USDA Recipe for Schools | Arroz con Pollo Bowl
Serve this classic "burrito bowl" or rice and meat bowl with a host of variations for easy, USDA summer meals.
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Cooking tools:
- Kitchen scale
- Stockpot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Spatula
- Colander
- Ladle
- Serving bowl
- Stove
Ingredients
- 2 gallons brown rice, uncooked
- 1 cup reduced sodium chicken base
- 2 ½ gallons water
- 16 cups tomato puree
- 8 oz. Sofrito
- 12 1/2 lbs chicken, diced and cooked
- ½ cup vegetable oil
- ¾ cup cider vinegar
- 1 cup chicken stock
- ¾ cup + 2 Tbsps Adobo spice mix
- 1 Tbsp kosher salt
- 4 quarts corn, thawed from frozen or fresh
- 3 quarts Pico de Gallo
- 2 quarts sour cream
- 3/4 cups fresh lime juice
- Shredded Cheese
- Fresh cilantro, chopped
- Pickled red onions
- Avocado or guacamole
- Shredded iceberg lettuce
- Slaw
- Lime wedges
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