Yield 100 portions
Pan Size Steam Jacketed Kettle
Each Postion 3/4 cup (6-1/4 oz)
| Ingredients | Weights | Measure |
|---|---|---|
| BROTH, VEGETABLE BEEF OR CHICKEN |
15-5/8 lb | 7-1/2 qt |
| TOMATOES, CANNED, DICED | 12-3/4 lb | 1-1/2 gal |
| RICE, BROWN, LONG GRAIN, RAW PARBOILED |
7-7/8 lb | 4-3/4 qt |
| ONIONS, DRY PEELED, CHOPPED | 6 lb | 4-1/2 qt |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup |
| PEPPER, BLACK | 1/2 oz | 2 tbsp |
Prepare vegetable (beef or chicken) stock according to package directions in steam jacketed kettle or stock pot.
Add tomatoes, brown rice, onions, garlic powder and pepper. Stir well; bring to a rolling boil, stirring occasionally. Reduce heat. Cover, Simmer 35 minutes or until most of the stock is absorbed and rice is tender, Do not stir.
Stir to redistribute onions and tomatoes. Transfer to serving pans. Hoid for service at 140 F. or higher.
NOTE:
In Step 2, 12 oz (3-2/3 cups) dehydrated onions may be used.