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Ingredients
- 8 gals Chicken Broth
- 37 pounds Beans, Kidney canned(drained)
- 23 pounds Rice, Long grain
- 8 pounds onions, chopped
- 1 cup Garlic, powder
- 1 cup Thyme, ground
- 1/4 cup Allspice, ground
- 1/4 cup Pepper, red ground
- 3/4 cup Oregano, crushed
- 14 pounds peppers, green, diced
- 6 pounds Pimientos, canned, drained sliced
Directions
- Prepare stock according to package directions.
- Combine stock, beans, rice, onions, garlic powder, thyme, allspice, red pepper and oregano in steam-jacketed kettle or stock pot; bring to a boil. Stir occasionally.
- Cover tightly; reduce heat; simmer 20 to 25 minutes or until most of the water is absorbed and rice is tender. Do not stir.
- Add peppers and pimientos; stir well.
- Transfer to serving pans.
- CCP: Hold for service at 140 F. or higher
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 400 servings | |
| Calories 134 | |
| Calories from Fat 22 | 16% |
| Total Fat 2.43g | 3% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 219mg | 9% |
| Potassium 143mg | 4% |
| Total Carbs 23.07g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.82g | 1% |
| Protein 4.41g | 7% |
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