SOUTHWESTERN RICE

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 5-3/4 lbs 3 qts 2 cup
WATER 12-1/2 lbs 1 gal 2 qts
SALT 1 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
GARLIC POWDER 2-3/8 oz 1/2 cup
PEPPERS,GREEN,FRESH,CHOPPED 6-5/8 oz 1-1/4 cup 8 oz
TOMATOES,CANNED,DICED,DRAINED 3 lbs 1 qts 1-1/2 cup
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup
CORN,FROZEN,WHOLE KERNEL 1-1/8 lbs 3 cup
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
CHILI POWDER,LIGHT,GROUND 1 oz 1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE 4-1/4 oz 1/2 cup
CHEESE,MONTEREY JACK,REDUCED FAT 2 lbs 2 qts

Method

1 Combine rice, water, and salt. Bring to a boil. Cover tightly, and simmer 20 to 30 minutes.
2 Saute onions, garlic, and peppers in vegetable spray in a steam jacketed kettle. Add tomatoes, parsley, and corn. Season with
pepper, chili powder, and Worcestershire sauce. Fold in cooked drained rice and thoroughly blend.
3 Divide rice in serving pans, sprinkle with cheese. Bake in 350 F. oven for 20 minutes. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for serving.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
131 cal 25 g 5 g 1 g 2 mg 192 mg 64 mg

Portion

3/4 Cup

Yield

100


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