Cheesy Caribbean Chicken with Rice and Beans

Yield: 35 servings | Serving Size: 4 ounce ladle of jerk chicken sauce, 3/4 cup rice and beans
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/4 cup vegetable (legumes) | HACCP Process III.

Ingredients

  • Jerk Chicken Sauce Ingredients
  • 1/2 teaspoon | Cayenne pepper, optional
  • 35 ounces | Diced chicken, cooked, seasoned with jerk seasoning
  • 3 ounces | Canned sliced jalapeños, drained, chopped
  • 1 tablespoon | Jerk seasoning
  • 15 ounces | Crushed pineapple, undrained
  • 1 ((106 ounce)) pouch | Land O Lakes® Ultimate White Cheese Sauce Blend
  •  
  • Rice and Beans Ingredients
  • 140 ounces (8 pounds 12 ounces) | Canned low-sodium pinto beans, rinsed, drained
  • 13 cups | Water
  • 2 1/2 tablespoons | Jerk seasoning
  • 3/4 teaspoon | Cayenne pepper
  • 55 ounces | Long grain brown rice, dry
  • 1 1/4 cups | Canned crushed pineapple, undrained
  • Garnish | Sliced green onions, optional

Preparation

STEP 1

Place all jerk chicken sauce ingredients in deep half hotel pan, mix well.

STEP 2

Heat in Combi oven on full steam until sauce reaches 165°F.

STEP 3

Hold warm.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above

STEP 4

Meanwhile, place beans, water, jerk seasoning and cayenne pepper in large stock pot.

STEP 5

Heat to boiling.  Add rice and continue to cook covered, stirring occasionally until rice is tender, about 45 minutes.

STEP 6

Stir in pineapple and continue to cook until 165°F.

STEP 7

Hold warm.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above

STEP 8

To serve, layer 3/4 cup rice and beans mixture with 4 ounces of jerk chicken sauce.


Nutritional Information

  • Serving Size4 ounce ladle of jerk chicken sauce, 3/4 cup rice and beans
  • Calories450 calories
  • Fat 13 grams
  • Sat. Fat 6.5 grams
  • Trans Fat 0 grams
  • Cholesterol 56 milligrams
  • Sodium 745 milligrams
  • Carbohydrates 57 grams
  • Dietary Fiber 7 grams
  • Sugars 1 grams
  • Protein 26 grams
  • Vitamin A 192 IU
  • Vitamin C 4 milligrams
  • Calcium 359 milligrams
  • Iron 3.1 milligrams

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