Child Nutritional Content
- mma: 0.0oz
- grain: 1.0oz
- totalVegetable: 0.125c
- darkGreen: 0.0c
- redOrange: 0.0c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.0c
- additional: 0.125c
- fruit: 0.0c
- milk: 0.0c
A new take on Spanish rice thats perfect for picky kids. Easily combine brown rice with onions, green peppers, Campbells Healthy Request® Tomato Soup, Swanson® Unsalted Chicken Broth, garlic and ground pepper.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|brown rice||6.25 lb.||15 1/2 cups|
|onion||1.5 lb.||1 1/2 qt.|
|green pepper||21 oz.||1 qt.|
|garlic||1.25 oz.||0 1/4 cups|
|ground red pepper||0.5 oz.||2 tbsp.|
|1. In each of three baking pans (12x20x2) evenly divide rice, onions and green peppers.|
|2. Mix Campbell's® Healthy Request® Condensed Tomato Soup, Swanson® Unsalted Chicken Broth , water, garlic and red pepper. Pour 3 quarts soup mixture into each pan. Cover.
3. Bake at 350º F until chicken reaches safe cooking temperature.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
Bake 30 minutes more or until rice is tender and most of liquid is absorbed.
CCP: Hold for hot service at 140°F or higher until needed
5. To Serve, using a #8 scoop, portion 1/2 cup into side serving dish or plate. Serve immediately.
- This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte side dishes).