How to make Oven Baked Jollof Rice Right

Oven Baked Jollof Rice is the quintessential West African rice dish. Popular in many countries such as Nigeria, Ghana, Togo, Senegal, and Sierra Leone, this one-pot rice dish is also known as Benachin and Thieboudienne.

Servings

5 Person

Prep Time

20 Min

Cook Time

27 Min

Total Time

47 Min

Oven Baked Jollof Rice Ingredients

3 cups

long-grain rice (basmati / wild rice)

1 lb.

boneless chicken breast (cubed)

(14 oz.) can tomato sauce

chicken bouillon cubes

½ cup

green peas

4 cups

chicken broth

½ cup

red palm / sunflower oil

Scotch Bonnet pepper (diced finely)

2 tsp.

salt

1 tbsp.

paprika

1 tbsp.

garlic powder

2 tbsp.

curry powder

1 tbsp.

white pepper

½ tsp.

dried thyme

medium onion (peeled and roughly chopped)

large tomato (diced)

Chopped coriander leaves (garnish)

Oven-baked Jollof Rice is the quintessential West African rice dish. Popular in many countries, including Nigeria, Ghana, Togo, Senegal, and Sierra Leone, this one-pot rice dish is also known as Benachin and Thieboudienne. It is popular on special occasions such as birthday parties, baby showers, and weddings. The dish can be prepared with or without meat, and there are many regional variations. Jollof Rice competitions are even held to celebrate the variations of this famous dish.

Jollof Rice is typically cooked over a fire or on a stovetop, but an even easier way to prepare it is to cook it in an oven. It takes a longer time to cook in an oven, but baking gives the dish a delectable, grainy texture. There are two ways of preparing it in the oven. One way is to combine all of the ingredients in a Dutch oven and then bake it. The second way involves cooking the tomato sauce, spices, and meat for a short while to allow the flavors to marry, then adding the rice before baking.

Directions for Preparing Oven-Baked Jollof Rice

Preheat the oven to 350°F.
Rinse the rice in cool water, then drain and repeat.
Set aside the rice.
Heat the oil in a large pan and add the onions.
Sauté the onions for about one (0:01) minute, then add the tomato sauce.
Stir well and add the Scotch Bonnet pepper, salt, curry powder, paprika, garlic powder, white pepper, and dried thyme.
Crumble the bouillon cubes and add them to the pan.
Cook the sauce for about four (0:04) minutes, then add the chicken breast cubes.
Stir well to coat the chicken cubes, then add the rice.
Pour in the chicken stock and bring to a boil.
Turn off the heat, then add the peas and diced tomato.
Stir to combine the ingredients.
Cut a large piece of aluminum foil and place it over the pan, crumpling the edges to create a tight fit.
Carefully transfer the pan to the preheated oven.
Bake for one (1:00) hour.
Remove the pan from the oven and allow it to sit undisturbed for five (0:05) minutes.
Remove the aluminum foil covering and fluff the rice with a fork.
Mix evenly with a spoon and garnish with chopped coriander leaves.
Serve the oven-baked Jollof Rice with fried plantains and a vegetable or meat side dish

National Dish of the Philippines

Jollof Rice is one of the most iconic dishes of West Africa and is closely associated with countries such as Ghana, Nigeria, Senegal, Togo, and Sierra Leone. Known by different names across the region, it is called Benachin in The Gambia and Thieboudienne in Senegal, where the dish is often prepared with fish.

The origins of Jollof Rice date back several centuries to the Wolof Empire, where rice was cooked in rich, tomato-based sauces. Over time, regional variations developed, each adapting ingredients, spices, and proteins based on local preferences and availability. This diversity has led to friendly rivalry, particularly between Ghana and Nigeria, over whose version is superior.

Traditionally cooked over open fires or on stovetops, Jollof Rice became a centerpiece for celebrations such as weddings, birthdays, and community gatherings. The oven-baked method is a modern adaptation that simplifies preparation while producing evenly cooked grains and deep, developed flavors.

Today, Jollof Rice is more than just a meal. It represents cultural pride, shared heritage, and culinary creativity across West Africa, celebrated widely through festivals, social gatherings, and even international Jollof cooking competitions.