African Jollof Rice Bowl

This hearty, plant-based pasta bolognese is packed with wholesome ingredients students will love. Featuring a rich tomato-based sauce, protein-rich pasta, brown rice, and a colorful blend of peas, green beans, carrots, and corn, this recipe delivers a nutritious and satisfying meal. Seasoned with a warm blend of paprika, oregano, thyme, turmeric, and other savory spices, it offers great flavor while providing valuable plant-based protein, vegetables, and whole grains to help fuel students throughout the school day.

Crediting

  • Yeild: 32 Servings
  • Portion:

Ingredients

  • 146oz  #10 Can Red Gold Plant Based Pasta Sauce Bolognese
  • 2 Tbsp of Paprika Spanish, 16 oz.
  • 1 Tbsp of Thyme Ground, 12 oz.
  • 1 Tbsp of Pepper, Black, 16 oz.
  • 1 Tbsp of Turmeric, 18 oz.
  • 2 tsp of Pepper, Cayenne, 16 oz.
  • Style Protein Pasta Sauce, 6/#10
  • 1 Tbsp of Oregano Whole Leaf, 5 oz.
  • 1 tsp of Nutmeg Ground, 16 oz.
  • 4 Pounds of Grain, Rice, Brown
  • (Commodity) 25#
  • 2 Pounds of Peas, Green, IQF, 1/30#
  • 2 Pounds of Green Beans, IQF, 30#
  • 1¼ Pound of Corn, IQF, 30# (Comm)
  • 2 Pounds of Carrot, Diced 1/4”, IQF, 30#
  • ¼ Gallon of Water, municipal

Instructions

Step 1

Combine Red Gold Bolognese Style Protein Pasta sauce with all spices.

Step 2

Add rice and vegetables to pasta sauce mixture and mix well. Divide mixutre evenly between 2-2″ full hotel pans. Add 1 quart of water to each pan and mix well. Cover pans tightly with parchment paper and foil. Bake rice for 60 minutes at 350°F. Carefully, check to see if all liquid has been absorbed by the rice. Remove from oven and hold covered until service.

Step 3

Fluff rice prior to serving.

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