Jollof Rice USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Jollof Rice is a savory combination of brown rice, delicious vegetables and succulent spices. This dish is part of a satisfying African meal made up of Jollof Rice, Kati Kati Chicken, and Sautéed Spinach and Tomatoes. Check out the USDA version of all these recipes!
CACFP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄4 cup vegetable and 1 oz equivalent grains.
4 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • - - Canola oil
    • 9 oz *Onions, fresh, diced
    • - - Ginger, ground
    • - - Garlic, minced
    • 6½ oz *Red bell peppers, fresh
    • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
    • 8 oz Tomato sauce, canned, no-salt-added
    • - - Salt
    • - - Cayenne pepper
    • - - Paprika
    • - - Curry powder, ground
    • - - Vegetable stock
    • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
    • 12 oz Peas and carrots, frozen, thawed, drained
    • 1 oz Cilantro, fresh, finely, chopped

    Measure

    • ¼ cup Canola oil
    • 1¾ cups *Onions, fresh, drained
    • 1 tsp Ginger, ground
    • 1 Tbsp Garlic, minced
    • 1¼ cups *Red bell peppers, fresh
    • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
    • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
    • 1 tsp Salt
    • ⅛ tsp Cayenne pepper
    • ⅛ tsp Paprika
    • 1 Tbsp Curry powder, ground
    • 1 qt Vegetable stock
    • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
    • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
    • 1¾ cups Cilantro, fresh, finely chopped

    50 Servings

      Weight

      • - - Canola oil
      • 1 lb 2 oz *Onions, fresh, diced
      • - - Ginger, ground
      • - - Garlic, minced
      • 13 oz *Red bell peppers, fresh
      • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
      • 1 lb Tomato sauce, canned, no-salt-added
      • - - Salt
      • - - Cayenne pepper
      • - - Paprika
      • - - Curry powder, ground
      • - - Vegetable stock
      • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
      • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
      • 2 oz Cilantro, fresh, finely chopped

      Measure

      • ½ cup Canola oil
      • 3½ cups *Onions, fresh, diced
      • 2 tsp Ginger, ground
      • 2 Tbsp Garlic, minced
      • 2½ cups *Red bell peppers, fresh
      • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
      • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
      • 2 tsp Salt
      • ¼ tsp Cayenne pepper
      • ¼ tsp Paprika
      • 2 Tbsp Curry powder, ground
      • 2 qt Vegetable stock
      • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
      • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
      • 3½ cups Cilantro, fresh, finely, chopped

      Quantity
       

      25 Servings

        Weight

        • - - Canola oil
        • 9 oz *Onions, fresh, diced
        • - - Ginger, ground
        • - - Garlic, minced
        • 6½ oz *Red bell peppers, fresh
        • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
        • 8 oz Tomato sauce, canned, no-salt-added
        • - - Salt
        • - - Cayenne pepper
        • - - Paprika
        • - - Curry powder, ground
        • - - Vegetable stock
        • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
        • 12 oz Peas and carrots, frozen, thawed, drained
        • 1 oz Cilantro, fresh, finely, chopped

        Measure

        • ¼ cup Canola oil
        • 1¾ cups *Onions, fresh, drained
        • 1 tsp Ginger, ground
        • 1 Tbsp Garlic, minced
        • 1¼ cups *Red bell peppers, fresh
        • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
        • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
        • 1 tsp Salt
        • ⅛ tsp Cayenne pepper
        • ⅛ tsp Paprika
        • 1 Tbsp Curry powder, ground
        • 1 qt Vegetable stock
        • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
        • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
        • 1¾ cups Cilantro, fresh, finely chopped

        50 Servings

          Weight

          • - - Canola oil
          • 1 lb 2 oz *Onions, fresh, diced
          • - - Ginger, ground
          • - - Garlic, minced
          • 13 oz *Red bell peppers, fresh
          • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
          • 1 lb Tomato sauce, canned, no-salt-added
          • - - Salt
          • - - Cayenne pepper
          • - - Paprika
          • - - Curry powder, ground
          • - - Vegetable stock
          • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
          • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
          • 2 oz Cilantro, fresh, finely chopped

