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Lorena Garcia's Brown Rice

Use in Lorena's Rice Bowls!

Preparation

  1. Place 2.5 lbs of brown rice in each 12" x 20" x 4" steam table pan. For 100 servings, use 4 pans.
  2. In a steam kettle or tilting skillet bring chicken stock, sofrito and Latin spices to a boil.
  3. Add 2 quarts and 1.25 cups of hot chicken stock to each pan of rice.
  4. Cover each pan of rice with plastic wrap and foil.
  5. Bake: Conventional oven: 350° F for 50 minutes / Convection oven: 350° F for 40 minutes / Steamer: 40 minutes
  6. Heat to 165° F or higher for at least 15 seconds. Hold for hot service at 135° F or higher.
     

Additional Serving Suggestions

1 #8 scoop (1/2 cup) = 1 grain/bread

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Ingredients

Makes 100 (1/2 cup) servings

  • 10 lbs brown rice (medium grain)
  • 2 gallons and 1 ¼ quart low sodium chicken broth
  • 4 cups veggie sofrito (see "pair with" recipe)
  • 9 tablespoons Latin spice

 

Latin Spice (makes 9 tablespoons)

  • 3 tablespoons garlic, granulated
  • 3 tablespoons onion powder
  • 1 tablespoon and 1.5 teaspoons paprika
  • 1 tablespoon and 1.5 teaspoons cumin

*Combine all spices and mix thoroughly.