You are missing out if you have not tried oven-baked Nigerian Jollof Rice. Making rice in the oven is the easiest way to get the best tasting jollof rice without any hassles. You don’t have to worry about washing your pot and scraping the burnt bottom pot, which by the way is tasty but not everytime what you want to deal with. This oven-baked jollof rice is made with simple ingredients and I did away with seasoning cube by using our local okpei as my seasoning for the meat. is tasty on its own by the way. Give it a try and make it as either a family meal or a quick one that can be taken to school by the kids.
Oven-Baked Nigerian Jollof Rice Recipe
- 3 cups basmati rice or long grain rice
- 750g beef cut into chunks
- 6-7 medium tomatoes
- 4 long bell peppers
- 3 onions
- 6-7 garlic cloves (peeled)
- 2 okpei cubes
- Basil or scent leaves
- Rosemary leaves
- 3/4 cup cooking oil
- 1 tbsp each of ground spices (curry, thyme, white pepper, paprika, ground garlic, all purpose seasoning, nutmeg)
- Salt & pepper to taste
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- Season and cook the beef with by blending one onion with the garlic ginger, okpei, basil leaves, rosemary leaves and salt until done. Scoop out the meat from the stock and set aside.
- Parboil rice, wash and set aside.
- Blend the remaining onions with the tomatoes and peppers, then pour into a pot and cook till the water dries up.
- Add the oil and fry for a few minutes, then add the ground seasonings and the stock, allowing to simmer for some minutes before bringing own.
- Put the parboiled rice into an oven-proof dish and add tomato sauce stirring well to combine. Add some hot water up to the level of the rice and check for taste.
- Put in the oven at 180 degrees celscius to cook for 35-40 minutes or until the water is dry.