This is a School Nutrition Bulk recipe.
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Featuring
Servings
Makes 50 - ½ cup portions
Ingredients
2½ quarts water
3½ tablespoons Vegetable oil, canola
3½ cups tomatoes, diced, no salt added
½ cup Chef Paul Prudhomme's Magic Seasoning Blends Six Spice Salt-Free Sugar-Free™
¾ cup tomato paste, no salt added
4 cups onions, frozen, chopped
2 cups peppers, sweet, green, frozen, chopped
¼ pound butter, without salt
3¼ pound rice, long grain, brown, dry
3½ tablespoons Vegetable oil, canola
3½ cups tomatoes, diced, no salt added
½ cup Chef Paul Prudhomme's Magic Seasoning Blends Six Spice Salt-Free Sugar-Free™
¾ cup tomato paste, no salt added
4 cups onions, frozen, chopped
2 cups peppers, sweet, green, frozen, chopped
¼ pound butter, without salt
3¼ pound rice, long grain, brown, dry
How To Prepare
Pour hot tap water into a steam table pan.
Add the oil, tomatoes, margarine, seasoning, tomato paste, onion, bell pepper, Stir well until tomato paste is fully dissolved.
CCP: Hold at 135°F or higher.
Add rice and stir well. Cover tightly and bake at 350°F until rice is tender, about 45-60 minutes.
Portion with a #8 scoop.
CCP: Heat to 165°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
Add the oil, tomatoes, margarine, seasoning, tomato paste, onion, bell pepper, Stir well until tomato paste is fully dissolved.
CCP: Hold at 135°F or higher.
Add rice and stir well. Cover tightly and bake at 350°F until rice is tender, about 45-60 minutes.
Portion with a #8 scoop.
CCP: Heat to 165°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
