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Spanish Rice
1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Rice, Long Grain,Brown, Parboiled, #556 | 3 pound(s) |
Water, Municipal, Mississippi | 2 1/2 quart(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 6 ounce(s) |
Peppers, Sweet, Red, Raw | 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 7 1/2 ounce(s) |
Salsa, Mild, Bulk, #269 | 3/4 cup(s) |
Base, Chicken, Low Sodium, #348 | 1/4 pound(s) |
Paprika, Ground, Domestic, #335 | 1/4 teaspoon(s) |
Onion Powder, #326 | 6 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 teaspoon(s) |
DIRECTIONS
1. | To prepare rice:
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
2. | Preheat oven to 300 degrees F. |
3. | Spray braising pan or steam-jacketed kettle with pan release spray. Add chopped peppers and onions then saute until vegetables are clear. Set aside |
4. | Mix brown rice and hot water together and place in prepared steamtable pans. Use 1 pan for every 50 servings. |
5. | Combine salsa, chicken base, paprika, onion powder, and black pepper. |
6. | Add above 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. |
7. | Portion rice with #8 scoop (1/2 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. |
Production Notes
Use commodity products when available.