Savory Turkey with Rice

Culinary Setting
Professional
Servings
50
Cuisine
Mexican
Cooking Style
Bake
Product
Cooked Turkey

Ingredients

9-1/2 lbs COOKED or PULLED TURKEY

4 lbs, 5 oz uncooked rice

1 Gallon TURKEY BROTH (low-sodium preferred)

2 qt canned tomatoes, with juices and coarsely chopped

1 qt mild picante sauce

14 oz scallions with tops, sliced

4 tsp ground cumin

2 tsp black pepper

1 tsp garlic powder

Directions


 



Spray the bottom of two 12" X 20" X 4" steam table pans with nonstick spray. Place 4-3/4 pounds turkey and 2 pounds, 2-1/2 ounces rice in each pan.


Combine remaining ingredients and bring to a boil. Pour over rice and turkey, about 3-1/2 quarts per pan.


Bake in a 325 degree F convection oven for a 1 hour OR bake in a 350 degree F conventional oven for 1-1/2 hours or until the moisture is absorbed and the rice is firm.


Allow to cool slightly. Portion each serving into a 9-ounce serving.