          Measure

          • ½ cup Canola oil
          • 3½ cups *Onions, fresh, diced
          • 2 tsp Ginger, ground
          • 2 Tbsp Garlic, minced
          • 2½ cups *Red bell peppers, fresh
          • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
          • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
          • 2 tsp Salt
          • ¼ tsp Cayenne pepper
          • ¼ tsp Paprika
          • 2 Tbsp Curry powder, ground
          • 2 qt Vegetable stock
          • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
          • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
          • 3½ cups Cilantro, fresh, finely, chopped

          Ingredients
           

          25 Servings

            Weight

            • - - Canola oil
            • 9 oz *Onions, fresh, diced
            • - - Ginger, ground
            • - - Garlic, minced
            • 6½ oz *Red bell peppers, fresh
            • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
            • 8 oz Tomato sauce, canned, no-salt-added
            • - - Salt
            • - - Cayenne pepper
            • - - Paprika
            • - - Curry powder, ground
            • - - Vegetable stock
            • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
            • 12 oz Peas and carrots, frozen, thawed, drained
            • 1 oz Cilantro, fresh, finely, chopped

            Measure

            • ¼ cup Canola oil
            • 1¾ cups *Onions, fresh, drained
            • 1 tsp Ginger, ground
            • 1 Tbsp Garlic, minced
            • 1¼ cups *Red bell peppers, fresh
            • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
            • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
            • 1 tsp Salt
            • ⅛ tsp Cayenne pepper
            • ⅛ tsp Paprika
            • 1 Tbsp Curry powder, ground
            • 1 qt Vegetable stock
            • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
            • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
            • 1¾ cups Cilantro, fresh, finely chopped

            50 Servings

              Weight

              • - - Canola oil
              • 1 lb 2 oz *Onions, fresh, diced
              • - - Ginger, ground
              • - - Garlic, minced
              • 13 oz *Red bell peppers, fresh
              • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
              • 1 lb Tomato sauce, canned, no-salt-added
              • - - Salt
              • - - Cayenne pepper
              • - - Paprika
              • - - Curry powder, ground
              • - - Vegetable stock
              • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
              • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
              • 2 oz Cilantro, fresh, finely chopped

              Measure

              • ½ cup Canola oil
              • 3½ cups *Onions, fresh, diced
              • 2 tsp Ginger, ground
              • 2 Tbsp Garlic, minced
              • 2½ cups *Red bell peppers, fresh
              • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
              • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
              • 2 tsp Salt
              • ¼ tsp Cayenne pepper
              • ¼ tsp Paprika
              • 2 Tbsp Curry powder, ground
              • 2 qt Vegetable stock
              • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
              • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
              • 3½ cups Cilantro, fresh, finely, chopped

              Quantity
               

              25 Servings

                Weight

                • - - Canola oil
                • 9 oz *Onions, fresh, diced
                • - - Ginger, ground
                • - - Garlic, minced
                • 6½ oz *Red bell peppers, fresh
                • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                • 8 oz Tomato sauce, canned, no-salt-added
                • - - Salt
                • - - Cayenne pepper
                • - - Paprika
                • - - Curry powder, ground
                • - - Vegetable stock
                • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                • 12 oz Peas and carrots, frozen, thawed, drained
                • 1 oz Cilantro, fresh, finely, chopped

                Measure

                • ¼ cup Canola oil
                • 1¾ cups *Onions, fresh, drained
                • 1 tsp Ginger, ground
                • 1 Tbsp Garlic, minced
                • 1¼ cups *Red bell peppers, fresh
                • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                • 1 tsp Salt
                • ⅛ tsp Cayenne pepper
                • ⅛ tsp Paprika
                • 1 Tbsp Curry powder, ground
                • 1 qt Vegetable stock
                • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                • 1¾ cups Cilantro, fresh, finely chopped

                50 Servings

                  Weight

                  • - - Canola oil
                  • 1 lb 2 oz *Onions, fresh, diced
                  • - - Ginger, ground
                  • - - Garlic, minced
                  • 13 oz *Red bell peppers, fresh
                  • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                  • 1 lb Tomato sauce, canned, no-salt-added
                  • - - Salt
                  • - - Cayenne pepper
                  • - - Paprika
                  • - - Curry powder, ground
                  • - - Vegetable stock
                  • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                  • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                  • 2 oz Cilantro, fresh, finely chopped

