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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|water||1 1/2 gallons|
|unsweetened coconut milk||74 oz.||9 1/4 cups|
|long grain white rice||105 oz.||16 cups|
|lemon zest||1.25 oz.||6 tbsp.|
|garlic powder||0.5 oz.||5 tsp.|
|crushed red pepper||0.5 oz.||5 tsp.|
|almonds||35 oz.||9 1/4 cups|
|green onion||20 oz.||5 1/2 cups|
|1. Heat Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, and coconut milk over medium-high heat to a boil.|
|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.
|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)