How to make braised jollof rice for up to 50 guests

This is braised jollof rice recipe for up to 200 guests. It is tested and trusted.
I created this technique myself out of one recipe we were thought in college and I have done it several times before bringing it here today.
I used only bell peppers (tatase) crush the bell peppers, slice some fresh tomatoes and onions, set them aside. Measure all other ingredients, wash the rice and start the cooking.
Steps 1; heat the oil
Step 2;add crushed garlic ginger and if you want it spicy, add crushed scotch bonnets or chilli flakes. Fry for few minutes.
Step 3; add tomato puree & fry for few minutes
Step 4: Add all the spices and seasonings
Step 5; Add washed rice
Step 6: fry and mix everything well together
Step 7: Strain in the chicken broth & mix
Step 8; taste for texture & add hot water or more broth that can cook the rice & make it soft
Step 9: taste for more seasoning
Step 10: cover and reduce the heat
Step 11: Check after every 30 minutes depending on the size of the rice & be mixing well together
Step12: check if it is soft to your taste.
To get the real smoky Nigerian jollof rice, you must know how to mix to the bottom & well together and cook on medium heat.
Ingredients for 50 guests
I used 7 cans of 800grms tomato puree can.
14 bell peppers
80 grm curry powder
1 bottles of plastic cooking oil
40 grm of dried thyme
1 can of 800grms tomato puree
10 pieces of fresh tomatoes sliced
4 medium onions sliced
Garlics crushed
Ginger crushed
Nut meg grated or powder
Maggi crushed
Bay leaves
Flavoured chicken broth
The seasonings and other spices will depends on the quantity of the rice.