There's flavor in every grain. INFUSED RICE - Mars Foodservices

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Sriracha Roast Chicken Lettuce WrapsFresh butter lettuce leaf wraps filled with UNCLE BEN’S ® INFUSED ® Roasted Chicken Flavor Rice and shreddedchicken breast tossed with sesame ginger glaze and crisp julienne vegetables. Garnished with sriracha sauce andcucumber relish.Yield: 12 servingsINGREDIENTS QUANTITY DIRECTIONSSesame ginger dressing, preparedTeriyaki glaze, preparedSesame oilGinger, fresh, gratedRice vinegarWhite sugarHothouse cucumber, fine choppedGreen onions, fine choppedJalapeño, thin-sliced, choppedBasil, fresh, chiffonadeButter lettuce leaves, freshUNCLE BENS ® INFUSED ®Roasted Chicken Flavor Rice,cooked, warmTri-color bell peppers and carrots,julienne-cutRoasted chicken breast, pulledand shreddedSriracha sauce, prepared2 cups½ cup2 tbsp.2 tsp.10 tbsp.1 tbsp.2½ cups¾ cup¼ cup2 tbsp.36 each9 cups2¼ cups18 oz.as needed1. Combine sesame ginger dressing, teriyaki glaze, sesame oiland ginger in bowl and whisk to blend; chill.2. Combine rice vinegar and sugar in bowl; whisk to blend.Add cucumber, green onions, jalapeño and basil and stirto blend; chill.3. For each serving, arrange 3 lettuce leaves on flat worksurface. Fill each lettuce leaf with ¼ cup roasted chickenrice, 1 tablespoon julienne bell peppers and carrots, ½ ounceshredded chicken and 1 teaspoon sesame ginger glaze.4. Arrange 3 lettuce wraps on plate; top each with a lightdrizzle of sriracha sauce and 1 teaspoon cucumber relish.Accompany with 2 tablespoons additional sesame gingerglaze portioned in a ramekin.Warm Rice Salad with Bacon Dressing& Roasted AsparagusWarm UNCLE BEN’S ® INFUSED ® Roasted Chicken Flavor Rice, fresh baby spinach, Swiss chard, roasted asparagusspears, red onion, applewood smoked bacon and shaved Parmesan cheese tossed in tangy house-made hot-bacondressing. Optional: top with a slightly runny poached egg seasoned with coarse salt and cracked black pepper.INGREDIENTS QUANTITY DIRECTIONSApplewood smoked bacon strips,cut into 2- to 3-inch piecesShallots, mincedApple cider vinegarLight brown sugar, packedDijon mustardKosher saltBlack pepper, coarse-groundUNCLE BENS ® INFUSED ®Roasted Chicken Flavor Rice,cooked, warmBaby spinach leaves, trimmedSwiss chard, trimmed, choppedRed onion, half-moon slicesParmesan cheese, shavedAsparagus spears, trimmed,roasted, seasoned with saltand pepperEggs, large, poached, seasonedwith salt and pepper (optional)3 lb.1 cup2 cups3 tbsp.2 tbsp.¼ tsp.¼ tsp.12 cups6 oz.6 oz.1½ cups3 cups48 each12 eachYield: 12 servings1. Cook bacon in a large heavy pan over medium heat, stirringoccasionally, until crisp. Drain bacon pieces, reserving 1 cupbacon drippings in pan.2. Add shallots to bacon drippings and cook briefly overmedium-low heat, stirring occasionally.3. Whisk in vinegar, brown sugar, and Dijon mustard; removefrom heat and season with salt and pepper. Taste and adjustseasonings. Keep warm.4. For each serving, combine 1 cup roasted chicken rice,1 ounce reserved crisp bacon pieces, ½ ounce each:spinach and Swiss chard, 2 tablespoons red onion and ¼ cupParmesan cheese in bowl with 3 tablespoons warm bacondressing and toss to blend. Arrange on plate; fan 4 asparagusspears over salad with 1 poached egg, if desired.Cajun Chicken & Shrimp PaellaUNCLE BEN’S ® INFUSED ® Saffron Flavor Rice is seasoned with a lively blend of garlic, onions and bell peppers andtopped with spicy Cajun seasoned shrimp, grilled chicken and smoky sausage.Yield: 4 shareable platters (2–3 servings per platter)INGREDIENTS QUANTITY DIRECTIONSButterYellow onions, choppedTri-color bell pepper, choppedJalapeño, seeded, choppedGarlic, fresh, mincedUNCLE BENS ® INFUSED ®Saffron FlavorWaterChicken brothParsley, fine choppedOlive oilChicken breasts, boneless,skinless, 2-inch chunksCajun seasoning blendShrimp, extra-large, peeled anddeveined, tail-on, cookedSmoked sausage, diagonal-slicedGreen onions, choppedLemon wedgesFlat leaf parsley sprigs6 tbsp.2 cups2 cups½ cup2 tbsp.3 cups5⅓ cups1 cup¼ cup2 tbsp.2 lb.2 tbsp.12 oz.12 oz.¼ cupas neededas needed1. Melt butter in large heavy sauce pan over medium-low heat;add onions, bell peppers, jalapeño and garlic. Sauté for 5minutes, or until tender-crisp, stirring frequently.2. Add water and chicken broth; bring to a boil. Remove fromheat, cover tightly and let stand 15 minutes (rice should beslightly soupy). Add parsley and fluff rice with a large fork toblend; reserve.3. Heat oil in large heavy skillet; add chicken and sauté overmedium-high heat for 10 minutes or until fully cooked, stirringfrequently. Add Cajun seasoning and toss to evenly coatchicken. Add shrimp and smoked sausage and toss to blend.4. Combine rice mixture and chicken mixture in a large hotel panand toss to blend. Keep warm.5. For each shareable serving, portion 5 cups paella mixture ona large platter; top with 1 tablespoon green onions. Garnishplatter with lemon wedges and parsley, if desired.
