Jollof Rice USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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!
¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup red/orange vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
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  • 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 50 servings, use 2 pans.
    For 100 servings, use 4 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 135 °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 135 °F or higher.
  • Garnish with cilantro.
  • Portion with No. 8 scoop (¹⁄2 cup).


Nutrition Facts
Jollof Rice USDA Recipe for Schools
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
50 Servings:
Mature onions: 1 lb 6 oz
Red bell peppers: 1 lb 2 oz
100 Servings:
Mature onions: 2 lb 12 oz
Red bell peppers: 2 lb 4 oz


*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
50 Servings:
About 10 lb 12 oz
About 1 gal 1 qt 1½ cups/2 steam table pans (12" x 20′′ x 2½′′)
100 Servings:
About 21 lb 8 oz
About 2 gal 2 qt 3 cups/4 steam table pans (12" x 20′′ x 2½′′)