Yield 100 Portions
Pan Size Steam Jacketed Kettle
| Ingredients | Weights | Measure |
|---|---|---|
| RICE, LONG GRAIN WHITE | 5 lb | 3-1/2 qt |
| WATER | 12 lb | 1-1/2 gal |
| SALT | 1 oz | |
| NONSTICK COOKING SPRAY | 2 oz | |
| ONIONS, DRY PEELED, CHOPPED | 1 lb | 2 cup |
| GARLIC POWDER | 2 oz | 1/2 cup |
| PEPPERS, SWEET, FRESH, GREEN RAW, CHOPPED |
1/2 lb | 1-1/4 cup |
| TOMATOES, CANNED, DICED, DRAINED | 2 lb | 5-1/2 cup |
| PARSLEY FLAKES, DEHYDRATED | 1/2 oz | 1/2 cup |
| CORN, FROZEN, WHOLE KERNEL | 1 lb | 3 cup |
| PEPPER, BLACK | 3/4 oz | 3 tbsp |
| CHILI POWDER | 1 oz | 1/4 cup |
| WORCESTERSHIRE SAUCE | 4 oz | 1/2 cup |
| CHEESE, MONTEREY JACK REDUCED FAT | 2 lb | 8 cup |
Combine rice, water, and salt. Bring to a boil. Cover tightly, and simmer 20-30 minutes.
Thoroughly wash vegetables in clean sanitized sink. Saute onions, garlic and peppers in
vegetable spray in a steam jacketed kettle. Add tomatoes, parsley and corn. Season with pepper, chili powder, and Worcestershire sauce. Fold in cooked drained rice and thoroughly blend.
Divide rice in servings pans, sprinkle with cheese. Bake in 350 F. oven for 20 minutes. Hold at 140 F, or higher for serving.