Grilled Harissa Chicken and Saffron RiceChargrilled chicken breast filet basted with fiery harissa, garlic, olive oil and lemon juice served over UNCLE BEN’S ®INFUSED ® Saffron Rice tossed with roasted Mediterranean vegetables. Finished with roasted cumin yogurt sauce.INGREDIENTS QUANTITY DIRECTIONSHarissa paste, preparedOlive oilLemon juice, freshGarlic, mincedMediterranean spiced sea saltseasoning blendGreek yogurtHalf & half creamCumin seed, roasted, crushedLemon and pepper seasoning blendChicken breasts, boneless, skinlessSalt and black pepperUNCLE BENS ® INFUSED ®Saffron Flavor, cooked, warmOlive oil-roasted vegetables, (suchas bell peppers, zucchini, redonion), seasoned with garlic andpepper seasoning blendFlat leaf parsley sprigsGrilled lemon wedges (optional)½ cup¼ cup2 tbsp.2 tbsp.1 tbsp.1 cup½ cup2 tsp.2 tsp.12 eachas needed15 cups12 cups12 each12 eachYield: 12 servings1. Combine harissa paste, olive oil, lemon juice, garlic andMediterranean seasoning blend in bowl and whisk to blend.Reserve.2. Combine yogurt, half & half, cumin and lemon pepper in bowl;whisk to blend. Reserve.3. For each serving, season 1 chicken breast with salt andpepper. Grill until fully cooked; brushing topside of filet with 1tablespoon harissa mixture during final 2 minutes of grilling.4. Portion 1¼ cups rice on plate; top with 1 cup roastedvegetables. Diagonal-slice harissa grilled filet and arrange overrice. Drizzle 2 tablespoons roasted cumin yogurt sauce overchicken/rice. Garnish with flat leaf parsley sprig and grilledlemon wedge, if desired.Mexican BreakfastCrisp-griddled white corn tortillas topped with UNCLE BEN’S ® INFUSED ® Mexican Flavor Rice, spicy chorizo, blackbeans and two sunny-side up eggs cooked in salsa ranchero and jalapeño Jack cheese.INGREDIENTS QUANTITY DIRECTIONSCorn tortillasRefried black beans, warmChorizo sausage, cooked, drainedUNCLE BENS ® INFUSED ® RiceMexican Flavor, cooked, warmEggs, large, cooked sunny-side upRanchero salsa, preparedJalapeño Jack cheese, shreddedCotija cheese, crumbledCilantro sprigs, fresh24 each12 cups3 cups12 cups24 each2 ¼ cups1½ cups¾ cup12 eachYield: 12 servings1. Deep fry corn tortillas in a preheated fryer at 350° Funtil crisp; drain.2. For each serving, arrange 2 tortillas in center of heat-safeplate. Portion 1 cup refried black beans to side of tortillas;top with ¼ cup crumbled chorizo.3. Spoon ½ cup rice over each tortilla; top each with 1 egg and 1tablespoon ranchero salsa. Sprinkle 2 tablespoons shreddedjalapeño jack cheese over tortillas. Heat in a preheatedconventional oven at 400°F for 1 to 2 minutes or until cheeseis bubbly and melted.4. Remove from oven; top with 1 tablespoon crumbed cotijacheese. Accompany with 2 tablespoons additional rancherosalsa portioned in a ramekin. Garnish plate with fresh cilantro,if desired.Chili Citrus Grilled Shrimp & Rice BowlUNCLE BEN’S ® INFUSED ® Mexican Flavor Rice and seasoned black beans topped with sizzling-hot chili-citrus grilledshrimp, tri-color bell peppers with flash-fried tortilla strips, cilantro-lime crema and spicy house-made grilled-pineapplepico de gallo.Yield: 12 servingsINGREDIENTS QUANTITY DIRECTIONSOlive oilLime juiceChili lime seasoning blendJalapeño, fresh, slicedShrimp, peeled and deveined,thawedPineapple, fresh, grilled, choppedPico de gallo, freshMexican crema (or sour cream)Lime juice, freshCilantro, fresh, mincedUNCLE BENS ® INFUSED ® RiceMexican Flavor, cooked, warmBlack beans, seasoned, warmTri-color bell peppers, julienne-cut,pan-seared tender-crispCorn tortilla strips, deep fried crispLime wedgesCilantro sprigs½ cup¼ cup3 tbsp.1 tbsp.72 each1½ cups1½ cups1½ cups¼ cup¼ cup24 cups6 cups3 cups1½ cupsas neededas needed1. Combine olive oil, lime juice and chili lime seasoning blend;whisk to blend. Add shrimp and toss to coat; cover and chillfor 1 hour.2. Grill seasoned shrimp over medium-high heat for 1½ minuteson each side or until fully cooked. Keep warm.3. Combine pineapple and pico de gallo in bowl and stir toblend; chill.4. Combine Mexican crema, lime juice and cilantro in bowl;whisk to blend.5. For each serving, portion 2 cups Mexican rice in large bowl;top with ½ cup black beans and ¼ cup peppers. Drizzle 2tablespoons cumin lime dressing over rice bowl. Arrange 6shrimp down center of bowl; top with ¼ cup pineapple picode gallo and 2 tablespoons tortilla strips. Garnish plate withlime wedges and fresh cilantro, if desired.
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There's flavor in every grain. INFUSED RICE - Mars Foodservices

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