NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Bell peppers, sweet onions, and Campbell’s® Reduced Sodium Tomato Soup help to create a flavourful rice that serves as a great accompaniment to your grilled pork chops.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step1
Profit Per Serving
-
=
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step2
Profit Per Meal
×
=
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step3
Profit Per Day
×
=
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
Ingredients
Weight
Measure
Instructions
Ingredients & Instructions
Weight
Measure
Array
2tbsp
30 mL
Array
2qt
2 L
Array
1 1/2qt
1 1/2 L
1. In large stockpot, heat oil over medium-high heat; add onions and peppers and sauté 6-7 minutes or until slightly softened. Add garlic, and cook 3 minutes. Stir in rice and continue cooking 3-4 minutes, stirring often.
Weight
Measure
Array
2tbsp
30 L
Array
7 1/2cups
1 9/10 L
Array
2. Transfer rice mixture to a full-size (12 x 20 x 3 in”) hotel pan. that has been sprayed with non-stick cooking spray.
Weight
Measure
Array
48oz can
1 9/25 L can
Array
2qt
2 L
Array
1/2tsp
3 mL
3. In a soup pot, whisk together Campbell’s Reduced Sodium Tomato soup, water, ground red pepper and bring to a slow boil.
Weight
Measure
Array
1cup
250 mL
4. Pour soup mixture over rice. Cover pan and bake in 350°F (180°C) conventional or 325°F (165°C) convection oven 40-45 minutes or until the rice is tender and all liquid has been absorbed. Let rice rest at least 15 minutes. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Weight
Measure
Array
24x 4 oz
24 x 110 g
5. Just before serving, stir in parsley.
6. To serve: Serve 1 cup (250 mL) rice with one 4 oz (110 g) pork chop.
Recipes You May Also Like
View product
APPETIZER/STARTERS
Mexican Bean
Beans flavoured with Pace® Mild Chunky Salsa and V8® Vegetable…