SPANISH RICE & VEGGIE PILAF
This is a lively rice dish utilizing Spanish spices and fresh Bell peppers.
This is a school food service recipe for Bell Peppers and local Grains.
Cooking and prep level: Intermediate.
- Prep Time50 min
- Cook Time50 min
- Total Time1 hr 40 min
- Serving Size2/3 cup
- Energy71 cal
- ½ c Olive oil
- 4 lbs Onions, Spanish finely diced
- 5 lbs 2 oz Bell Peppers, green diced
- ⅔ oz Garlic, fresh, minced
- 12½ cups Beans, Garbanzo or Chickpeas, drained, rinsed
- 3⅔ c Salsa, USDA
- ½ c Paprika, ground sweet or smoked
- 1 c Oregano, dried
- 2 Tbsp Cumin, ground
- 1 Tbsp Pepper, black ground
- 1 Tbsp Salt, table
- 6 lbs 5 oz Rice, dry, brown long grain
- 35½ c Water
In a rondeau, large stock pot, or small tilt skillet heat oil over medium heat.
Add onions, garlic and Bell pepper- saute for 10 minutes, stirring often.
Add paprika, cumin, blk. pepper, salt, and oregano. Stir and cook for 5 minutes more.
Add chickpeas or garbanzos, salsa, water, and rice.
Bring to a full boil. Reduce heat and cover, cooking approximately 40 minutes until all moisture is absorbed and rice is just tender. DO NOT OVERCOOK.
CCP: Internal temperature must reach 135 F for 15 seconds.
CCP: Hold at a minimum of 135 F through service.
Portion with a #6 scoop.
A History of Bell Peppers:
Prehistoric remains in Peru show that peppers existed then, and they were cultivated in Central and South America in very early times. Columbus brought them to Europe in 1493, and they were quickly adopted and cultivated. In fact, it was the Europeans that gave peppers their name. The only pepper they had known until that time was the black and white spice we still sprinkle out of our pepper shakers. When Columbus brought dried peppers back from the West Indies, Europeans said the fruit was “hotter than the pepper of the Caucasus,” the familiar table spice. The name “pepper” stuck, and we’ve been using it ever since.
(Excerpt from garden.org)
- 100 servings per container
- Serving Size2/3 cup
- Amount per serving
- % Daily Value*
- Total Fat2 g2.56%
- Saturated Fat0 g0%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium177 mg7.7%
- Total Carbohydrate12 g4.36%
- Dietary Fiber4 g14.29%
- Total Sugars1 g
- Protein2 g4%