Arroz con Pollo
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
6 lbs. 4 oz. Brown rice, long grain, regular, dry or 11 lb. 8 oz. Brown rice, instant, dry
½ gallon + 1 pint Water
½ gallon + 1 pint Vegetable broth, low sodium
¾ gallon + 1 pint (1 ¼ – #10 can) Garbanzo beans, canned, drained, rinsed
3 lbs. 12 oz. Chicken-free strips, frozen (such as MorningStar Farms Chik’n Strips)
5 lbs. Corn, frozen or 1 ½ – #10 cans Corn, canned
2 lbs. 8 oz. Carrots, fresh, sliced or 3 lbs. 12 oz. Carrots, frozen, sliced or 1 ½ quarts + ¼ cup (1 – #10 can) Carrots, canned, sliced, drained
1 ½ quarts + ¼ cup (1 – #10 can) Peas, canned, drained, rinsed or 3 lbs. 12 oz. Peas, frozen
2 lbs. 12 oz. Onion, red, fresh, diced
¾ cup Garlic, minced or 2 Tbsp. Garlic powder
1 quart + 1 cup Cilantro leaves, fresh, diced or 1 ⅔ cups Cilantro, dried
3 ⅓ cups Olive or vegetable oil
2.5 oz. Sazon Goya
1/3 cup Black pepper
⅔ – 1 cup Hot sauce (optional)
Servings: 100
Ingredients
12 lbs. 8 oz. Brown rice, long grain, regular, dry or 23 lbs. Brown rice, instant, dry
1 ¼ gallons Water
1 ¼ gallons Vegetable broth, low sodium
1 ¾ gallons (2 ½ – #10 cans) Garbanzo beans, canned, drained, rinsed
7 lbs. 8 oz. Chicken-free strips, frozen (such as MorningStar Farms Chik’n Strips)
10 lbs. Corn, frozen or 3 – #10 cans Corn, canned
5 lbs. Carrots, fresh, sliced or 7 lbs. 8 oz. Carrots, frozen, sliced or ¾ gallon + ½ cup (2 – #10 cans) Carrots, canned, sliced, drained
¾ gallon + ½ cup (2 – #10 cans) Peas, canned, drained, rinsed or 7 lbs. 8 oz. Peas, frozen
5 lbs. 8 oz. Onion, red, fresh, diced
1 ½ cups Garlic, minced or ¼ cup Garlic powder
2 ½ quarts Cilantro leaves, fresh, diced or 3 ⅓ cups Cilantro, dried
1 ½ quarts + ⅔ cup Olive or vegetable oil
5 oz. Sazon Goya
2/3 cup Black pepper
1 ⅓ – 2 cups Hot sauce (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Dice chicken-free strips with a knife or vertical cutter mixer (VCM).
2. Heat oil in a tilt skillet, kettle or in a large pot using a stove top.
3. Add the onion, garlic and cilantro, stirring about five minutes over medium heat.
4. Add the rice, garbanzo beans, chicken-free strips, vegetables, vegetable broth, Sazon Goya, water and black pepper and mix to combine.
5. Bring to a boil; then cover and cook on low for 20-25 minutes.
6. If desired, add the hot sauce and stir to combine.
7. Transfer to serving pans.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 2 cups per serving.
Each serving provides 2 meat/meat alternate, 2 ounce equivalent grains and ¾ cup vegetables (1/4 c starchy, 1/8 c red/orange, ¼ c other).
OR
Portion 1 cup per serving.
Each serving provides 1 meat/meat alternate, 1 ounce equivalent grains and ⅜ cup vegetable.
Nutrition information per 2 cup serving
Calories: 537 Total Fat: 16g Saturated Fat: 2g Monounsaturated Fat: 9g Polyunsaturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 78g Fiber: 13g Total Sugar: 9g Protein: 22g Sodium: 314mg Vitamin A: 217μg Vitamin C: 10mg Calcium: 78mg Iron: 4mg Folate: 88μg
