Bravo Pavo Rice Bowl with Meatballs Recipe

Try this delicious Lorena Garcia recipe for Bravo Pavo Rice Bowl with Meatballs! 

 

Makes 100 servings.

RECIPE

Bravo Pavo Rice Bowl with Meatballs (Serving size: 1/2 cup)

  • 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.

Albondigas de Pavo (Turkey Meatballs, Serving size: 2 meatballs)

Alternate Option: Use pre-made 1 oz. turkey meatballs and cook in pomodoro sauce at simmer for at least one hour until internal temperature reaches at least 165° F or higher for 15 seconds.

  • 2 lbs bread crumbs, whole wheat
  • 3 cups low sodium chicken broth
  • 2 cups veggie sofrito
  • 2 cups pomodoro sauce
  • 9 large eggs OR 1.75 cups liquid eggs
  • ¼ cup parsley, dried
  • ¼ cup cilantro, dried
  • 18 lbs ground turkey
  1. Soak bread crumbs in chicken stock.
  2. In a mixer, combine bread crumbs, sofrito and pomodoro sauce until blended.
  3. Add eggs, parsley and cilantro. Mix until blended.
  4. Add ground turkey. Mix on low speed for 3 minutes or until blended. DO NOT OVERMIX.
  5. Portion with level firmly packed No. 16 scoop (¼ cup). Place meatballs on sheet pan (18" x 26" x 1").
  6. Bake: Conventional oven: 375° F for 40 minutes / Convection oven: 350° F for 30 minutes
  7. Heat to 165° F or higher for at least 15 seconds. Drain fat from pans. Hold for hot service at 135° F or higher. Portion 2 meat balls per serving.

NUTRITION INFORMATION

  • Calories: 453
  • Total fat: 12.81g
  • Saturated fat: 3.09g
  • Trans fat: 0g
  • Sodium: 348mg

Serving Suggestions

  1. Serve in a 20 ounce bowl.
  2. Portion brown rice with No. 8 scoop (½ cup).
  3. Top rice with 2 meatballs and 1/2 cup pomodoro sauce.
RSSSUBSCRIBE VIA RSS
Categories

Start making a difference today

Take Action and show your support of the fight against childhood obesity.