.