Number of Servings

Ingredients: Quantity:
Diced Green Chiles 4.0 oz.
Green Enchilada Sauce 24 oz.
JTM Salsa Verde 16 oz.
JTM Sous Vide Diced Beef 5.0 lbs.
Lime Juice 0.25 C
Onion Sliced - Large 1 each
Taco Seasoning 4.0 oz.
USDA Cooked Brown Rice 6.0 lbs.

Prep Time: 40 min.     Yields: 24
Desired Yield:



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Sous Vide Beef Verde Rice Bowl

JTM Products:


1. Place frozen, unopened bag of JTM Sous Vide Diced Beef in a steamer, kettle, tilt skillet or stock pot with boiling water and heat for approximately 40 minutes or until product reaches 165*F or higher.

2. Cook brown rice (See Operational Heating Instructions) and place in a holding cabinet.

3. Remove diced beef from steamer, kettle, tilt skillet, or stock pot.

4. Open bag of diced beef and place in a 2'' deep full size hotel pan.

5. Combine diced beef, green enchilada sauce, salsa verde, diced green chiles, sliced onions, taco seasoning and lime juice; cover and place in a preheated 350*F oven for 20 to 25 minutes.

6. In a bowl portion 1/2 cup of cooked rice and 5.87 oz. (by weight) of beef verde over rice.

5.87 oz. (by weight) = 2.0 oz. M/MA

1/2 cup rice = 1.0 oz. Grain Equivalent

*Optional: For Spanish rice, add 40 oz. of red enchilada sauce, 24 oz. of pico de gallo, 0.25 cup lime juice, and 1 bunch chopped cilantro to brown rice.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.