Ingredients
Ingredients
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
Canned USDA kidney beans, drained |
Quantity - 100 Servings
2 Gal. + 1 Qts. + 1 1/2 c.
|
Quantity - 1 Serving
3/8 c.
|
|
Ingredient
Turkey sausage |
Quantity - 100 Servings
15 lbs.
|
Quantity - 1 Serving
2.4 oz.
|
|
Ingredient
Chopped onions |
Quantity - 100 Servings
3 Qts + 1/2 cup
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
Chopped green pepper |
Quantity - 100 Servings
3 Qts. + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
USDA quick cooking brown rice |
Quantity - 100 Servings
1 Gal. + 2 Qts. + 1 c. dry
|
Quantity - 1 Serving
1 oz. dry
|
|
Ingredient
Reduced sodium chicken broth |
Quantity - 100 Servings
17 lbs. + 8 oz.
|
Quantity - 1 Serving
2 7/8 oz.
|
|
Ingredient
USDA diced tomatoes |
Quantity - 100 Servings
1 Gal. + 2 Qts. + 1 c.
|
Quantity - 1 Serving
1/4 c.
|
|
Ingredient
Cayenne pepper |
Quantity - 100 Servings
3 Tbsp. + 1 tsp.
|
Quantity - 1 Serving
dash
|
|
Ingredient
|
Quantity - 100 Servings
4.68 lbs.
|
Quantity - 1 Serving
.75 oz.
|
Preparation
1. Cook brown rice according to manufacture instructions. Fluff rice with a fork, then hold hot at 140°F for service.
2. Slice turkey sausage into 1/4“ slices. Saute in a large skillet for about 2 minutes.
3. Add chopped onions and green bell peppers to skillet. Saute until tender.
4. Add drained kidney beans, canned tomatoes with juice and chicken broth.
5. Add cayenne pepper. Heat thoroughly. Serve on top of 1/2 c. cooked brown rice.
6. Top Mixture with .75 oz. FRITOS® Original Corn Chips.