                  Measure

                  • ½ cup Canola oil
                  • 3½ cups *Onions, fresh, diced
                  • 2 tsp Ginger, ground
                  • 2 Tbsp Garlic, minced
                  • 2½ cups *Red bell peppers, fresh
                  • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                  • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                  • 2 tsp Salt
                  • ¼ tsp Cayenne pepper
                  • ¼ tsp Paprika
                  • 2 Tbsp Curry powder, ground
                  • 2 qt Vegetable stock
                  • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                  • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                  • 3½ cups Cilantro, fresh, finely, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Canola oil
                    • 9 oz *Onions, fresh, diced
                    • - - Ginger, ground
                    • - - Garlic, minced
                    • 6½ oz *Red bell peppers, fresh
                    • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                    • 8 oz Tomato sauce, canned, no-salt-added
                    • - - Salt
                    • - - Cayenne pepper
                    • - - Paprika
                    • - - Curry powder, ground
                    • - - Vegetable stock
                    • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                    • 12 oz Peas and carrots, frozen, thawed, drained
                    • 1 oz Cilantro, fresh, finely, chopped

                    Measure

                    • ¼ cup Canola oil
                    • 1¾ cups *Onions, fresh, drained
                    • 1 tsp Ginger, ground
                    • 1 Tbsp Garlic, minced
                    • 1¼ cups *Red bell peppers, fresh
                    • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                    • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                    • 1 tsp Salt
                    • ⅛ tsp Cayenne pepper
                    • ⅛ tsp Paprika
                    • 1 Tbsp Curry powder, ground
                    • 1 qt Vegetable stock
                    • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                    • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                    • 1¾ cups Cilantro, fresh, finely chopped

                    50 Servings

                      Weight

                      • - - Canola oil
                      • 1 lb 2 oz *Onions, fresh, diced
                      • - - Ginger, ground
                      • - - Garlic, minced
                      • 13 oz *Red bell peppers, fresh
                      • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                      • 1 lb Tomato sauce, canned, no-salt-added
                      • - - Salt
                      • - - Cayenne pepper
                      • - - Paprika
                      • - - Curry powder, ground
                      • - - Vegetable stock
                      • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                      • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                      • 2 oz Cilantro, fresh, finely chopped

                      Measure

                      • ½ cup Canola oil
                      • 3½ cups *Onions, fresh, diced
                      • 2 tsp Ginger, ground
                      • 2 Tbsp Garlic, minced
                      • 2½ cups *Red bell peppers, fresh
                      • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                      • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                      • 2 tsp Salt
                      • ¼ tsp Cayenne pepper
                      • ¼ tsp Paprika
                      • 2 Tbsp Curry powder, ground
                      • 2 qt Vegetable stock
                      • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                      • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                      • 3½ cups Cilantro, fresh, finely, chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Canola oil
                        • 9 oz *Onions, fresh, diced
                        • - - Ginger, ground
                        • - - Garlic, minced
                        • 6½ oz *Red bell peppers, fresh
                        • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                        • 8 oz Tomato sauce, canned, no-salt-added
                        • - - Salt
                        • - - Cayenne pepper
                        • - - Paprika
                        • - - Curry powder, ground
                        • - - Vegetable stock
                        • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                        • 12 oz Peas and carrots, frozen, thawed, drained
                        • 1 oz Cilantro, fresh, finely, chopped

                        Measure

                        • ¼ cup Canola oil
                        • 1¾ cups *Onions, fresh, drained
                        • 1 tsp Ginger, ground
                        • 1 Tbsp Garlic, minced
                        • 1¼ cups *Red bell peppers, fresh
                        • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                        • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                        • 1 tsp Salt
                        • ⅛ tsp Cayenne pepper
                        • ⅛ tsp Paprika
                        • 1 Tbsp Curry powder, ground
                        • 1 qt Vegetable stock
                        • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                        • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                        • 1¾ cups Cilantro, fresh, finely chopped

                        50 Servings

                          Weight

                          • - - Canola oil
                          • 1 lb 2 oz *Onions, fresh, diced
                          • - - Ginger, ground
                          • - - Garlic, minced
                          • 13 oz *Red bell peppers, fresh
                          • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                          • 1 lb Tomato sauce, canned, no-salt-added
                          • - - Salt
                          • - - Cayenne pepper
                          • - - Paprika
                          • - - Curry powder, ground
                          • - - Vegetable stock
                          • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                          • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                          • 2 oz Cilantro, fresh, finely chopped

