Ruby Wild Blend™ Arroz con Pollo - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used

Ingredients:

Yield: 1 2½” hotel pan (28 1-cup servings)

A 1-cup serving provides 1 grain/bread serving, ¼ cup vegetable and 2 oz. meat/alt.

  • 2 c. tomatoes, canned, low sodium, diced, drained
  • ½ c. green chiles, canned, diced, drained
  • 2½ c. onions, coarsely chopped
  • ½ c. garlic clove, peeled
  • 2 c. cilantro, chopped, packed
  • 2 t. cumin ground
  • 1 t. allspice
  • 2 t. vegetable oil
  • 2½ qts. chicken stock, low sodium
  • ¼ c. kosher salt
  • 2 lbs. InHarvest Ruby Wild Blend™
  • 3½ lbs. chicken meat, cooked, diced
  • 4 c. carrots, peeled, diced
  • 4 c. peas, frozen, thawed
     

Directions:

  1. In a food processor, blender or container suitable for puréeing with an immersion blender, combine the tomatoes, green chiles, onions, garlic, cilantro, cumin and allspice. Process until smooth.
  2. In a stockpot large enough to hold all of the stock, heat oil over medium-high. Add the purée to the pot and cook, stirring, until excess moisture is cooked out.
  3. Add the stock and salt to the mixture. Bring to a boil.
  4. Into each hotel pan, place 2 lbs. InHarvest Ruby Wild Blend, 3½ lbs. chicken, 4 cups carrots and 3½ qts. hot stock mixture. Stir well to combine and distribute the chicken and carrots.
  5. Cover the pan tightly with parchment paper and foil.
  6. Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
  7. Remove the pan from the oven, remove the foil and paper, and fold in 4 cups peas.
  8. Let stand, covered, for 10 minutes. Stir well before serving.

Nutrition Facts
Per serving: 255 cal., 24 g pro., 34 g carb., 3 g fiber, 4 g fat, 1 g sat. fat, 52 mg chol., 255 mg sod.

Recipe Tips

  1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.
  2. The meat/meat alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.