Mexican Rice
Ingredients (100 servings)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | oz | Knorr Ultimate Vegetable Base ,dilute with water |
| 1.50 | gal | Water ,to dilute base |
| 5.00 | lb | Rice, white |
| 1.00 | gal | Tomato juice |
| 6.00 | tbsp | Chili powder |
| 4.00 | tbsp | Cumin, ground |
| 2.00 | lb | Beans, kidney drained |
| 2.00 | lb | Black beans drained |
| 1.50 | lb | Corn, yellow kernel corn, drained |
| Seasoning (salt+ pepper) to taste |
Preparation
1. In a sauce pan dilute base with water and reserve.
2. In a large roasting pan slightly toast rice until just lightly colored.
3. Add vegetable broth, tomato juice and seasonings. Cover pot tightly with lid and very slowly simmer rice until cooked.
4. When the rice is fully cooked, fold into beans and corn. Bring to required temperature and serve.
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