                          Measure

                          • ½ cup Canola oil
                          • 3½ cups *Onions, fresh, diced
                          • 2 tsp Ginger, ground
                          • 2 Tbsp Garlic, minced
                          • 2½ cups *Red bell peppers, fresh
                          • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                          • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                          • 2 tsp Salt
                          • ¼ tsp Cayenne pepper
                          • ¼ tsp Paprika
                          • 2 Tbsp Curry powder, ground
                          • 2 qt Vegetable stock
                          • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                          • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                          • 3½ cups Cilantro, fresh, finely, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Canola oil
                            • 9 oz *Onions, fresh, diced
                            • - - Ginger, ground
                            • - - Garlic, minced
                            • 6½ oz *Red bell peppers, fresh
                            • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                            • 8 oz Tomato sauce, canned, no-salt-added
                            • - - Salt
                            • - - Cayenne pepper
                            • - - Paprika
                            • - - Curry powder, ground
                            • - - Vegetable stock
                            • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                            • 12 oz Peas and carrots, frozen, thawed, drained
                            • 1 oz Cilantro, fresh, finely, chopped

                            Measure

                            • ¼ cup Canola oil
                            • 1¾ cups *Onions, fresh, drained
                            • 1 tsp Ginger, ground
                            • 1 Tbsp Garlic, minced
                            • 1¼ cups *Red bell peppers, fresh
                            • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                            • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                            • 1 tsp Salt
                            • ⅛ tsp Cayenne pepper
                            • ⅛ tsp Paprika
                            • 1 Tbsp Curry powder, ground
                            • 1 qt Vegetable stock
                            • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                            • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                            • 1¾ cups Cilantro, fresh, finely chopped

                            50 Servings

                              Weight

                              • - - Canola oil
                              • 1 lb 2 oz *Onions, fresh, diced
                              • - - Ginger, ground
                              • - - Garlic, minced
                              • 13 oz *Red bell peppers, fresh
                              • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                              • 1 lb Tomato sauce, canned, no-salt-added
                              • - - Salt
                              • - - Cayenne pepper
                              • - - Paprika
                              • - - Curry powder, ground
                              • - - Vegetable stock
                              • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                              • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                              • 2 oz Cilantro, fresh, finely chopped

                              Measure

                              • ½ cup Canola oil
                              • 3½ cups *Onions, fresh, diced
                              • 2 tsp Ginger, ground
                              • 2 Tbsp Garlic, minced
                              • 2½ cups *Red bell peppers, fresh
                              • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                              • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                              • 2 tsp Salt
                              • ¼ tsp Cayenne pepper
                              • ¼ tsp Paprika
                              • 2 Tbsp Curry powder, ground
                              • 2 qt Vegetable stock
                              • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                              • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                              • 3½ cups Cilantro, fresh, finely, chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Canola oil
                                • 9 oz *Onions, fresh, diced
                                • - - Ginger, ground
                                • - - Garlic, minced
                                • 6½ oz *Red bell peppers, fresh
                                • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                                • 8 oz Tomato sauce, canned, no-salt-added
                                • - - Salt
                                • - - Cayenne pepper
                                • - - Paprika
                                • - - Curry powder, ground
                                • - - Vegetable stock
                                • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                                • 12 oz Peas and carrots, frozen, thawed, drained
                                • 1 oz Cilantro, fresh, finely, chopped

                                Measure

                                • ¼ cup Canola oil
                                • 1¾ cups *Onions, fresh, drained
                                • 1 tsp Ginger, ground
                                • 1 Tbsp Garlic, minced
                                • 1¼ cups *Red bell peppers, fresh
                                • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                                • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                                • 1 tsp Salt
                                • ⅛ tsp Cayenne pepper
                                • ⅛ tsp Paprika
                                • 1 Tbsp Curry powder, ground
                                • 1 qt Vegetable stock
                                • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                                • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                                • 1¾ cups Cilantro, fresh, finely chopped

                                50 Servings

                                  Weight

                                  • - - Canola oil
                                  • 1 lb 2 oz *Onions, fresh, diced
                                  • - - Ginger, ground
                                  • - - Garlic, minced
                                  • 13 oz *Red bell peppers, fresh
                                  • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                                  • 1 lb Tomato sauce, canned, no-salt-added
                                  • - - Salt
                                  • - - Cayenne pepper
                                  • - - Paprika
                                  • - - Curry powder, ground
                                  • - - Vegetable stock
                                  • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                                  • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                                  • 2 oz Cilantro, fresh, finely chopped

