Spanish Rice Recipe

 
Spanish-Rice-Soup

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Ingredients

Red Gold® Nutritionally Enhanced Chunky Salsa, 4 #10 Cans
Whole Grain Brown Rice, Dry, 12 LB + 8 oz
Water, 4 Gallons
Salt, 2 Tbsp
Canola Oil, 1 Cup
Pan Spray, 1 oz

Instructions

  1. Day of service - pre-prep: Clean and sanitize workstation. Pull four full 4” deep steamtable pans. Spray each pan with pan spray. Pull four #10 cans of Red Gold Nutritionally Enhanced Chunky Salsa from dry storage. Wipe off lids, open and carefully discard lids. Wash hands thoroughly.
  2. Prep: Empty 1 can of salsa into each steamtable plan. Add 3 lbs. plus 2 oz. brown rice to each pan. Add 1 gallon hot water to each pan. Add ½ Tbsp. salt to each pan. Add ¼ cup canola oil to each pan. Stir and cover tightly.
  3. Cook: Bake rice in preheated 350°F convection oven for 35-45 minutes. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.
  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 ensure best end product and nutrition.
  5. Serve: One cup of Spanish rice using one 8 oz. spoodle. Each serving of Spanish rice provides 5/8 cup red/orange vegetable and 2 oz. eq. whole grain-rich.