Source: U.S. Department of Defence
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Spanish Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 009 00
SPANISH RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
153 cal
31 g
4g
2g
2 mg
409 mg
55 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
5-3/4 lbs
3 qts 2 cup
WATER,COLD
15-1/8 lbs
1 gal 3-1/4 qts
OIL,SALAD
1 oz
2 tbsp
1-1/4 oz
2 tbsp
SALT
BACON,RAW
1-1/2 lbs
19-7/8 lbs
2 gal 1 qts
TOMATOES,CANNED,DICED,DRAINED
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2 cup
2-3/8 lbs
3-1/2 oz
1/2 cup
SUGAR,GRANULATED
SALT
1 oz
1 tbsp
1/3 oz
2 tbsp
THYME,GROUND
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
GARLIC POWDER
1/4 oz
3/8 tsp
BAY LEAF,FRESH
1/8 oz
4 each
Method
1 Cook rice according to directions on Recipe No. E 005 00. Set aside for use in Step 4.
2 Saute bacon until crisp in steam-jacketed kettle or stock pot. Drain; discard drippings.
3 Add tomatoes, onions, peppers, sugar, salt, thyme, black pepper, garlic, and bay leaves. Stir to combine; bring to boil. Cover;
reduce heat; simmer 15 minutes.
4 Add rice; stir to combine; using a convection oven, bake at 325 F. 30 minutes on high fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Remove bay leaves before serving. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 153 cal |
| Carbohydrates: | 31 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 2 mg |
| Sodium: | 409 mg |
| Calcium: | 55 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 5-3/4 lbs | 3 qts 2 cup | |
| WATER,COLD | 15-1/8 lbs | 1 gal 3-1/4 qts | |
| OIL,SALAD | 1 oz | 2 tbsp | |
| SALT | 1-1/4 oz | 2 tbsp | |
| BACON,RAW | 1-1/2 lbs | ||
| TOMATOES,CANNED,DICED,DRAINED | 19-7/8 lbs | 2 gal 1 qts | |
| ONIONS,FRESH,CHOPPED | 4-1/4 lbs | 3 qts | 4-2/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2 cup | 2-3/8 lbs |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| SALT | 1 oz | 1 tbsp | |
| THYME,GROUND | 1/3 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| GARLIC POWDER | 1/4 oz | 3/8 tsp | |
| BAY LEAF,FRESH | 1/8 oz | 4 each |
| Method: | |
|
1 Cook rice according to directions on Recipe No. E 005 00. Set aside for use in Step 4. 2 Saute bacon until crisp in steam-jacketed kettle or stock pot. Drain; discard drippings. 3 Add tomatoes, onions, peppers, sugar, salt, thyme, black pepper, garlic, and bay leaves. Stir to combine; bring to boil. Cover; reduce heat; simmer 15 minutes. 4 Add rice; stir to combine; using a convection oven, bake at 325 F. 30 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove bay leaves before serving. CCP: Hold for service at 140 F. or higher. |
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