Jellof Rice(Oven Baked)
Try this Jellof Rice(Oven Baked) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
dairy free
- 1 medium onion chopped
- 1/2 cup cooking oil
- 4 cups chicken broth or water
- 1- teaspoon white pepper
- 1 14- ounce can tomatoes sauce
- 3 cups rice(i used basmati)
- 2- teaspoon chicken bouillon
- 2- teaspoon salt
- 1- tablespoon paprika
- 1- tablespoon garlic powder
- 1/2 teaspoon dried thyme (optional)
- 1 scotch bonnet pepper or 3/4 teaspoon hot pepper (o
- 1 pound vegetables
- 1 pound beef chicken shrimp(optional)
- Carbohydrate 20.7783356673333 g
- Cholesterol 0 mg
- Fat 37.5674634719914 g
- Fiber 6.04852160001748 g
- Protein 6.66967864033333 g
- Saturated Fat 4.84399691150294 g
- Serving Size 1 1 -5 (641g)
- Sodium 1308.97093796667 mg
- Sugar 14.7298140673159 g
- Trans Fat 2.49084896720462 g
- Calories 429 calories
Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking panIn a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2â€) combine all ingredients and stir so that everything is fully combinedCover tightly with aluminum foil paper.Gently place in oven and let it cook for about an hour.Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm
