Spanish Rice (WG)
Makes (homes):
12 (1/2 cup) portions
Makes (centers):
50 (1/2 cup) portions
Ingredients (homes):
- 14 oz. (~3 1/2 cup) Brown Rice, Instant
- 32 oz. (4 cup) Chicken Broth
- 8 oz. (1cup) Tomato Sauce
- 1/4 cup Pepper & Onion Blend, chopped, frozen, thawed
- 1 1/2 teaspoons Garlic, chopped
- 1/3 cup Vegetable Oil
- 1/8 teaspoon Chili Powder
- 1/8 teaspoon Cumin
Ingredients (centers):
- 3 pound 8 oz. Brown Rice, Instant
- 1 gallon Chicken Broth
- 2 pound (1 quart) Tomato Sauce
- 1 cup Pepper & Onion Blend, chopped, frozen, thawed
- 2 tablespoon Garlic, chopped
- 1 1/3 cup Vegetable Oil
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Cumin
Directions:
- Mix all ingredients in pan(s) coated with nonstick spray.
- Cover pan(s) tightly with foil.
- Bake at 350F until a food thermometer reads 165F, about 55 minutes for a 9x13" pan.
Serve:
1 oz. eq. serving = 1/2 cup rice (mark as whole grain on your menu)
Meal:
Lunch & Dinner
CACFP Credit:
Grain
Record on your menu as:
Brown Rice (Bread and Bread Alternate Food List # 83)
Source:
2022 DCR Calendar - December