Guatemalan Rice Pilaf

Serves: 
6 servings

This pilaf features ethnic touches such as red, yellow and green peppers, onions, black beans and corn.

Ingredients

1⁄4 cup red peppers, diced
1⁄4 cup yellow peppers, diced
1⁄4 cup green peppers, diced
1⁄2 cup onions, diced
2 cloves garlic, finely chopped
1 tbsp. canola oil
3 cups chicken or vegetable broth, boiling
11⁄2 cups long-grain rice, uncooked
3⁄4 cup black beans, rinsed
3⁄4 cup frozen corn kernels, thawed
Salt, black pepper and cumin to taste
1 green scallion, finely chopped

Steps

1. Preheat oven to 350°F.

2. Sauté peppers, onion and garlic in oil until they have released some of their liquid and are lightly browned. Combine boiling broth, uncooked rice and sautéed vegetables in ungreased 2½-qt. casserole or baking dish. Cover tightly with foil or lid and bake at 350°F for approximately 25 to 30 minutes.

3. Uncover carefully to avoid escaping steam. Stir in black beans and corn and return to oven, with cover on, for another 10 minutes, or until liquid is absorbed and rice is tender. Remove from oven, season to taste with salt, pepper and cumin, and garnish with finely chopped scallion.

Recipe by Notre Dame High School, Lawrenceville, N.J. (Flik Independent Schools)

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources