Cajun Red Beans and Rice

Serves: 
60 servings

Spice up your rice Cajun style with Spanish onions, celery, jalapeño, green bell peppers and chili powder.

Ingredients

1⁄2 cup oil
1 cup Spanish onions, diced
11⁄2 tbsp. garlic, minced
1⁄4 bunch celery, diced
1 jalapeño, seeded, minced
2 green bell peppers, seeded, minced
11⁄2 tbsp. chili powder
1 tsp. dried oregano
1 tsp. black pepper
1 tbsp. salt
1 qt. brown rice or jasmine rose blend
1⁄2 #10 can diced tomatoes, drained, juice reserved
1⁄2 #10 can red kidney beans, drained and rinsed
Sliced scallion for garnish
Chopped parsley or cilantro for garnish

Note: Diced tomato and jalapeño can be replaced with same amount of salsa.

Steps

1. Heat oil in roasting pan. Sauté onions, garlic, celery, jalapeño and green bell pepper until soft.

2. Mix in chili powder, oregano, pepper, salt, rice and tomatoes. Add beans and tomato juice mixed with enough water to yield 2 quarts liquid. Bring to a boil, stirring occasionally.

3. Cover tightly with layer of plastic wrap and then layer of foil. Bake in preheated 350°F oven until rice is tender, 30 to 45 minutes. Garnish as desired with scallion, parsley and cilantro.

Recipe by SchoolFood, New York City

More From FoodService Director

Managing Your Business
growth spurts

Whether inching along or in leaps and bounds, nearly all noncommercial segments are expected to see foodservice growth in 2018, according to Technomic’s 2017 U.S. Foodservice Industry data, powered by Ignite. But what stories do the numbers tell about the kind of year operators should expect—and why is that growth happening?

Check out the full State of the Industry report.

Ideas and Innovation
all-day breakfast

Every year around this time, the arbiters of culinary fashion predict how dining in restaurants will change once the New Year’s confetti is swept away. The poor dears, sweating up their all-black duds. Instead of struggling to read oolong leaves and animal entrails, all a true hipster need do is hang out in a noncommercial facility and note what’s already caught on there. If they’d done it two years ago, they’d have been hailed as savants for knowing all-day breakfast and the blurring of dayparts would reshape the mainstream dining-out market. The trend would be a bright spot for many a...

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

FSD Resources