|CHICKEN BROTH||7 gal 2 qts|
|CARROTS,FROZEN,SLICED||1 lbs||3-1/2 cup|
|CELERY,FRESH,CHOPPED||12-1/8 oz||2-7/8 cup||1 lbs|
|ONIONS, FROZEN||1 lbs||3-1/2 cup|
|PEPPER,BLACK,GROUND||1/8 oz||1/3 tsp|
|BAY LEAF,WHOLE,DRIED||1/8 oz||2 each|
|RICE,LONG GRAIN||1-5/8 lbs||1 qts|
1 Prepare broth according to package directions. Combine broth, diced chicken, carrots, celery, onions, pepper, and bay leaves in a
steam jacketed kettle or stock pot. Cover; bring to a boil.
2 Add rice and stir. Cover; bring to a boil; reduce heat; simmer for 20 to 25 minutes until chicken is cooked and rice and vegetables
are tender. Remove bay leaves.
3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
|73 cal||9 g||4 g||2 g||7 mg||1997 mg||35 mg|