Oven Baked Gizzard Rice

I should really add a top 10 feature on the blog. This recipe would easily fit. In fact, I make bold to say if you only make ONE recipe from this blog, let it be this one. With that, I guarantee you’ll come back looking for more to make.

baked gizzard recipe

Oven Baked Gizzard Rice

I got the concept of oven baking rice from Kitchen Butterfly. I loved the concept and the resulting party looking jollof rice and will try it exactly her way soon.

This time around, however, I didn’t have the time, strength, nor inclination to boil sauce or anything like that. It was evening, we had guests over and there was juicy gist that I just couldn’t miss. My solution? Mix everything and throw in the oven.

IT. WAS. AWESOME. I cannot believe I didn’t try this earlier. The taste was out of this world! And the rice was really fluffy. I made this 4 days ago, and, since then, I have made this 2 more times. Yes, it’s that good.

I’ve been playing around with different meats, and, apart from the gizzards, I love the one I made with smoked chicken. The possibilities are endless, and there’s literally no hands on cooking time. Just mix and bake.

Now, I need to ask, because I’ve been arguing with myself. Can I call this jollof rice? Fried rice? Isn’t jollof supposed to be red? Please rescue me from my self-inflicted quandry.

Oven Baked Gizzard Rice

Oven Baked Gizzard Rice


  • 2 cups of rice (I used regular)
  • 500g of gizzard (or any meat), chopped
  • 1 very large green bell pepper, chopped
  • 1 very large red bell pepper, chopped
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 large tomatoes, chopped
  • 5 atarodo/scotch bonnet, chopped
  • 1 teaspoon of ginger powder
  • 1/2 teaspoon of thyme
  • 1/2 tablespoon of white pepper
  • 1/2 teaspoon of ground coriander
  • 1 tablespoon of salt
  • 2 stock cubes
  • 2 tablespoons of olive oil
  • 4 cups of warm water


  1. Preheat the oven to 320
  2. Wash the rice very thoroughly till the rice water is clear.
  3. Mix EVERYTHING in a large baking dish.
  4. Cover with foil, and bake till done, about 35-45 minutes

I don’t think it could be any easier. If you make it, please let me know how you like it.

P.s: You know I love hearing from you, right?


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 12 comments
ipio - March 14, 2015

I really really do love this cos’ I like the easy way out, am trying i right about now.

kitchenbutterfly - March 14, 2015

It looks gorgeous….if I had gizzard at home, I would have tried it. Well done

    Chidinma - March 14, 2015

    Hiiiii KB, you can use some other meat. Meanwhile, I’m stoked that you stopped by. I love your blog!

ipio - March 15, 2015

I made this and it turns out so well, though I couldn’t lay my hand on coriander, I just hope this won’t become my everyday meal, its so easy and tasty, thanks to u.

    Chidinma - March 15, 2015

    Yippee. I’m glad it turned out well. As long as you liked the taste, no biggie on the coriander.

ChiO - March 16, 2015

Look delicious. I am sure it tastes even better. I like your blog 🙂

Amaka Asogwa - March 17, 2015

Weekend things!!! my oven is on recess now. I will try it on the cooker, ……will cover it with foil. Fingers crossed I believe it will turn out well.

    Chidinma - March 17, 2015

    Fingers crossed too. Please let me know if it does. Someone asked me about that, but I didn’t know whether it would.

AT - March 17, 2015

Deema. This is simply a must try. Less stress, more taste and greater nutrients.
Hope i can use meat stock for added flavour.

    Chidinma - March 18, 2015

    Of course you can, AT. Just adjust the other spices


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