Brown Rice With Tomatoes

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
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

Method

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.
Notes
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
absorbed.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
167 cal 35 g 4 g 1 g 0 mg 163 mg 37 mg

Portion

3/4 Cup

Yield

100