Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Dissolve the chicken base in 1 qt. of hot water. Drain the beans, reserving all liquid. Rinse the beans with 3 c. of water. Add the chicken stock to the bean liquid. Will need to yield 3 qt. of liquid. 2] Slice bacon widthwise into thin strips. Place in a heated, nonstick sauté pan. Cook until browned and crispy. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Drain in a strainer, reserving ½ c. of bacon fat. 3] Add 1 oz. of grape seed oil to a heated rondeau. Add onions, peppers, and garlic. Sauté until tender. Season to taste with salt and pepper. 4] Add reserved bean liquid, rice, bacon fat, oregano, cumin, black pepper, and bay leaves. Bring to a boil. Cover the pan and simmer over low heat. Stir frequently. Keep covered while cooking. Pour the beans out into two 2” stainless-steel full hotel pans. Let cool uncovered. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 8 oz. of rice mixture in a heated, nonstick sauté pan. Add water or stock to adjust desired consistency. Cook until just warmed through. Place in a warmed serving bowl. 2] Top with 2 oz. of diced avocado, 1 Tbsp. of green onions, and a sprig of cilantro.
Nutritional Info (per serving)