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Baked jollof rice served in a casserole dish

Baked jollof rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer

  • Freezable
  • Healthy
Nutrition: Per serving (8)
HighlightNutrientUnit
kcal275
low infat8g
saturates1g
carbs42g
sugars5g
fibre4g
protein6g
salt0.8g
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Ingredients

  • 400g basmati rice
  • 3 red peppers, halved and deseeded
  • 1 white onion, halved
  • 2 garlic cloves
  • 1 tbsp grated ginger, or ginger purée
  • 1 Scotch bonnet chilli, deseeded if you prefer less heat (optional)
  • 5 tbsp vegetable or sunflower oil
  • 100g tomato purée
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 2tsp curry powder (we used hot madras)
  • ½ tsp ground white pepper
  • 600ml hot chicken stock, made with 2 stock cubes

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.

  • STEP 2

    Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.

Goes well with

Recipe from Good Food magazine, September 2020

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Overall rating

A star rating of 4.2 out of 5.5 ratings
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