Latin Rice Pilaf
Recipe adapted from Gwinnett County School Nutrition
This Latin-inspired rice pilaf recipe was created by Berkmar High School students in Gwinnett County. Cumin, garlic, paprika, and thyme add bold flavors, while onions, bell pepper, and tomato paste make it both beautiful and delicious.
Ingredients:
- 1/2 cup + 1 tbsp Carne Asada Spice Blend
- 2 lbs + 12 oz Onions, Vidalia, raw
- 3 lbs + 6 oz Pepper, sweet bell, red, raw
- 9 oz Tomato, paste, no salt added, canned
- 50 srv Brown Rice Pilaf
Steps:
DAY PRIOR TO SERVICE:
- Prepare the carne asada spice blend.
- Store, wrapped, labeled, and dated in dry storage.
- Remove stickers from bell peppers, if needed. Wash onions and bell peppers under cool running water.
- Using vegetable dicer, dice onions and peppers.
- Store diced onions and peppers, wrapped, labeled, and dated in the cooler.
Hold at 41°F or below.
DAY OF SERVICE:
- Using the brown rice pilaf base recipe, add the carne asada spice blend, diced bell peppers and onions, and tomato paste to the stock, along with the salt and garlic listed in the base recipe.
- Proceed with the remaining steps of the brown rice pilaf base recipe as directed.
- Hot hold, covered, until served.
Hold at 135°F or above.
Rice holds well and does not need to be prepared in batches for service.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 280 | cal |
| Saturated Fat: | .5 | g |
| Total Fat: | 2 | g |
| Sodium: | 385 | mg |
Additional Recipe Photographs
Measure cumin, thyme, and paprika the day prior to making the Latin Rice Pilaf.
