Jollof rice is a popular West African one-pot rice dish that combines long grain rice with tomatoes and olive oil. It's typically served with fried plantains, vegetabes, or protein, depending on which country you're in. This baked jollof rice is a classic reimagined as a casserole. The texture is near-perfect and the flavor is delightful savory.
Baked Jollof Rice [Vegan, Gluten-Free]
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1/4 teaspoon cumin
- 2 jalapeño peppers, diced
- 2 cloves of garlic, minced
- 1/2 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 2 large tomatoes, chopped (2 cups canned tomatoes)
- 3 tablespoons tomato paste
- 1 vegetable bouillon cube
- 2 cups parboiled rice, rinsed
- 2-3 cups vegetable stock (or water)
- 2 tablespoons juice of lime
- Salt to taste
- 1/4 cup cilantro, for garnish
- Preheat oven to 350°F.
- Heat olive oil in a large saucepan or skillet over medium heat.
- When oil is heated, add onions and sauté for about 5 minutes, until onions start to brown.
- Add cumin, peppers, and garlic, stir, and cook for 1-2 minutes more.
- Add garlic, smoked paprika, and ginger and cook for another minute or so.
- Add the tomatoes and tomato paste and cook, stirring frequently until tomatoes soften.
- The oil should get a slight reddish hue, add the cubed bouillon and rice, stir and cook for about 3 minutes.
- Lower the heat and add the vegetable stock (or water), use 2 to 2 1/2 cups for firmer chewier rice and up to 2 cups if you prefer softer rice.
- Add the lime juice and salt to taste.
- Transfer mixture into a large baking pan or casserole dish.
- Cover with foil, place it in the oven, and cook for about 45 minutes until rice is cooked through and the liquid is all absorbed.
- Fluff rice with a fork when it’s done and garnish with cilantro.