Yield 100 Portions
Pan Size Steam Jacketed Kettle
Each Portion 3/4 cup (6-1/4 oz)
| Ingredients | Weights | Measure |
|---|---|---|
| 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 |
| BROTH, VEGETABLE BEEF OR CHICKEN |
15-5/8 lb | 7-1/2 qt |
Place 6 lb 6 oz (3 qt-1 No. 10 Cn) tomatoes, 3 lb 15 oz (9-1/2 cups) brown rice, 3 lb (2-1/4 qt) onions, 1-1/5 oz (1/4 cup) garlic powder and 1/4 oz (1 tbsp) pepper in each pan.
Prepare vegetable (beef or chicken) stock according to package directions. Add 7 lb 13 oz (3-3/4 qt) stock to rice mixture in each pan. Stir evenly to distribute ingredients.
Cover tightly; bake 55 minutes to 1 hour or until most of the stock is absorbed and rice is tender.
Stir to redistribute onions and tomatoes. Transfer to serving pans. Hold for service at 140 F. or higher.
NOTE:
- In Step 2, 12 oz (3-2/3 cups) dehydrated onions may be used.
- In Step 3, if a convection oven is used, bake at 350 F. 45 to 50 minutes or until most of the stock is absorbed and rice is tender on high fan, closed vent.