This is a School Nutrition Bulk recipe.
Makes 50 - ½ cup portions
3½ tablespoons Vegetable oil, canola
3½ cups tomatoes, diced, no salt added
½ cup Chef Paul Prudhomme's Magic Seasoning Blends Six Spice Salt-Free Sugar-Free™
¾ cup tomato paste, no salt added
4 cups onions, frozen, chopped
2 cups peppers, sweet, green, frozen, chopped
¼ pound butter, without salt
3¼ pound rice, long grain, brown, dry
How To Prepare
Add the oil, tomatoes, margarine, seasoning, tomato paste, onion, bell pepper, Stir well until tomato paste is fully dissolved.
CCP: Hold at 135°F or higher.
Add rice and stir well. Cover tightly and bake at 350°F until rice is tender, about 45-60 minutes.
Portion with a #8 scoop.
CCP: Heat to 165°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.