Cook Time: 40 Min.

Serving Size: #8 scoop Makes: 10/25/50/100 Servings

Nutritional Content

Allergens: Rice; Onion; Chicken; Corn; Garlic

Calories: 120 Kcal

Carbohydrates: 26 g

Protein: 3 g

Total Fat: 1 g

Calcium: 10 mg

Sodium: 10 mg

Ingredients

10 Servings

• Rice, Brown Raw 1 1/3 Cup

• Rice, White Parboiled 1/3 Cup

• Water, Tap 3 1/4 Cup

• Base, Chicken Paste LS G-F 2 tsp

• Pepper, Black Ground 1/8 tsp

• Onion, Yellow Chopped 1 Tbsp

25 Servings

• Rice, Brown Raw 3 1/4 Cup

• Rice, White Parboiled 3/4 Cup

• Water, Tap 2 Qt

• Base, Chicken Paste LS G-F 1 Tbsp 2 tsp

• Pepper, Black Ground 1/8 tsp

• Onion, Yellow Chopped 2 Tbsp 2 tsp

50 Servings

• Rice, Brown Raw 1 3/4 Qt

• Rice, White Parboiled 1 2/3 Cup

• Water, Tap 1 Gal

• Base, Chicken Paste LS G-F 3 Tbsp 1 tsp

• Pepper, Black Ground 1/4 tsp

• Onion, Yellow Chopped 1/3 Cup

100 Servings

• Rice, Brown Raw 3 1/4 Qt

• Rice, White Parboiled 3 1/4 Cup

• Water, Tap 2 Gal

• Base, Chicken Paste LS G-F 1/3 Cup

• Pepper, Black Ground 1/2 tsp

• Onion, Yellow Chopped 2/3 Cup

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Place rice in steamtable pans.

3. Bring chicken base, water, pepper and onions to a boil.

4. Add 2.25qt. of hot stock mixture to each pan. Cover with foil or metal lid and bake at

   350F/176C for 40 minutes.

5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every

   2 hours during holding. *Maintaining at the proper temperature will present no food safety

   issue; long hot holding times can affect food quality.

6. Discard unused product.

   
   
   Print Recipe here