Spanish Rice with Hearty Vegetables and Chorizo (48 yield)
A hearty Spanish-style rice dish made with onion, green peppers, celery, tomatoes and chorizo along with cooked, long-grain white rice.
Yield: 48 servings ServingsServing Size: 1 cup
Prep Time: 30 minutes
Cooking Time: 30 minutes
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| Ingredient | Quantity | Instruction |
|---|---|---|
| olive oil | 3 tbsp. | 1. Heat oil in a braiser or tilting skillet over medium heat. Add the onions and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and saute 1 minute. Add the rice and toss to coat. Stir in the tomatoes and mix until heated through. |
| finely chopped onions | 1 1/2 qt. | |
| 1/2-inch diced green bell peppers | 1 1/2 qt. | |
| finely chopped garlic | 3 tbsp. | |
| long grain or parboiled rice | 2 qt. | |
| canned diced tomatoes, drained | 1 1/2 qt. | |
| chicken stock | 1 gal. | 2. Add stock, heat to simmer; cover, reduce heat to low and cook until rice is tender and liquid is absorbed, about 25 minutes. |
| cooked chorizo, finely chopped | 2 lb. | 3. Stir in remaining ingredients and heat to 165 F. or higher. Hold at 135 F. or higher For Each Serving: - #6/6-oz. scoop rice Serve 3/4 cup Spanish Rice per serving. |
| sliced green olives, sliced | 3 c. | |
| mild paprika | 3 tbsp. | |
| chopped flat-leaf parsley | 2 c. | |
| 4. *You may also use a seasoned rice blend in this recipe. | ||
