Yield 100 Portions
Pan Size Steam Jacketed Kettle
Each Portion 3/4 cup (5 oz) 12 x 20 x 4” Steam Table Pan ( 3) Pans
| Ingredients | Weights | Measure |
|---|---|---|
| BROTH, CHICKEN STOCK HOT | 21-7/8 lb | 10-1/2 qt |
| PAPRIKA, GROUND | 1-1/2 oz | 6-1/3 tbsp |
| MUSTARD FLOUR | 7/8 oz | 4-1/3 tbsp |
| PEPPER, BLACK | 3/4 oz | 3 tbsp |
| THYME, GROUND | l/2 oz | 3 tbsp |
| SALT | 1/2 oz | 2-1/2 tsp |
| GARLIC POWDER | 1/2 oz | 1-2/3 tbsp |
| CUMIN, GROUND | 3/8 oz | 4-1/2 tsp |
| OREGANO, CRUSHED | 1/4 oz | 3 tbsp |
| BAY LEAVES, WHOLE | 1/8 oz | |
| PEPPER, RED, CRUSHED OR CAYENNE, GROUND | 1/2 tsp | |
| RICE, BROWN, LONG GRAIN, RAW PARBOILED | 7-1/2 lb | 4-1/2 qt |
| NONSTICK COOKING SPRAY | 3/8 oz | |
| ONIONS, DRY PEELED, CHOPPED | 3-1/4 lb | 2-1/2 qt |
| CELERY, FRESH TRIMMED, CHOPPED | 2-1/2 lb | 7-1/2 cup |
| PEPPERS, SWEET, FRESH, GREEN STEMMED, SEEDED, CORED, CHOPPED |
2-1/2 lb | 7-1/2 cup |
Prepare stock according to package directions.
Add paprika, mustard flour, pepper, thyme, salt, garlic powder, cumin, oregano, bay leaves and red pepper to stock. Stir well to blend.
Add rice to stock in steam jacketed kettle or stock pot. Bring to a boil. Stir. Reduce heat. Cover tightly. Simmer 25 minutes or until most of the water is absorbed and rice is tender.
Spray steam jacketed kettle with non-stick cooking spray. Wash vegetables thoroughly in a
clean, sanitized sink. Add unions, celery and peppers, Stir; Cook 10-12 minutes or until vegetables are tender crisp. Hold at 140 F. or higher for use in Step 5.
Place approximately 8 lb 8 oz (1 gallon) rice in each pan, Add 2 lb 8 oz (5-1/3 cups) vegetables to each pan. Mix well. Hold for service at 140 F. or higher.
NOTE:
Oven Method: Follow Steps 1 and 2. Bring stock to a boil. Place 2 lb 8 oz (1-1/2 quarts) rice, 3-1/2 quarts stock, in each steam table pan (3-12 x 20 x 4 inches); stir. Cover tightly; bake at 400° F. 30 minutes or in 350° F. convection oven 30 minutes or until most of the water is absorbed on high fan, closed vent. Follow Steps 4 and 5.