Spanish Rice Side Dish/Grain HACCP Process #2- Same Day Service USDA Recipe #B170 50 Servings 100 Servings Ingredients Weight Measure Weight Measure Directions Fresh Cilantro 3 1/2 cups 1. Mince cilantro. Set aside 1/2 oz (about a scant Onion, coarsely chopped 1 qt + 3 1/2 cups cup) for step 12. Green pepper, coarsely chopped 2 lb 10 oz 1 qt + 3 1/4 cups 2. Place cilantro, onions, peppers, and garlic in Garlic cloves, coarsely chopped 4 each food processor. Blend ingredients until minced. Canola oil 1/4 c 3. Heat oil in a medium stock pot. Add onion Celery, minced 1 1/2c + 1Tbsp mixture. Cook, uncovered, over medium heat for 2 minutes. Corn, frozen 2lb 6 oz 1 Qt + 3 cups 4. Add celery, corn, salt, pepper and spices. Salt 1 Tbsp Continue cooking one additional minute stirring Ground black or white pepper 1 tsp 1 Tbsp + 1 tsp constantly. Chili powder 2 Tbsp + 2 tsp 5. Add beef broth, tomato paste, and diced Ground cumin 1 Tbsp + 1 tsp tomatoes to onion mixture. Bring to a boil. Paprika Onion 1 tsp Reduce heat to low and stir occasionally. Set powder Cinnamon 1 tsp aside for step 7. Garlic powder 2 tsp 6. Place 1 qt brown rice (1 lb 9 oz) in each steam Oregano Beef 2 tsp table pan (12"x20"x4") For 50 servings, use 2 broth, low-sodium Tomato 2 Qt pans. 7. paste, no-salt-added Diced 1 cup Pour 3 qt 3 cups beef broth mixture into each tomatoes, canned, no-salt-added, steam table pan. Stir. Cover pans tightly. undrained Brown rice, 2 2/3 8. Bake: Conventional oven: 350°F for 45 minutes. long-grain, regular, dry, parboil Convection oven: 350°F for 40 minutes. Lime Juice 3 lb 2 oz 2 Qt CCP: Heat to 165°F or higher for at least 15 1/2 cup seconds. (or juice of 4 limes) 9. Remove from oven. Squeeze lime juice over rice. Stir well. CCP: Hot for hot service at 135°F or higher. 10. Garnish with remaining cilantro. Fresh Cilantro 1. Mince cilantro. Set aside 1/2 oz (about a scant Onion, coarsely chopped cup) for step 12. Green pepper, coarsely chopped 2. Place cilantro, onions, peppers, and garlic in Garlic cloves, coarsely chopped food processor. Blend ingredients until minced. Canola oil 3. Heat oil in a medium stock pot. Add onion mixture. Cook, uncovered, over medium heat for Celery, minced 2 minutes. Corn, frozen 4. Add celery, corn, salt, pepper and spices. Salt Continue cooking one additional minute stirring Ground black or white pepper constantly. Chili powder 5. Add beef broth, tomato paste, and diced Ground cumin tomatoes to onion mixture. Bring to a boil. Paprika Onion Reduce heat to low and stir occasionally. Set powder Cinnamon aside for step 7. Garlic powder 6. Place 1 qt brown rice (1 lb 9 oz) in each steam Oregano Beef table pan (12"x20"x4") For 50 servings, use 2 broth, low-sodium Tomato pans. 7. paste, no-salt-added Diced Pour 3 qt 3 cups beef broth mixture into each tomatoes, canned, no-salt-added, steam table pan. Stir. Cover pans tightly. undrained Brown rice, 8. Bake: Conventional oven: 350°F for 45 minutes. long-grain, regular, dry, parboil Convection oven: 350°F for 40 minutes. Lime Juice CCP: Heat to 165°F or higher for at least 15 seconds. 9. Remove from oven. Squeeze lime juice over rice. Stir well. CCP: Hot for hot service at 135°F or higher. 10. Garnish with remaining cilantro. Serving Sizes Contribution 1/2 cup provides 1 oz eq grains + 1/8 cup red/orange vegetable + 1/2 cup (#8 scoop) 1/4 cup other vegetable + 1/8 cup starchy vegetable.