Oven baked Jollof Rice
Here is another take on Jollof Rice, one of the most famous West Africans one pot meal - Simplicity, is what sets apart the stove top from the oven baked method of cooking Jollof rice.
Servings 6 people
Calories 541kcal
Ingredients
- 3 Cups Rice Long grain (see note)
- 6 tablespoon Oil
- 2 Teaspoons curry powder
- 1 teaspoon thyme
- 1 Onion Medium
- Salt
- 1 Tomato Large
- 2 stock cubes
- 2 Cups Chicken stock
For the Sauce
- 2 Red Bell pepper
- 2 Tomatoes
- 1 Onion
- 2 Tbsps Tomato paste
- 1 Scotch bonnet
- 1 tablespoon Ginger Minced/Grated
- 2 cloves Garlic
Instructions
- To make the sauce, blend the peppers, Tomatoes, Onion, Garlic, Ginger and Tomato paste.
- Heat the Oil, and add the diced onions. Stir-fry the Onions for about 1 to 2 minutes or till translucent.
- Add the sauce and let that cook for about 5 minutes. Add the Curry powder, Thyme, salt, Chicken stock, Bay leaves and stock cubes then cover it up and allow it to come to a rolling boil.
- Stir in the Rice, cover it up and put it in a 350°F (180°c) oven for 45 minutes to 1 hour (depending on the type of rice used)
- Finish this up by stirring in the diced Tomatoes or mixed vegetables. Serve hot. Enjoy!
Nutrition
Calories: 541kcal | Carbohydrates: 87g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 486mg | Potassium: 537mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1865IU | Vitamin C: 66.3mg | Calcium: 55mg | Iron: 1.7mg