Ingredients
| Oil, olive | 2 tablespoons |
| Beef, ground, 80/20, raw*(4 pounds, 8 ounces) | 4.5 pounds |
| Onions, diced, 1-4 inch(2 pounds, 2 ounces) | 2.125 pounds |
| Salt, kosher | 2 tablespoons |
| Chili powder | 2 tablespoons |
| Tomatoes, diced, low sodium, canned, with juice**(6 pounds, 11 ounces) | 6.688 pounds |
| Beans, canned, Kidney, low sodium, drained***(8 pounds, 7 ounces) | 8.438 pounds |
| Spinach, baby, raw(6 pounds, 12 ounces) | 6.75 pounds |
| Pepper, black, ground | 1 tablespoon |
For the rice:****
| Water(11 pounds, 3 ounces) | 11.188 pounds |
| Rice, brown, long grain, raw(5 pounds, 9 ounces) | 5.563 pounds |
Instructions
- Heat the oil in a tilt skillet or stovetop braising pan large enough to hold all ingredients.
- Add beef to the pan and break up the meat as it cooks and browns.
- Remove the meat and drain off all the fat in the skillet.
- Add the onions to the skillet and cook until translucent, stirring to keep from burning.
- Return the meat to the pan.
- Add the salt and chili powder and stir well to combine.
- Add the tomatoes and beans. Bring to a simmer, simmer for 5 minutes.
- Add the spinach and cook, stirring, until wilted.
- Simmer an additional 10 minutes.
For the rice:
- Bring water to a boil.
- Place rice in a steam table pan. Pour boiling water over rice, cover tightly with foil, and bake in a 350° F oven for approximately 50 minutes or until rice is tender and water is absorbed.
Recipe Notes
*If using cooked beef that credits ounce for ounce, use 6 pounds + 4 ounces for 100 servings, 3 pounds + 2 ounces for 50 servings.
**If using fresh tomatoes,use 7 pounds + 8 ounces for 50 servings, 15 pounds for 100 servings.
***If using dry kidney beans, use 2 pounds for 50 servings, 4 pounds for 100 servings.
****Our rice preparation method uses a 2:1 water:rice ratio. Since different rice products require different water ratios, please follow directions on the package, if available.
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.Note: If boiling water is unavailable, cold water may be used. Increase the cook time by approximately 30 minutes. To make rice in a steamer:
Put 5 lb 9 oz rice in two 6-inch hotel pans. Cover with 5 qt water and steam on high, uncovered, for 50 minutes. Let rest 10 minutes, then fluff with a spatula.
CCP: Heat to 165°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
Other cooking methods
Batch cooking in a tilt skillet:
Follow methods above, scaling for your production needs.
Portioned retherm/reheat method:
Follow methods above, scaling for your production needs, except add the spinach after simmering for 10 minutes and stir to wilt.
Remove the beef and beans from the heat and transfer to 6-inch hotel pans or larger containers to cool for 15 minutes at room temperature. Then cool in a blast chiller (preferred) or under refrigeration until cold (41°F or below).
Cook and cool the rice in a blast chiller (preferred) or under refrigeration until 41°F or below.
Fluff the rice once cool.
Note that beef and bean stews, and other stews like them, are very dense and take a long time to cool down. You may need to stir occasionally to cool them per your CCP plan.Place a 1 cup scoop of rice in the center of the food trays and spread the rice to the sides, leaving a space in the center, and place one heaping 8 oz spoodle (10 fl oz stew) in the center. Seal the food trays and keep cold until service.
Retherm or heat trays on medium-high, or 275°F for 35–40 minutes or until hot (165°F), and serve immediately