- 2 lbs. Ruby Wild Blend™
- 2 c. tomatoes, canned, low sodium, diced, drained
- 1/2 c. green chiles, canned, diced, drained
- 1/2 c. garlic cloves, peeled
- 2 c. cilantro, chopped, packed
- 2 t. ground cumin
- 1 t. allspice
- 2 t. vegetable oil
- 1 1/2 qts. chicken stock, low sodium
- 1/4 c. kosher salt
- 3 1/2 lbs. chicken meat, cooked, diced
- 4 c. carrots, peeled, diced
- 4 c. peas, frozen, thawed
- 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.
- 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.
- Add the stock and salt to the mixture. Bring to a boil.
- Into each hotel pan, place 2 lbs. InHarvest Ruby Wild Blend, 3½ lbs. chicken, 4 c. carrots and 3½ qts. hot stock mixture. Stir well to combine and distribute the chicken and carrots.
- Cover the pan tightly with parchment paper and foil.
- Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
- Remove the pan from the oven, remove the foil and paper, and fold in 4 c. peas.
- Let stand, covered, for 10 minutes. Stir well before serving.
Recipe Yield: 1 (2½”) hotel pan, 28 (1 c.) servings
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.
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A 1-cup serving provides 1 grain/bread serving, ¼ cup vegetable and 2 oz meat/alt.*
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.
*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.