Spanish Rice

Packed with bold flavor and wholesome ingredients, our Spanish Rice is a school-friendly side that delivers both taste and nutrition. 

Crediting

  • Number of Portions: 100
  • Size of Portion: 1 1/2 Cup
  • F/V/J: 5/8 Cup
  • Grain/Bread: 2 oz.

Ingredients

Instructions

Step 1

Day of Service: Pre Prep: Clean and sanitize workstation. Wash hands thoroughly. Pull 4 – full, 4” deep steamtable pans. Spray each pan with pan spray. Pull 4 #10 cans of Red Gold’s Nutritionally Enhanced Chunky Salsa from dry storage. Wipe off lids, open and carefully discard lids. Wash hands thoroughly.

Step 2

Prep: Empty 1 can of salsa into each steamtable pan. Add 3 lb. plus 2 oz. brown rice to each steamtable pan. Add 1 gallon hot water to each pan. Add ½ TBSP of salt to each pan. Add ¼ cup canola oil to each pan. Stir and cover tightly.

Step 3

Cook: Bake rice in pre-heated 350°F convection oven for 35 – 45 minutes.
CCP: Heat until an internal temperature is reached of 140°F for 15 seconds

Step 4

Hold: Stir rice and recover tightly. Place in warmer and hold above 135°F until service. CCP: Hold above 135°F CCP: Batch cook as necessary to insure best end product and nutritional.

Step 5

Serve: 1 cup of Spanish rice using 1 – 8 oz. spoodle. Each serving of Spanish rice provides 5/8 cup red/orange vegetable and 2 oz. eq. whole grain-rich.

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