Spanish Rice (Child Nutrition – 50 Servings)

This is a School Nutrition Bulk recipe.

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

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.

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