SPICY ALMOND COCONUT RICE

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1/2 CUP (#8 SCOOP)
Amount Per Serving
Calories 183
% Daily Value
Total Fat 8.3g
13%
Saturated Fat 3.7g
19%
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrate 23.6g
8%
Dietary Fiber 1.5g
6%
Protein 4.3g
9%
Vitamin A 2%
Vitamin C 3%
Calcium 4%
Iron 12%
Total Time

40 min.

Serving & Size

1/2 CUP (#8 SCOOP)

Yields

Plain rice is good, but this sweet and spicy version made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is even better.  Coconut milk, lemon zest, crushed red pepper and garlic powder transform the rice into a really special side dish.

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP (#8 SCOOP)
Amount Per Serving
Calories 183
% Daily Value
Total Fat 8.3g
13%
Saturated Fat 3.7g
19%
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrate 23.6g
8%
Dietary Fiber 1.5g
6%
Protein 4.3g
9%
Vitamin A 2%
Vitamin C 3%
Calcium 4%
Iron 12%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
water 1 1/2  gallons
unsweetened coconut milk 74 oz. 9 1/4  cups
1. Heat Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, and coconut milk over medium-high heat to a boil.
Weight Measure
long grain white rice, unprepared 105 oz. 16  cups
lemon zest 1 oz. tbsp.
garlic powder 1 oz. tsp.
crushed red pepper 1 oz. tsp.
2. Stir in the rice, lemon zest, garlic powder and red pepper.  Reduce the heat to low. 

3. Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
Weight Measure
almonds, slivered, toasted 35 oz. 9 1/4  cups
green onion, chopped 20 oz. 5 1/2  cups
4. Stir the almonds and onions in the saucepan.

CCP- Hold hot at 140°F or higher for service.

Portion size = 1/2 cup (#8 scoop)
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