Source: U.S. Department of Defence
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Mexican Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 011 00
MEXICAN RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
193 cal
34 g
3g
5g
0 mg
244 mg
37 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
8-1/2 lbs
1 gal 1-1/4 qts
OIL,SALAD
1 lbs
2 cup
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
5 lbs
2 qts 1 cup
TOMATOES,CANNED,DICED,DRAINED
SALT
1-7/8 oz
3 tbsp
3/8 oz
1 tbsp
PEPPER,BLACK,GROUND
CUMIN,GROUND
7/8 oz
1/4 cup 1/3 tbsp
WATER
20-7/8 lbs
2 gal 2 qts
Method
1
Place 10-1/2 cups rice, 1 cup salad oil and 1-1/2 cups onions in each pan. Stir well to coat rice.
2
Place in 400 F. oven; cook until lightly brown, about 25 minutes.
3
Combine tomatoes, salt, pepper, cumin and water.
Pour about 1-1/2 gallons tomato mixture over rice in each pan; stir well. Cover; return to oven; bake about 1 hour in 400 F. oven
4
or until rice is tender.
5 Stir lightly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 Rice may be prepared on top of range. Follow Step 1. In Step 2, heat at medium heat until rice is lightly browned; stir occasionally.
Follow Step 3. In Step 4, bring rice mixture to a boil; cover; reduce heat; cook until rice is light and fluffy. Follow Step 5.
2 Rice may be prepared in steam-jacketed kettle. In Step 1, place rice, salad oil and onions in kettle. Heat until rice is lightly browned,
stirring occasionally. Omit Step 2. Follow Step 3. Add tomato mixture; bring to a boil; cover; reduce heat and cook 20 minutes at
medium heat. Uncover; cook an additional 5 minutes. Omit Step 4. Follow Step 5.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 193 cal |
| Carbohydrates: | 34 g |
| Protein: | 3g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 244 mg |
| Calcium: | 37 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 8-1/2 lbs | 1 gal 1-1/4 qts | |
| OIL,SALAD | 1 lbs | 2 cup | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 3 cup | 1-1/8 lbs |
| TOMATOES,CANNED,DICED,DRAINED | 5 lbs | 2 qts 1 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| CUMIN,GROUND | 7/8 oz | 1/4 cup 1/3 tbsp | |
| WATER | 20-7/8 lbs | 2 gal 2 qts |
| Method: | |
|
1 Place 10-1/2 cups rice, 1 cup salad oil and 1-1/2 cups onions in each pan. Stir well to coat rice. 2 Place in 400 F. oven; cook until lightly brown, about 25 minutes. 3 Combine tomatoes, salt, pepper, cumin and water. Pour about 1-1/2 gallons tomato mixture over rice in each pan; stir well. Cover; return to oven; bake about 1 hour in 400 F. oven 4 or until rice is tender. 5 Stir lightly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher. Notes 1 Rice may be prepared on top of range. Follow Step 1. In Step 2, heat at medium heat until rice is lightly browned; stir occasionally. Follow Step 3. In Step 4, bring rice mixture to a boil; cover; reduce heat; cook until rice is light and fluffy. Follow Step 5. 2 Rice may be prepared in steam-jacketed kettle. In Step 1, place rice, salad oil and onions in kettle. Heat until rice is lightly browned, stirring occasionally. Omit Step 2. Follow Step 3. Add tomato mixture; bring to a boil; cover; reduce heat and cook 20 minutes at medium heat. Uncover; cook an additional 5 minutes. Omit Step 4. 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