Jellof Rice (Oven and Stovetop Method)

Step 1

Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan

Step 2

In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined.

Step 3

Cover tightly with aluminum foil paper. Double if you can, it helps cook faster.

Step 4

Gently place in oven and let it cook for about 70-80 minutes. Carefully remove from the oven and check after 70 minutes.  Since posting, I have retried recipes several times and it works best for my oven after 75 minutes.

Step 5

Remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork, thrown in your add-ins and mix evenly. Serve warm.

Step 6

Heat oil in a medium saucepan over medium-high heat.

Step 7

Next add onions, thyme, and garlic, cook for about 2 minutes or until onion becomes soft and translucent.

Step 8

Add rice, season with paprika, bouillon, salt, and pepper.

Step 9

Cook stirring often until fragrant, for about 30 seconds. and brown stirring occasionally, for about 2-3 minutes.

Step 10

Pour tomatoes sauce, chicken broth, and hot pepper, if using any into saucepan.

Step 11

Bring to a boil stirring once or twice. Reduce heat to low, cover saucepan and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.

Step 12

Remove pan from heat, let it sit covered for 5 minutes then fluff rice with a fork or serving spoon. Then throw in sauteed veggies and/or beef, chicken and shrimp and mix, if desired

Step 13

Garnish with parsley and serve.