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Spanish Rice
1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Bell Peppers, Green, Whole, Fresh, #4104 | 1 1/4 cups |
Onions, Frozen, Diced, #1610 | 1 cup |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Rice, Long Grain,Brown, Parboiled, #2139 | 3 pounds + 4 ounces |
Pimentos, Diced, Canned, #2817 | 1 cup |
Salsa, Bulk, #2823 | 3/4 cup |
Base, Chicken, Low Sodium, #2501 | 1/2 cup |
Paprika, Ground, Domestic, #2716 | 1 teaspoon |
Onion Powder, #2714 | 1/3 cup + 2 teaspoons |
Pepper, Black, Ground, #2718 | 1 teaspoon |
Water, Municipal, Mississippi | 2 quarts + 2 cups |
DIRECTIONS
1. | Thaw the pepper and onions in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | On the day of service steam the green peppers and onions until the vegetables are tender, for about 5 to 10 minutes. Reserve for step 4. |
3. | Add 3 pounds and 4 ounces of brown rice to each steamtable pans (12" x 20" x 4") that has been sprayed with food release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans. Overcooking or hot holding rice for long periods of time will increase the volume and the yield. |
4. | Combine diced the pimentos, salsa, chicken base, paprika, onion powder, and black pepper. Then add the green peppers and onions to the salsa mixture and mix well to combine. |
5. | Divide the salsa mixture evenly among pans of rice. |
6. | Add 2½ quarts of hot water to each pan. Cover the pans and place them in the steamer. Follow the instructions for steamer or combi-oven. Steam for approximately 45 minutes or until rice is tender and fluffy. Check the rice at 30 minutes of cooking time for water absorption. If needed, add more water. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
7. | Serve the rice immediately, or cover the pans and place them in the warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher |
8. | Portion rice with #8 scoop (½ cup) per serving. Each portion provides 1 oz. eq. whole grain. CCP Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
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.
Nutrients Per Serving
Illustrated Presentation of Spanish Rice
| 1. | _300_200_int_c1.jpg) Salsa mixture added to the rice. | 2. | _300_200_int_c1.jpg) 1 serving of Spanish Rice |