Recipes Across the Nation!
Penny Parham, is the Administrative Director for the Department of Food and Nutrition at Miami-Dade County Public Schools, Miami, Florida (the 4th largest district in the US). She brings us one of her students’ favorite dishes, Arroz con Pollo! Miami is a melting pot of ethnicities, serving the Caribbean, Central and South Americas as a point of entry into the United States, and resulting in diverse food preferences and cultures to please in their school food and nutrition program. A winning menu item, students in Miami-Dade enjoy this version of “home cooking” at school, offered with baked sweet plantains and tossed green salad made from a mixture of romaine and spinach leaves, commenting “ Muy delicioso!”
Pan size: 12 x 12 x 2-1/2
Pans required: 3
Oven Instructions:
Bake at 375°F for 50 minutes then check for doneness.
Steamer Instructions:
Steam 35 to 45 minutes
HACCP Procedures: Hold at 140°F degrees or higher for service
1 #6 scoop = 2 M/MA
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Recipe yield: 3.89 lb
Servings per pan: 30
Portion size: 1 #6 scoop