Source: U.S. Department of Defence
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Islander's Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 016 00
ISLANDER'S RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
149 cal
31 g
5g
1g
0 mg
644 mg
43 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
1 gal 3-1/2 qts
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
9-1/8 lbs
1 gal 1-7/8 qts
RICE,LONG GRAIN
5-3/4 lbs
3 qts 2 cup
ONIONS,FRESH,CHOPPED
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
THYME,GROUND
5/8 oz
1/4 cup 1/3 tbsp
ALLSPICE,GROUND
1/3 oz
1 tbsp
PEPPER,RED,GROUND
1/4 oz
1 tbsp
1/2 oz
3 tbsp
OREGANO,CRUSHED
PEPPERS,GREEN,FRESH,CHOPPED
3-5/8 lbs
2 qts 3 cup
4-3/8 lbs
1-1/2 lbs
3-1/2 cup
PIMIENTO,CANNED,DRAINED,SLICED
Method
1 Prepare stock according to package directions.
2 Combine stock, beans, rice, onions, garlic powder, thyme, allspice, red pepper and oregano in steam-jacketed kettle or stock pot;
bring to a boil. Stir occasionally.
3 Cover tightly; reduce heat; simmer 20 to 25 minutes or until most of the water is absorbed and rice is tender. Do not stir.
4 Add peppers and pimientos; stir well.
5 Transfer to serving pans. CCP: Hold for service at 140 F. or higher.
Notes
1 For vegetarian: double all ingredients; use 7-1/2 quarts vegetable stock. EACH PORTION: 1-1/2 cups.
2 OVEN METHOD: For 100 portions: Use steam table pans. Follow Step 1. In Step 2, place 4 pounds 13 ounces or 3 quarts beans, 3
pounds or 1-3/4 quarts of rice, and 1 pound or 3/4 quart onions in each pan; stir well. Combine stock with garlic powder, thyme,
allspice, red pepper, and oregano; stir well. Bring to a boil. Pour 3-3/4 quarts stock mixture over rice mixture in each pan. Stir well.
Omit Step 3. Cover; bake in a 350 F. convection oven for 30 minutes or until most of the water is absorbed and the rice is tender on
high fan, closed vent. In Step 4, add 1-1/2 quarts peppers and 2 cups pimientos to rice mixture in each pan. Stir well to mix. Follow
Step 5.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 149 cal |
| Carbohydrates: | 31 g |
| Protein: | 5g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 644 mg |
| Calcium: | 43 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 1 gal 3-1/2 qts | ||
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 9-1/8 lbs | 1 gal 1-7/8 qts | |
| RICE,LONG GRAIN | 5-3/4 lbs | 3 qts 2 cup | |
| ONIONS,FRESH,CHOPPED | 2 lbs | 1 qts 1-5/8 cup | 2-1/4 lbs |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| THYME,GROUND | 5/8 oz | 1/4 cup 1/3 tbsp | |
| ALLSPICE,GROUND | 1/3 oz | 1 tbsp | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| OREGANO,CRUSHED | 1/2 oz | 3 tbsp | |
| PEPPERS,GREEN,FRESH,CHOPPED | 3-5/8 lbs | 2 qts 3 cup | 4-3/8 lbs |
| PIMIENTO,CANNED,DRAINED,SLICED | 1-1/2 lbs | 3-1/2 cup |
| Method: | |
|
1 Prepare stock according to package directions. 2 Combine stock, beans, rice, onions, garlic powder, thyme, allspice, red pepper and oregano in steam-jacketed kettle or stock pot; bring to a boil. Stir occasionally. 3 Cover tightly; reduce heat; simmer 20 to 25 minutes or until most of the water is absorbed and rice is tender. Do not stir. 4 Add peppers and pimientos; stir well. 5 Transfer to serving pans. CCP: Hold for service at 140 F. or higher. Notes 1 For vegetarian: double all ingredients; use 7-1/2 quarts vegetable stock. EACH PORTION: 1-1/2 cups. 2 OVEN METHOD: For 100 portions: Use steam table pans. Follow Step 1. In Step 2, place 4 pounds 13 ounces or 3 quarts beans, 3 pounds or 1-3/4 quarts of rice, and 1 pound or 3/4 quart onions in each pan; stir well. Combine stock with garlic powder, thyme, allspice, red pepper, and oregano; stir well. Bring to a boil. Pour 3-3/4 quarts stock mixture over rice mixture in each pan. Stir well. Omit Step 3. Cover; bake in a 350 F. convection oven for 30 minutes or until most of the water is absorbed and the rice is tender on high fan, closed vent. In Step 4, add 1-1/2 quarts peppers and 2 cups pimientos to rice mixture in each pan. Stir well to mix. Follow Step 5. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence