SPANISH RICE

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 5-3/4 lbs 3 qts 2 cup
WATER,COLD 15-1/8 lbs 1 gal 3-1/4 qts
OIL,SALAD 1 oz 2 tbsp
SALT 1-1/4 oz 2 tbsp
BACON,RAW 1-1/2 lbs
TOMATOES,CANNED,DICED,DRAINED 19-7/8 lbs 2 gal 1 qts
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 1 oz 1 tbsp
THYME,GROUND 1/3 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/4 oz 3/8 tsp
BAY LEAF,FRESH 1/8 oz 4 each

Method

1 Cook rice according to directions on Recipe No. E 005 00. Set aside for use in Step 4.
2 Saute bacon until crisp in steam-jacketed kettle or stock pot. Drain; discard drippings.
3 Add tomatoes, onions, peppers, sugar, salt, thyme, black pepper, garlic, and bay leaves. Stir to combine; bring to boil. Cover;
reduce heat; simmer 15 minutes.
4 Add rice; stir to combine; using a convection oven, bake at 325 F. 30 minutes on high fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Remove bay leaves before serving. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
153 cal 31 g 4 g 2 g 2 mg 409 mg 55 mg

Portion

3/4 Cup

Yield

100


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