Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Bring the water, vegetable base, and bay leaves to a boil. Stir until the base has dissolved. 2] Add the canola oil to a heated rondeau. Add the onions and garlic. SautĆ© over low heat until the onions are translucent and tender. Season to taste with salt and pepper. Add the rice and boiling stock to the onions. Mix together. 3] Cover the rondeau. Place in a heated 300°F convection oven. Cook 30-40 minutes or until all of the liquid has been absorbed and the rice is tender. Stir in the tomatoes. Season to taste with salt and pepper. 4] Spread the rice out on a parchment-lined sheet pan. Mix in the parsley and cilantro. Refrigerate. Allow to cool. Transfer to 2″ full hotel pans. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
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