Jollof Rice (Oven and Stovetop Method)

Step 1

Preheat oven to 350℉/177℃. Rinse the rice with water and drain.

Step 2

In a half-sheet pan (approx. 13"x18"x 2½"), combine all ingredients and stir so that everything is fully incorporated.

Step 3

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

Step 4

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

Step 5

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

Step 6

Rinse rice and drain.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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 13

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 beef, chicken, and shrimp (if desired) and mix.

Step 14

Garnish with parsley and serve.