                                  Measure

                                  • ½ cup Canola oil
                                  • 3½ cups *Onions, fresh, diced
                                  • 2 tsp Ginger, ground
                                  • 2 Tbsp Garlic, minced
                                  • 2½ cups *Red bell peppers, fresh
                                  • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                                  • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                                  • 2 tsp Salt
                                  • ¼ tsp Cayenne pepper
                                  • ¼ tsp Paprika
                                  • 2 Tbsp Curry powder, ground
                                  • 2 qt Vegetable stock
                                  • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                                  • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                                  • 3½ cups Cilantro, fresh, finely, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Canola oil
                                    • 9 oz *Onions, fresh, diced
                                    • - - Ginger, ground
                                    • - - Garlic, minced
                                    • 6½ oz *Red bell peppers, fresh
                                    • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                                    • 8 oz Tomato sauce, canned, no-salt-added
                                    • - - Salt
                                    • - - Cayenne pepper
                                    • - - Paprika
                                    • - - Curry powder, ground
                                    • - - Vegetable stock
                                    • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                                    • 12 oz Peas and carrots, frozen, thawed, drained
                                    • 1 oz Cilantro, fresh, finely, chopped

                                    Measure

                                    • ¼ cup Canola oil
                                    • 1¾ cups *Onions, fresh, drained
                                    • 1 tsp Ginger, ground
                                    • 1 Tbsp Garlic, minced
                                    • 1¼ cups *Red bell peppers, fresh
                                    • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                                    • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                                    • 1 tsp Salt
                                    • ⅛ tsp Cayenne pepper
                                    • ⅛ tsp Paprika
                                    • 1 Tbsp Curry powder, ground
                                    • 1 qt Vegetable stock
                                    • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                                    • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                                    • 1¾ cups Cilantro, fresh, finely chopped

                                    50 Servings

                                      Weight

                                      • - - Canola oil
                                      • 1 lb 2 oz *Onions, fresh, diced
                                      • - - Ginger, ground
                                      • - - Garlic, minced
                                      • 13 oz *Red bell peppers, fresh
                                      • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                                      • 1 lb Tomato sauce, canned, no-salt-added
                                      • - - Salt
                                      • - - Cayenne pepper
                                      • - - Paprika
                                      • - - Curry powder, ground
                                      • - - Vegetable stock
                                      • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                                      • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                                      • 2 oz Cilantro, fresh, finely chopped

                                      Measure

                                      • ½ cup Canola oil
                                      • 3½ cups *Onions, fresh, diced
                                      • 2 tsp Ginger, ground
                                      • 2 Tbsp Garlic, minced
                                      • 2½ cups *Red bell peppers, fresh
                                      • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                                      • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                                      • 2 tsp Salt
                                      • ¼ tsp Cayenne pepper
                                      • ¼ tsp Paprika
                                      • 2 Tbsp Curry powder, ground
                                      • 2 qt Vegetable stock
                                      • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                                      • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                                      • 3½ cups Cilantro, fresh, finely, chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Canola oil
                                        • 9 oz *Onions, fresh, diced
                                        • - - Ginger, ground
                                        • - - Garlic, minced
                                        • 6½ oz *Red bell peppers, fresh
                                        • 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                                        • 8 oz Tomato sauce, canned, no-salt-added
                                        • - - Salt
                                        • - - Cayenne pepper
                                        • - - Paprika
                                        • - - Curry powder, ground
                                        • - - Vegetable stock
                                        • 1 lb 10 oz Brown rice, long-grain, regular, dry, parboil
                                        • 12 oz Peas and carrots, frozen, thawed, drained
                                        • 1 oz Cilantro, fresh, finely, chopped

                                        Measure

                                        • ¼ cup Canola oil
                                        • 1¾ cups *Onions, fresh, drained
                                        • 1 tsp Ginger, ground
                                        • 1 Tbsp Garlic, minced
                                        • 1¼ cups *Red bell peppers, fresh
                                        • ¾ cup 3 Tbsp 1½ tsp Tomatoes, canned, no-salt-added, diced, undrained
                                        • ¾ cup 2 Tbsp 1½ tsp Tomato sauce, canned, no-salt-added
                                        • 1 tsp Salt
                                        • ⅛ tsp Cayenne pepper
                                        • ⅛ tsp Paprika
                                        • 1 Tbsp Curry powder, ground
                                        • 1 qt Vegetable stock
                                        • 1 qt 2 Tbsp 1½ tsp Brown rice, long-grain, regular, dry, parboil
                                        • 2⅓ cups 1 Tbsp Peas and carrots, frozen, thawed, drained
                                        • 1¾ cups Cilantro, fresh, finely chopped

