Jollof Rice Recipe

This Jollof Rice recipe is warm, comforting, and full of flavor. It is one of those dishes that feels special but is still very doable at home.

I like making this when I want a cozy dinner that fills the kitchen with good smells and feeds everyone well.

I usually make it on a weekend or when I need a solid meal that reheats nicely. It is simple, hearty, and always a favorite at the table.

Why You’ll Love This Jollof Rice Recipe?

1. Everything bakes together in one dish.
2. The flavors deepen as it cooks in the oven.
3. Uses basic pantry spices.
4. Easy to adjust the heat level.
5. Makes enough for leftovers.
6. Great as a main dish or a side.

What Kind of Rice Should I Use?

Long-grain rice works best here. It cooks evenly and stays fluffy instead of sticky.

I always rinse the rice until the water runs clear. This helps keep the grains separate and prevents mushy rice.

If you only have another long-grain variety at home, it will still work. Just keep an eye on the liquid and texture as it bakes.

Options for Substitutes

• Water can replace chicken stock if needed.
• Habanero and Scotch bonnet peppers can be used interchangeably.
• Olive oil can work if vegetable oil is not available.
• Smoked paprika adds depth, but sweet paprika works just fine.
• Dried parsley can be used if thyme is not available, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

1. Do not skip blending the vegetables until smooth. This creates the base flavor for the rice.
2. Let the tomato mixture reduce properly. This step helps remove excess liquid and keeps the rice from turning soggy.
3. Seal the foil tightly before baking. Steam is what helps the rice cook evenly.
4. Check the rice around the 30-minute mark. If it looks dry or still firm, add a little more liquid and continue baking.

What to Serve With Jollof Rice Recipe?

This rice pairs well with simple sides like:

• Grilled or roasted chicken
• Fried plantains
• Steamed vegetables
• A simple cucumber or tomato salad
• Yogurt or a light sauce on the side

Storage Instructions

1. Let the rice cool before storing.
2. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
3. Jollof rice freezes well. Store in freezer-safe containers for up to 2 months.
4. Reheat in the microwave or on the stovetop. Add a small splash of water or stock to help loosen the rice as it warms.

How To Make The Jollof Rice?

Ingredients

• Cooking spray
• 3 medium tomatoes
• 1 Scotch bonnet or habanero pepper, seeded for less heat
• 1 medium onion, half coarsely chopped, half sliced
• 3 red bell peppers, cored and roughly chopped
• 1 cup chicken stock or water, plus more if needed
• 1/3 cup vegetable oil
• 1 teaspoon kosher salt
• 2 bay leaves
• 1 teaspoon curry powder
• 1 teaspoon sweet or smoky paprika
• 1 tablespoon dried thyme
• 1/2 teaspoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 2 cups long-grain rice, rinsed and strained
• 2 tablespoons unsalted butter

Instructions

Step 1:
Preheat the oven to 350°F and set the oven rack in the center. Lightly grease a 13 x 9-inch baking dish with cooking spray and set aside.

Step 2:
Add the tomatoes, seeded pepper, chopped onion, and bell peppers to a blender. Blend until completely smooth.

Step 3:
Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and salt. Cook for about 2 to 3 minutes, until softened.

Step 4:
Stir in the bay leaves, curry powder, paprika, thyme, ginger, garlic powder, onion powder, and black pepper. Cook for about 1 minute to warm the spices. Add the tomato paste and stir for another 2 minutes.

Step 5:
Pour in the blended tomato mixture. Stir well and cook for 10 to 12 minutes, until the mixture reduces by about half and thickens.

Step 6:
Add 1 cup of stock or water and bring to a boil for 1 to 2 minutes.

Step 7:
Stir in the rinsed rice and butter. Taste and add more salt if needed.

Step 8:
Carefully transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 40 to 50 minutes, until the rice is tender. Check after 30 minutes and add more liquid if the rice looks dry. Fluff gently with a fork before serving.

Jollof Rice Recipe

This Jollof Rice is baked in the oven with blended tomatoes, peppers, and warm spices for deep, rich flavor. It is filling, comforting, and easy to make with pantry ingredients.

This is a great recipe for family dinners, gatherings, or meal prep. The leftovers reheat well and taste just as good the next day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8

Calories: 352

Ingredients Method

Ingredients

  

• Cooking spray
• 3 medium tomatoes
• 1 Scotch bonnet or habanero pepper seeded for less heat
• 1 medium onion half coarsely chopped, half sliced
• 3 red bell peppers cored and roughly chopped
• 1 cup chicken stock or water plus more if needed
• 1/3 cup vegetable oil
• 1 teaspoon kosher salt
• 2 bay leaves
• 1 teaspoon curry powder
• 1 teaspoon sweet or smoky paprika
• 1 tablespoon dried thyme
• 1/2 teaspoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 2 cups long-grain rice rinsed and strained
• 2 tablespoons unsalted butter

Method

 

1. Preheat the oven to 350°F and set the oven rack in the center. Lightly grease a 13 x 9-inch baking dish with cooking spray and set aside.
2. Add the tomatoes, seeded pepper, chopped onion, and bell peppers to a blender. Blend until completely smooth.
3. Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and salt. Cook for about 2 to 3 minutes, until softened.
4. Stir in the bay leaves, curry powder, paprika, thyme, ginger, garlic powder, onion powder, and black pepper. Cook for about 1 minute to warm the spices. Add the tomato paste and stir for another 2 minutes.
5. Pour in the blended tomato mixture. Stir well and cook for 10 to 12 minutes, until the mixture reduces by about half and thickens.
6. Add 1 cup of stock or water and bring to a boil for 1 to 2 minutes.
7. Stir in the rinsed rice and butter. Taste and add more salt if needed.
8. Carefully transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 40 to 50 minutes, until the rice is tender. Check after 30 minutes and add more liquid if the rice looks dry. Fluff gently with a fork before serving.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.