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Lorena Garcia's Chicken Rice Bowl

Try a rice bowl that combines Latin spice with the fresh flavors of veggies.

Preparation

  1. Place approximately 25 pieces of chicken on each sheet pan 18" x 26" x 1". For 100 servings use 6 sheet pans.
  2. Spread 1 quart of sofrito evenly over chicken on each pan.
  3. Refrigerate for at least one hour or at most overnight.
  4. Bake uncovered: Conventional oven: 425° F for 30-45 minutes / Convection oven: 375° F for 30-45 minutes
  5. Check frequently. Heat to 165° F or higher for at least 15 seconds. Transfer to steam table pans (12" x 20" x 2 ½"). For 100 servings, use 4 pans. Hold for hot service at 135° F or higher. Slice each lime into 5 slices. Place slice of lime on each serving or portion.


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Additional Serving Suggestions

  1. Serve in a 20 ounce bowl.
  2. Portion brown rice with No. 8 scoop (½ cup) for elementary grades or 2 No 8 scoops ( 1 cup) for Secondary and adult servings.
  3. Top rice with 4 ounces of chicken( 1 breast/ 1 leg and thigh), garnish with a slice of lime.

 

1 bowl = 2 M/MA and 1 grain/bread

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Ingredients

Makes 100 servings

  • 49 lbs USDA 8 piece whole cut up chicken
  • 1 and ½ gallons veggie sofrito (see corresponding recipe)
  • 20 limes