Source: U.S. Department of Defence
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Southwestern Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 508 00
SOUTHWESTERN RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
131 cal
25 g
5g
1g
2 mg
192 mg
64 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
5-3/4 lbs
3 qts 2 cup
WATER
12-1/2 lbs
1 gal 2 qts
SALT
1 oz
1 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
ONIONS,FRESH,CHOPPED
11-1/4 oz
2 cup
12-1/2 oz
2-3/8 oz
1/2 cup
GARLIC POWDER
PEPPERS,GREEN,FRESH,CHOPPED
6-5/8 oz
1-1/4 cup
8 oz
TOMATOES,CANNED,DICED,DRAINED
3 lbs
1 qts 1-1/2 cup
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
CORN,FROZEN,WHOLE KERNEL
1-1/8 lbs
3 cup
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
CHILI POWDER,LIGHT,GROUND
1 oz
1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE
4-1/4 oz
1/2 cup
CHEESE,MONTEREY JACK,REDUCED FAT
2 lbs
2 qts
Method
1 Combine rice, water, and salt. Bring to a boil. Cover tightly, and simmer 20 to 30 minutes.
2 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.
3 Divide rice in serving pans, sprinkle with cheese. Bake in 350 F. oven for 20 minutes. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for serving.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 131 cal |
| Carbohydrates: | 25 g |
| Protein: | 5g |
| Fat: | 1g |
| Cholesterol: | 2 mg |
| Sodium: | 192 mg |
| Calcium: | 64 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 5-3/4 lbs | 3 qts 2 cup | |
| WATER | 12-1/2 lbs | 1 gal 2 qts | |
| SALT | 1 oz | 1 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,CHOPPED | 11-1/4 oz | 2 cup | 12-1/2 oz |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup | |
| PEPPERS,GREEN,FRESH,CHOPPED | 6-5/8 oz | 1-1/4 cup | 8 oz |
| TOMATOES,CANNED,DICED,DRAINED | 3 lbs | 1 qts 1-1/2 cup | |
| PARSLEY,DEHYDRATED,FLAKED | 3/8 oz | 1/2 cup | |
| CORN,FROZEN,WHOLE KERNEL | 1-1/8 lbs | 3 cup | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| CHILI POWDER,LIGHT,GROUND | 1 oz | 1/4 cup 1/3 tbsp | |
| WORCESTERSHIRE SAUCE | 4-1/4 oz | 1/2 cup | |
| CHEESE,MONTEREY JACK,REDUCED FAT | 2 lbs | 2 qts |
| Method: | |
|
1 Combine rice, water, and salt. Bring to a boil. Cover tightly, and simmer 20 to 30 minutes. 2 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. 3 Divide rice in serving pans, sprinkle with cheese. Bake in 350 F. oven for 20 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for serving. |
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