Baked jollof rice

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

  • Prep:15 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 275
  • fat 8g
  • saturates 1g
  • carbs 42g
  • sugars 0g
  • fibre 4g
  • protein 6g
  • salt 0.8g


  • 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


  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.

  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.

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