|VEGETABLE BROTH||1 gal 3-1/2 qts|
|TOMATOES,CANNED,DICED,DRAINED||13-1/4 lbs||1 gal 2 qts|
|RICE,BROWN,LONG GRAIN,RAW PARBOILED||7-3/4 lbs||1 gal 3/4 qts|
|ONIONS,FRESH,CHOPPED||6-1/3 lbs||1 gal 1/2 qts||7 lbs|
|GARLIC POWDER||2-3/8 oz||1/2 cup|
|PEPPER,BLACK,GROUND||1/2 oz||2 tbsp|
1 Prepare broth according to package directions in steam-jacketed kettle or stock pot.
2 Add tomatoes, brown rice, onions, garlic powder, and pepper to broth in steam-jacketed kettle or stock pot. Stir well; bring to a
rolling boil, stirring occasionally. Reduce heat. Cover. Simmer 35 minutes or until most of the broth is absorbed and rice is
tender. Do not stir. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Stir to redistribute onions and tomatoes. Transfer to serving pans. CCP: Hold for service at 140 F. or higher.
1 Using a convection oven, bake in 2 steam table pans at 350 F. for 45 to 50 minutes on high fan, closed vent or until most of the broth is
|167 cal||35 g||4 g||1 g||0 mg||163 mg||37 mg|