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Creole Pilaf with Bacon, Spinach and Tomato Recipe

 
McCormick for Chef No Photo

Yield: 26 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Creole Pilaf Mix with Long Grain and Wild Rice - Reduced Sodium 1 To a hotel pan or other large cooking container, add 11 cups of hot water, 2 oz of butter or margarine (optional), and contents of package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400 ºF and bake for 30-35 minutes or until rice is cooked. Do not over cook. When rice is cooked remove from oven and add, cooked spinach, diced tomatoes and cooked bacon recover pan with foil and let stand for 5 minutes. Before serving, stir gently to fluff and mix.

Water 10 cups
Spinach, sauteed 4 cups
Cooked bacon, diced 3 cups
Tomatoes, diced 2 cups
Ingredients Quantities Instructions
Creole Pilaf Mix with Long Grain and Wild Rice - Reduced Sodium To a hotel pan or other large cooking container, add 11 cups of hot water, 2 oz of butter or margarine (optional), and contents of package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400 ºF and bake for 30-35 minutes or until rice is cooked. Do not over cook. When rice is cooked remove from oven and add, cooked spinach, diced tomatoes and cooked bacon recover pan with foil and let stand for 5 minutes. Before serving, stir gently to fluff and mix.

Water
Spinach, sauteed
Cooked bacon, diced
Tomatoes, diced
Ingredients Quantities Instructions
No Resize Selected

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