Rice with Cheese Servings: 25
Ingredient Water Brown rice, long-grain, regular, dry, parboiled Fresh green onions, diced Fresh yellow onions, chopped Fresh jalapeno peppers, chopped Fresh red bell peppers, diced Frozen corn, thawed, drained Canned green chilies, mild, chopped Canned low-sodium pinto beans, drained, rinsed OR Dry pinto beans, cooked Nonfat sour cream Low-fat (1%) milk Low-fat cheddar cheese, shredded Fresh cilantro, chopped Whole-wheat flour Fresh garlic, minced Ancho chili powder Garlic powder Salt Sugar OR Mexican Seasoning Mix
Weight or Measure 1 qt 2 cups 1 lb or 2 ½ cups 1 tbsp 3 tbsp 1/3 tsp 12 oz or 2 1/3 cups 2 tsp 2 oz or ½ cup 1 lb 4 oz or 3 ¾ cups 12 oz or 2 cup 1 tbsp 1 tsp 6 oz or 1 cup 1 tbsp 1/3 tsp 2 lb 2 oz or 1 qt ¾ cup (for either) 1 lb 6 oz or 2 cups 2 tbsp 1 tsp 2 ½ cups 1 lb or 1 qt 2/3 cup ¼ cup 1 tbsp 2 tbsp 2 tsp 1 tsp 1 tbsp OR 2 tbsp
Instructions: 1. Boil water. 2. Place 2 ½ cups + 1 Tbsp brown rice (1 lb) in each steam table pan (12" x 20" x 2 ½”). For 25 servings, use 1 pan. 3. Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 4. Bake in conventional oven at 350 °F for 40 minutes, and in convection oven at 325 °F for 40 minutes. Or, steam in steamer at 5 lb pressure for 25 minutes. 5. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Set aside for step 8. 7. Combine onions, jalapenos, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well. 115
