Oven Baked Jollof Rice

Preheat the oven to 450 degrees F.

Remove the pepper stalk and deseed red bell, and rinse. 

This stage is optional, I boiled the pepper before blending with half onion and ginger. It cuts down the boiling time.

You can blend with half onion and ginger after rinsing the pepper.

Place an ovenproof pot (if you don't have one use a regular pot but you will need to transfer the rice content into a baking ware before putting it in the oven) over medium-high heat and add oil. Heat the oil.

Throw in half chopped onion and fry until it softens, add curry, thyme, onion powder, ginger, and fry until the fragrant release.

Add tomato paste and fry.

Pour in the blended pepper and continue to fry until the oil separated. Add seasoning cube and salt (have it mind there's salt in the broth). Add broth and water.

While the pepper is doing frying, wash the rice until the water runs clear.

Add rice to the pepper and mix everything thoroughly.

If you're not using an ovenproof pot transfer the rice content into a baking ware pan and cover with foil. 

If you're using an ovenproof pot just cover with foil and put in the preheated oven.

Bake for 30 minutes (the time will vary depending on the oven). 15 minutes in check the seasons (adjust the seasonings if it needs more) and mix the rice and return to the oven.

When the time is up, add one sliced onion and tomatoes and mix.

Add butter and mix everything together.

Turn off the oven and leave in the oven for 10-15 minutes covered. It is okay if it burns a little bit.

Oven Baked Jollof Rice is ready.

Serve and enjoy.