MEASURE (FOR 50 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
Spice Blend MS, Southwest, No Salt, #2735
3 tablespoon(s) + 1 teaspoon(s)
Salt, Table, #2219
Sauce, Tomato, #10 Can, #2826
1 quart(s) + 1 cup(s)
Broth, Chicken, Low Sodium, #2510
1 gallon(s) + 1 quart(s)
Oil, Vegetable, #2507
Peppers, Green, Diced, Frozen, #1613
3 1/3 cup(s)
Onions, Frozen, Diced, #1610
3 1/3 cup(s)
Place 2 pounds brown parboiled rice in a 4-inch full size steamtable pan that has been sprayed with pan release spray.
Heat chicken stock to boiling and combine with spice blend, salt, and tomato sauce. Add to rice in pan and stir well. Cover with aluminum foil.
Steam for approximately 45 minutes until rice is tender and fluffy. Check at 30 minutes of cooking time for liquid absorption. If needed, add water.
While rice is cooking, heat oil in pan on stove top. Sauté peppers and onions until they are tender.
Add sautéed mixture to cooked rice and cook 5 - 10 minutes more.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Place on line for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
If using frozen peppers and onions, thaw and drain liquid before cooking.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Pasta, Rice, and Grains" provides seasoning and serving ideas for rice.
Chicken stock, spice blend, salt, tomato sauce added to rice.
1 serving of Fiesta Rice
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