© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
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.