Sus Hive Recipe Library

Vegetable Jolly Rice

Chef/operator production sheet for Vegetable Jolly Rice. Use this page for station prep, service setup, holding decisions, and catering execution. Vegetable Jolly Rice has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Vegetable Jolly Rice

Vegetable rice with broth, tomato, peppers, ginger, and warm spice.

Yield: 4–6 servings
Style: plant-based rice dish
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Base
  • 2 cups parboiled rice
  • 3 cups vegetable broth
  • 3 tbsp olive or palm oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger
  • 1 to 2 Scotch bonnet peppers
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup carrots, small dice
  • 1 cup green beans, 1/2-inch pieces
  • 1 cup peas
  • 1 cup corn kernels
  • 1 can diced tomatoes, 14.5 oz
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground nutmeg
  • 2 bay leaves
  • Salt and black pepper
  • 1/4 cup parsley or cilantro

Prep / Cook Method

  1. Rinse rice until water runs clear and drain well.
  2. Heat oil and sauté onion 3 to 4 minutes.
  3. Add garlic, ginger, and peppers; cook 1 minute.
  4. Stir in tomato paste and cook 1 to 2 minutes.
  5. Add diced tomatoes and spices; cook 2 minutes.
  6. Add bell peppers, carrots, beans, peas, and corn; cook 3 to 4 minutes.
  7. Stir in rice, add broth, and bring to a boil.
  8. Reduce heat, cover, and simmer 20 to 25 minutes.
  9. Rest 10 minutes off heat. Remove bay leaves.
  10. Fluff, fold in herbs, adjust seasoning, and serve hot.

Finish + Service

  • Top with extra parsley or cilantro.
  • Optional add-in: cooked chickpeas or chicken.
  • Serve hot.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.