Bravo Pavo Rice Bowl with Bolognese Sauce Recipe

Try this yummy Lorena Garcia recipe for a Bravo Pavo Rice Bowl with Bolognese Sauce! 

 

Makes 100 servings.

RECIPE

Brown Rice

  • 10 lbs brown rice (medium grain)
  • 2 gallons and 1 ¼ quart low sodium chicken broth
  • 4 cups veggie sofrito (see corresponding recipe)
  • 9 tablespoons Latin spice (see corresponding recipe
  1. Place 2.5 lbs of brown rice in each 12" x 20" x 4" steam table pan. For 100 servings, use 4 pans.
  2. In a steam kettle or tilting skillet bring chicken stock, sofrito and Latin spices to a boil.
  3. Add 2 quarts and 1.25 cups of hot chicken stock to each pan of rice.
  4. Cover each pan of rice with plastic wrap and foil.
  5. Bake: Conventional oven: 350° F for 50 minutes / Convection oven: 350° F for 40 minutes / Steamer: 40 minutes
  6. Heat to 165° F or higher for at least 15 seconds. Hold for hot service at 135° F or higher.

 

Veggie Sofrito

  • 1¼ lbs onions, raw
  • 1/8 cup garlic, chopped jarred
  • 1¼ lbs sweet red peppers (Purchase pre-cut if available.)
  • 1¼ lbs sweet green peppers (Purchase pre-cut if available.)
  • ½ lb celery, diced (Purchase pre-cut if available.)
  • 1 each #10 can of crushed tomatoes
  • ¼ cup olive oil
  1. Chop onions and peppers. Dice celery.
  2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
  3. Add onions and garlic. Cook until onions are clear.
  4. Add red and green peppers and celery. Cook for 5 minutes or until tender.
  5. Add crushed tomatoes. Cook until all ingredients are soft. (Approximately 15 minutes)
  6. Cool according to HACCP guidelines.

 

Latin Spice (Makes 9 tablespoons)

  • 3 tablespoons garlic, granulated
  • 3 tablespoons onion powder
  • 1 tablespoon and 1.5 teaspoons paprika
  • 1 tablespoon and 1.5 teaspoons cumin
  1. Combine all spices and mix thoroughly.

 

Pomodoro Sauce (Makes 2 gallons)

  • 1 cup olive oil
  • 7 lbs onions, raw
  • ½ cup basil, fresh
  • 3 tablespoons dried oregano
  • 1/8 cup black pepper
  • ¼ cup garlic, chopped jarred
  • 5 lbs raw carrots, diced (Diced product can be used and purchased.)
  • 5 lbs celery, diced (Diced product can be used and purchased.)
  • 2 #10 can low sodium diced tomatoes, with juice
  • 1 quart V-8 juice, low sodium
  • 1 quart low sodium chicken broth
  1. Chop onions and basil. Dice carrots and celery.
  2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
  3. Add onions, basil and garlic. Cook until onions are clear. (Approximately 10 minutes)
  4. Add carrots and celery. Cook for 10 minutes or until tender.
  5. Add tomatoes, V-8 juice and chicken stock. Bring to a boil then reduce to a simmer and cook for 1 hour.
  6. Heat to 140° or higher
  7. Blend with an immersion blender until smooth.
  8. Cool according to HACCP guidelines.

 

Turkey Bolognese

  • 18lbs ground turkey, raw (Pre-cooked turkey crumbles can be used in place of raw turkey. Check manufacturer's Child Nutrition, CN, label for amount yielding 100 each 2 oz. meat/meat alternate servings.)
  • ½ gallon veggie sofrito
  • 2 gallons pomodoro sauce
  1. Brown turkey in a steam kettle.
  2. Drain fat.
  3. Add sofrito and pomodoro sauce.
  4. Bring to a boil. Reduce heat and simmer for 45 minutes.
  5. Heat to 165° F or higher for at least 15 seconds.
  6. Pour into steamtable pans (12" x 20 " x 2 ½").
  7. For 100 servings, use 4 pans.
  8. Hold for hot service at 135° F or higher.

Nutrition Information

  • Calories: 380
  • Total fat: 10.51
  • Saturated fat: 2.63
  • Trans fat: 0g
  • Sodium: 233

Serving Instructions

  1. Serve in a 20 ounce bowl.
  2. Portion brown rice with No. 8 scoop (½ cup).
  3. Top rice with a ½ cup of turkey Bolognese sauce