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Fiesta Rice
1 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Rice, Long Grain,Brown, Parboiled, #556 | 3 pound(s) |
Spice Blend MS, Southwest, No Salt, #562 | 3 tablespoon(s) + 1 teaspoon(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Sauce, Tomato, #10 Can, #264 | 1 quart(s) + 1 cup(s) |
Broth, Chicken, Low Sodium, #350 | 1 gallon(s) + 1 quart(s) |
Oil, Liquid for Fryer, #396 | 1/4 cup(s) |
Peppers, Green, Diced, Frozen, #75 | 3 1/3 cup(s) |
Onions, Frozen, Chopped, #72 | 3 1/3 cup(s) |
DIRECTIONS
1. | Place 2 pounds brown parboiled rice in a 4-inch full size steamtable pan that has been sprayed with pan release spray. |
2. | 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. |
3. | 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. |
4. | While rice is cooking, heat oil in pan on stove top. Sauté peppers and onions until they are soft. |
5. | 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. |
6. | 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 or lower. |
Production Notes
Use commodity products when available.
If using frozen peppers and onions, thaw and drain liquid before cooking.