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Recipe Friday: Rice is Nice

Did you know that there are over 40,000 different kinds of rice? In fact, rice is the oldest known food still consumed today. Rice was first grown about 130 million years ago in the south-eastern part of Asia. 

September is National Rice Month, so here are a few recipes from USA Rice to help warm you and your clients up as we move into cooler temperatures. 

Cheddary Rice on Chili

Yield: 24

Ingredients for Chili

4 lbs ground chuck
2 lbs green bell pepper, chopped
2 (32 oz) cartons of beef broth (reduced sodium/regular)
4 (14½ oz) cans of diced tomatoes
3 (15½ oz) cans of pinto beans, rinsed and drained
3 (1 oz) taco seasoning mixes

Ingredients for Rice

4 cups long grain rice, uncooked and rinsed
2 cups onions, chopped
6 cups water
1 T salt
1 lb sharp cheddar cheese, shredded
4 (7 oz) cans of mild chopped green chilies
⅓ cup extra virgin olive oil


  1. Heat a large stock pot over high heat. Add the beef and cook until no longer pink, stirring occasionally. Add peppers, broth, tomatoes, and beans. Cover and bring mixture to a boil. Remove cover, reduce heat and simmer, uncovered, for 30 minutes. Stir in in the taco seasonings and continue cooking, uncovered, for 30 minutes or until thickened.
  2. Meanwhile, combine onions, water, and salt in a separate stock pot. Bring to a boil, stir in the rice, return to a boil. Stir rice again, reduce heat to low, cover and cook 15 minutes or until just tender.
  3. Remove rice from heat, stir in green chilies and oil until well blended. Stir in the cheese until melted.
  4. Serve chili in bowls topped with rice mixture.

Chili Rice Bowl with Chips

Yield: 50


4 lbs plus 8 oz ground beef, raw, 85%
1 lb plus 12 oz (4 cups) onion, yellow, diced
½ cup chili powder
2 tsp black pepper, ground
2 tsp cumin, ground
1 tsp salt
6 lbs plus 10 oz (3 qrts plus 2 cups) tomato sauce
4 lbs plus 12 oz (1 gal plus ½ cup) pinto beans, canned, drained, rinsed
7 lbs plus 13 oz (1½ gal plus 1 cup) brown rice, parboiled, cooked
1 lb plus 8 oz (150 chips) tortilla chips, whole grain
13 oz (1¾ cup) cheddar cheese, reduced fat, shredded


  1. Brown ground beef in a tilt skillet, steam jacketed kettle or a stockpot.
  2. Add onions, chili powder, black pepper, cumin and salt. Stir to combine and continue to cook until onions are translucent.
  3. Add tomato sauce and pinto beans. Bring to a simmer and continue to simmer for 10 minutes.*Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  4. Pour into serving pans.*Critical Control Point: Hold for service at 135°F or higher.
  5. Portion ½ cup cooked rice into a serving bowl using a number eight disher. Add ⅔ cup of beef and pinto chili using a number six disher.  Place three tortilla chips on the side and top chili with 1 T shredded cheddar cheese.

Sizzling Rice Soup


3 gal chicken stock, unsalted
1½ cups lemongrass, crushed
1½ cups ginger, minced
1½ cups garlic, minced
¼ cup salt
3 qrts sizzling rice*, subrecipe
1½ cups cilantro, fine dice, including stems
1½ cups scallions, ⅛-inch slice
Optional: Serve with lime, sliced raw jalapeño, bean sprouts, and cilantro sprigs.


  1. In a rondo or steam-jacketed kettle, combine chicken stock, lemongrass, ginger, garlic, and salt. Bring to a boil over high heat, reduce to medium heat, and simmer for 12 to 15 minutes or until soup is fragrant. Transfer to a steam table for service.
  2. Just prior to service and using a fine-mesh fryer basket in a deep fryer set to 350°F, heat half of the rice for 30 seconds to one minute. Allow rice to drain thoroughly.

To Make One Portion

Ladle 2 cups soup into a heated bowl. Add ½ cup sizzling rice, 1 T cilantro, and 1 T scallions.

Optional: Add rice to soup tableside so that the guest can enjoy the sizzle.

