SPICY ALMOND COCONUT RICE

SPICY ALMOND COCONUT RICE

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)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients 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
long grain white rice 105 oz. 16  cups
lemon zest 1.25 oz. tbsp.
garlic powder 0.5 oz. tsp.
crushed red pepper 0.5 oz. tsp.
almonds 35 oz. 9 1/4  cups
green onion 20 oz. 5 1/2  cups
Instructions
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)
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