MEASURE (FOR 50 SERVINGS)
Bell Peppers, Green, Whole, Fresh, #4104
1 1/4 cups
Peppers, Sweet, Red, Raw
Onions, Frozen, Diced, #1610
7 1/2 ounces + 1/2 ounces
Pan Release Spray, Vegetable Oil, #2514
Rice, Long Grain,Brown, Parboiled, #2139
Water, Hot, Municipal
2 quarts + 2 cups
Salsa, Bulk, #A237-USDA Foods
Base, Chicken, Low Sodium, #2501
3 1/4 pounds
Paprika, Ground, Domestic, #2716
Onion Powder, #2714
1/3 cups + 2 teaspoons
Pepper, Black, Ground, #2718
Preheat oven to 300 degrees F.
Steam chopped peppers and onions until vegetables are tender.
Coat steamtable pan (12" x 20" x 4") with pan release spray.
Combine salsa, chicken base, paprika, onion powder, and black pepper. Then mix with steamed peppers and onions.
Add 3 pounds brown rice to each prepared steamtable pan. Then add 2 quarts plus 2 cups of hot water. For 50 servings use 1 pan. For 100 servings, use 2 pans (and double the ingredients).
Add salsa mixture with sautéed chopped red peppers, green peppers, and diced onions to rice. Mix well. Cover and place in steamer. Steam for one hour. Stir after 30 minutes.
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
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. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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.
Salsa, red peppers, green peppers, and diced onions added to rice.
1 serving of Spanish Rice
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