Jollof Rice recipes

Ingredients

• 3¼ pounds brown long grain rice, parboiled, dry
• 2 ½ pounds frozen onions and peppers, diced
• 1 ½ quarts vegetable stock, low sodium
• ½ # 10 can (51 ounces) tomatoes, crushed, low sodium
• 2 ounces tomato paste, canned, low sodium
• ¼ cup canola oil
• 2 tablespoons garlic, granulated
• 2 teaspoons thyme, dried
• 2 tablespoons onion, granulated
• 2 tablespoons ground nutmeg
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper

Directions

• Combine rice and frozen onions and peppers in a 2-inch steamtable pan. For 50 servings use one, 2-inch steamtable pan. 
• In a large container mix together stock, crushed tomatoes, tomato paste, oil, and seasonings. Whisk well to combine.
• Pour tomato mixture over the rice, onions, and peppers. Gently stir to mix and coat rice with tomato mixture.
• Cover and bake in a 350 °F oven for 90 minutes. CCP: Heat to 135 °F for at least 15 seconds.
• Remove from the oven and stir immediately to distribute any tomato mixture. Stirring immediately adds to the texture of a traditional Jollof.
• Hold warm, covered, until service. CCP: Hold warm, above 135 °F for service.