Jollof Rice

1/2 cup Canola oil

2 pounds of diced onions

3 ounces of fresh ginger, minced

2 pounds of red bell peppers

28 oz of tomatoes, canned, diced, undrained, no salt added

28 oz tomato sauce, canned, no salt added

1 teaspoon of salt

1/2 teaspoon of cayenne pepper

1/2 teaspoon of paprika

1/4 cup of curry powder

1 gallon of vegetable stock

1 gallon of brown rice, long grain, parboiled

2 bunches of fresh cilantro, chopped

1. Heat oil in a large stock pot.
2. Add onions, ginger, garlic, and bell peppers. Sauté uncovered over medium heat for about 3 minutes or until translucent.
3. 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. Use immersion blender to puree vegetables.
4. Add stock. Stir well.
5. Divide rice among pans: for 100 servings, use 4 4-inch hotel pans.
6. Pour 2 qt (about 4 lb) tomato mixture over each pan. Stir well. Cover pans tightly.
7. Bake: Conventional oven: 350 °F for 45 minutes. (Convection oven: 350 °F for 40 minutes)
8. Remove from oven. Fluff rice.
9. Garnish with cilantro.
 

Calories  153 calories  Saturated Fat 0 g  Sodium  193mg  Carbohydrate 28g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location