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Jollof Rice USDA Recipe for Schools

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!
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup red/orange vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Spring, Winter
Multicultural Region: Africa
50 Servings
Calories: 153

Ingredients

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. ⅛ No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
    • 1¾ cups 1 Tbsp (approx. ⅛ 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

    100 Servings

      Weight

      • - - Canola oil
      • 2 lb 4 oz *Onions, fresh, diced
      • - - Ginger, ground
      • 3 oz Garlic, minced
      • 1 lb 10 oz Red bell peppers, fresh
      • 2 lb Tomatoes, canned, no-salt-added, diced, undrained
      • 2 lb Tomato sauce, canned, no-salt-added
      • - - Salt
      • - - Cayenne pepper
      • - - Paprika
      • - - Curry powder, ground
      • - - Vegetable stock
      • 6 lb 8 oz Brown rice, long-grain, regular, dry, parboil
      • 3 lb Peas and carrots, frozen, thawed, drained
      • 4 oz Cilantro, fresh, finely chopped

      Measure

      • 1 cup Canola oil
      • 1 qt 3 cups *Onions, fresh, diced
      • 1 Tbsp 1 tsp Ginger, ground
      • ¼ cup Garlic, minced
      • 1 qt 1 cup *Red bell peppers, fresh
      • 3¾ cups 2 Tbsp (approx. ¹⁄4 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
      • 3½ cups 2 Tbsp (approx. ¹⁄4 No. 10 can) Tomato sauce, cannned, no-salt-added
      • 1 Tbsp 1 tsp Salt
      • ½ tsp Cayenne pepper
      • ½ tsp Paprika
      • ¼ cup Curry powder, ground
      • 1 gal Vegetable stock
      • 1 gal ½ cup 2 Tbsp Brown rice, long-grain, regular, dry, parboil
      • 2 qt 1½ cups 1Tbsp 1 tsp Peas and carrots, frozen, thawed, drained
      • 1 qt 3 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. ⅛ No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
        • 1¾ cups 1 Tbsp (approx. ⅛ 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

        100 Servings

          Weight

          • - - Canola oil
          • 2 lb 4 oz *Onions, fresh, diced
          • - - Ginger, ground
          • 3 oz Garlic, minced
          • 1 lb 10 oz Red bell peppers, fresh
          • 2 lb Tomatoes, canned, no-salt-added, diced, undrained
          • 2 lb Tomato sauce, canned, no-salt-added
          • - - Salt
          • - - Cayenne pepper
          • - - Paprika
          • - - Curry powder, ground
          • - - Vegetable stock
          • 6 lb 8 oz Brown rice, long-grain, regular, dry, parboil
          • 3 lb Peas and carrots, frozen, thawed, drained
          • 4 oz Cilantro, fresh, finely chopped

          Measure

          • 1 cup Canola oil
          • 1 qt 3 cups *Onions, fresh, diced
          • 1 Tbsp 1 tsp Ginger, ground
          • ¼ cup Garlic, minced
          • 1 qt 1 cup *Red bell peppers, fresh
          • 3¾ cups 2 Tbsp (approx. ¹⁄4 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
          • 3½ cups 2 Tbsp (approx. ¹⁄4 No. 10 can) Tomato sauce, cannned, no-salt-added
          • 1 Tbsp 1 tsp Salt
          • ½ tsp Cayenne pepper
          • ½ tsp Paprika
          • ¼ cup Curry powder, ground
          • 1 gal Vegetable stock
          • 1 gal ½ cup 2 Tbsp Brown rice, long-grain, regular, dry, parboil
          • 2 qt 1½ cups 1Tbsp 1 tsp Peas and carrots, frozen, thawed, drained
          • 1 qt 3 cups Cilantro, fresh, finely chopped

          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 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).

          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.

          Nutrition

          Serving: 0¹⁄2 cup (No. 8 scoop) | Calories: 153 | Total Carbohydrate: 28g | Protein: 4g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 191mg | Potassium: 143mg | Dietary Fiber: 3g | Total Sugars: 3g | Vitamin D: 0IU | Calcium: 18mg | Iron: 1mg