Brown Rice with Vegetables Convection Oven: Remove the brown rice with vegetables from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Cook covered with a lid from frozen for 25-30 minutes, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Combi Oven: Remove the brown rice with vegetables from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Cook covered with a lid from frozen for 20-25 minutes with 0% moisture, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process. Hot hold at 135°F or above. SERVING: Using a rubber spatula, mix the cooked breaded chicken pieces and heated sauce until the chicken is coated. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.
For CN portion: Per (1) bowl, place a #12 scoop of brown fried vegetable rice topped with a heaping 4 oz. spoodle of tangerine chicken is recommended. Portion size may vary by individual practice.
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