Individual bowl of K-12 Jollof Rice.

Jollof Rice

This spicy West African staple, made with rice, tomatoes, onions, spices, vegetables, and chicken, is growing across menus and quickly becoming a favorite among students!

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
  • Serving Size
    ½ cup


  • 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


  • 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.

Recipe Notes

½ Cup Cooked Rice Portion Provides: 1 oz. eq. whole grain, 1/8 cup of vegetable

CCP: for leftover rice, cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.

Yields 6¼ quarts 

Source: Samantha Cowens-Gasbarro, Healthy School Recipes

Nutrition Facts

  • Serving ½ cup
  • Calories 140cal
  • Total Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 220mg
  • Carbohydrates 29g
  • Dietary Fiber 2g
  • Protein 3g