Crispy Rice Chicken Pot Pie

Yield: 4


4 cups chicken gravy, warmed (recipe below)
2 cups shredded chicken
1 cup green peas
1 cup pearl onions
4 ea. herbed rice cake (recipe below)
4 tsp fine herbs


  1. Fold shredded chicken, green peas and pearl onions into warm chicken gravy.
  2. In a warmed soup crock, place 2 cups of the gravy mixture and top with one crispy herbed rice cake. Garnish with 1 tsp of fine herbs.

Ingredients for Chicken Gravy

1 qrt plus 1½ cups (separated) chicken stock
2 T roasted vegetable base
¾ cup long grain rice, raw


  1. Combine 1 qrt chicken stock, roasted vegetable base and raw rice in a medium sauce pan.
  2. Cover and bring to a simmer over medium heat and cook for 18-20 minutes or until rice begins to degrade.
  3. Pour stock and cooked rice in a blender and blend until smooth. Use remaining chicken stock to adjust consistency.
  4. Strain gravy through a fine mesh sieve to remove any excess lumps and reserve. Yields: 1½ qrt.

Ingredients for Herbed Crispy Rice Cake

4 cups long grain rice, cooked, warm (use 10% extra water to cook rice)
¼ cup fine herbs
2 tsp kosher salt
¼ cup vegetable oil


  1. Gently fold together warm rice, herbs and salt.
  2. Lay ½ inch of warm rice and herb mixture into a sheet tray lined with plastic.
  3. Cover rice with plastic wrap a place another same-size sheet tray with around 2-3 lbs of added weight on top. Let press for two to three hours (in refrigerator) or until rice completely cools. Cut pressed rice mixture into desired ring size.
  4. Heat vegetable oil in a medium sauté pan. Toast each rice cake until golden brown over medium heat. About six minutes per side. Yield: 6 cakes.

Red Beans and Rice

Yield: 48


¼ cup vegetable oil
2 qrts yellow onion
⅓ cup garlic
2 T creole seasoning
4 whole bay leaves
2 T black pepper
1 T dry leaf thyme
4 lbs pinto beans
1½ gal water or stock
2 cups parsley
1½ gal long grain or parboiled rice


  1. In large brasier or tilting skillet, heat oil over medium-high heat; add onion and sauté five minutes, until starting to turn golden brown. Add garlic, Creole seasoning, bay leaves, pepper and thyme and continue cooking three to four minutes, stirring often.
  2. Add turkey or ham and continue to cook three to four minutes or until heated through and mixture starts to caramelize.
  3. Add beans and water or stock and bring to a boil; reduce heat, cover and simmer three hours or until beans are tender and liquid is reduced and thickened. Adjust seasonings.
  4. Remove from heat and stir in parsley. For each serving, scoop ½ cup hot, cooked rice into a bowl and ladle top of rice with ½ cup beans.

SoCal Pork Caldera

Yield: 24


10 lbs St. Louis pork ribs, trimmed
2 T salt
1 T black pepper
¼ cup soy sauce
3 T vegetable oil
1½ cups sweet onion, ¼-inch dice
¾ cup green bell pepper, ¼-inch dice
¾ cup red bell pepper, ¼-inch dice
6 qrts chicken stock, unsalted
6 cups stewed tomatoes, canned
3 qrts U.S. jasmine rice, cooked
6 cups sorghum, popped
2⅔ cups scallion, ⅛-inch slice


  1. In a 1-gallon metalwork bowl, combine ribs, salt, pepper, and soy sauce. Refrigerate for 30 minutes.
  2. Heat oil in a rondo, and brown the pork over medium-high heat for five to seven minutes or until pork is medium brown in color. Remove pork from rondo and reserve.
  3. Add onion, green bell pepper, red bell pepper, and chicken stock. Bring to a boil over high heat, reduce flame to medium, and add pork.
  4. Cover and transfer rondo to an oven set to 350°F. Allow pork to braise for three hours.
  5. Remove pork from sauce, and reserve. Add stewed tomatoes to sauce, and puree using an immersion blender.

To make one portion

  1. In a heated bowl, pour 1 cup sauce.
  2. Place ½ cup rice in the center of the bowl
  3. Arrange 5 oz pork around rice
  4. Top with ¼ cup popped sorghum and 1 T scallions



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