                                        50 Servings

                                          Weight

                                          • - - Canola oil
                                          • 1 lb 2 oz *Onions, fresh, diced
                                          • - - Ginger, ground
                                          • - - Garlic, minced
                                          • 13 oz *Red bell peppers, fresh
                                          • 1 lb Tomatoes, canned, no-salt-added, diced, undrained
                                          • 1 lb Tomato sauce, canned, no-salt-added
                                          • - - Salt
                                          • - - Cayenne pepper
                                          • - - Paprika
                                          • - - Curry powder, ground
                                          • - - Vegetable stock
                                          • 3 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                                          • 1 lb 8 oz Peas and carrots, frozen, thawed, drained
                                          • 2 oz Cilantro, fresh, finely chopped

                                          Measure

                                          • ½ cup Canola oil
                                          • 3½ cups *Onions, fresh, diced
                                          • 2 tsp Ginger, ground
                                          • 2 Tbsp Garlic, minced
                                          • 2½ cups *Red bell peppers, fresh
                                          • 1¾ cups 3 Tbsp (approx. ¹⁄8 No. 10 can) Tomatoes, canned, no-salt-added diced, undrained
                                          • 1¾ cups 1 Tbsp (approx. ¹⁄8 No. 10 can) Tomato sauce, canned, no-salt-added
                                          • 2 tsp Salt
                                          • ¼ tsp Cayenne pepper
                                          • ¼ tsp Paprika
                                          • 2 Tbsp Curry powder, ground
                                          • 2 qt Vegetable stock
                                          • 2 qt ¼ cup 1 Tbsp Brown rice, long-grain, regular, dry, parboil
                                          • 1 qt ⅔ cup 2 Tbsp Peas and carrots, frozen, thawed, drained
                                          • 3½ cups Cilantro, fresh, finely, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot.
                                          • Add onions, ginger, garlic, and bell peppers. Sauté uncovered over medium heat for about 3 minutes or until translucent.
                                          • Add diced tomatoes, tomato sauce, salt, pepper, paprika, and curry powder. Heat uncovered over medium heat for 5 minutes, or until liquid is reduced and tomatoes begin to soften, stirring frequently.
                                          • Add stock. Stir well. Set aside for step 6.
                                          • Place 1 qt 2 Tbsp 1¹⁄2 tsp brown rice (1 lb 10 oz) in each steam table pan (12" x 20" x 2¹⁄2").
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Pour 2 qt (about 4 lb) tomato mixture over each pan. Stir well. Cover pans tightly.
                                          • Bake:
                                            Conventional oven: 350 °F for 45 minutes.
                                            Convection oven: 350 °F for 40 minutes.
                                          • Critical Control Point: Heat to 140 °F or higher.
                                          • Remove from oven. Fluff rice. Set aside for step 11.
                                          • Steam vegetables for 1 minute to ensure that peas are bright in color.
                                          • Fold 2¹⁄3 cups 1 Tbsp (about 12 oz) vegetables in rice mixture.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Garnish with cilantro.
                                          • Portion with No. 8 scoop (¹⁄2 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Jollof Rice USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop)
                                          Calories 153 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 191mg8%
                                          Potassium 143mg4%
                                          Total Carbohydrate 28g9%
                                          Dietary Fiber 3g13%
                                          Total Sugars 3g3%
                                          Protein 4g8%
                                          Vitamin D 0IU0%
                                          Calcium 18mg2%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 11 oz
                                          Red bell peppers: 9 oz
                                          50 Servings:
                                          Mature onions: 1 lb 6 oz
                                          Red bell peppers: 1 lb 2 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same-Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 5 lb 6 oz
                                          About 2 qt 2³⁄4 cups/1 steam table pans (12" x 20′′ x 2½′′)
                                          50 Servings:
                                          About 10 lb 12 oz
                                          About 1 gal 1 qt 1¹⁄2 cups/2 steam table pans (12" x 20′′ x 2½′′)