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Spanish Brown Rice

Spanish Brown Rice
Spanish Brown Rice
Print Recipe

Recipe HACCP Process:

#2 Same Day Service

Serving Size:

3/4 cup
Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: Goya)

Ingredients
 

  • 3 lb+ 4 oz Rice, brown, long grain, parboiled, dry
  • 1 ¼ gal Water
  • ¼ cup + ½ tsp Oil, olive, salad or cooking
  • 3 lbs + 8 oz Onions, raw, finely chopped
  • 3 lbs + 6 oz Peppers, sweet, red, raw, finely chopped
  • 3 lb + 2 oz Spinach, raw
  • 2 ½ tsp Garlic powder
  • 1 Tbsp + 1 1/8 tsp Salt, table
  • 1 Tbsp + 1 1/8 tsp Oregano leaves, dried, ground
  • 1 Tbsp + 1 1/8 tsp Cumin, ground
  • ½ cup + 1 tsp Parsley, raw, chopped

Instructions:
 

  1. To cook rice, boil water.
  2. Put dry rice in a hotel pan. Pour boiling water over rice. Stir. Cover pan tightly and cook rice according to your kitchen’s procedures, if different from instructions below:
    *For conventional oven bake 350°F for 40 minutes. For convection oven bake at 325°F for 40 minutes. For steamer, steam for 35-40 minutes at full steam.
  3. Remove from oven and let stand covered for 5 minutes. Set aside.
  4. Heat oil in large skillet over medium-high heat. Add onion and pepper; cook until vegetables are soft, about 7 minutes.
  5. Add spinach and garlic powder; cook until spinach wilts, about a minute more.
  6. Add vegetables, salt, and the rest of the spices to the rice.
  7. Just before serving, garnish with chopped parsley.
  8. Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 141.05kcalCarbohydrates: 27.72gProtein: 3.58gFat: 2.19gSaturated Fat: 0.34gTrans Fat: 0gCholesterol: 0mgSodium: 224.14mgFiber: 2.51gSugar: 1.89g

Meal Component Information:

Grain – 1 oz equivalent
Vegetable – 0.25 cup

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and
nutritionals may change if substituted.