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Chicken Tinga with Mexican Rice

INGREDIENTS
🥣

INGREDIENTS

  • Rice, Arroz Frito, 8/3#, Del Real, Product Code 499 – 30 lbs., 14 oz.
  • Chicken, Tinga, 4/5#, Del Real, 2M/MA Product Code 303 – 26 lbs., 9 oz.
  • Vegetable Blend, Corn & Black Bean Fiesta, Roasted, Frozen, 6/2.5#, Simplot Roastworks, 10071179777762 – 3 gal., 1 pt.
  • Limes, raw – 12½ fruit (2″ dia)
  • Coriander (cilantro) leaves, raw – 1 pt., 1 tbsp., 1 tsp.
  • Cilantro Lime Crema (SFR-School Food Rocks) – 1 qt., 1 pt., ¼ c.
  • Sour cream, reduced fat – 1 qt., 1 pt., ¼ c.
  • Lime juice, raw – 1½ c., 1 tbsp.
  • Coriander (cilantro) leaves, raw – 1½ c., 1 tbsp.
  • Spices, garlic powder – ¼ c., ½ tsp.
  • Quick Pickled Onions (SFR-School Food Rocks) – 1 pt., 1 tbsp., 1 tsp.
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2⅛ FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1
Wash and dry all produce.
2
Chop cilantro and cut limes into 8 wedges, refrigerate. Critical Control Point: Hold cold at 41°F or below until service.
3

Prepare the Cilantro Lime Crema:

  1. Finely chop cilantro. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a mixing bowl. Stir until completely blended and smooth.
  2. Transfer crema to a squeeze bottle or container, refrigerate. Critical Control Point: Hold cold at 41°F or below until service.
4

Prepare the Pickled Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
5

Prepare the Arroz Frito Rice:

  1. Place sealed bag of Arroz Frito rice in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
  2. Transfer Mexican rice to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
6

Prepare the Roasted Corn and Black Beans:

  1. Place roasted vegetable blend on lined sheet pans and cook for 8–10 minutes.
  2. Transfer to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
7
Place sealed bag of chicken tinga in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Drain liquid. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds.
8
Transfer chicken tinga to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
9

Assembly:

  1. Place 1 cup of Arroz Frito rice into serving bowl.
  2. Top with 4.25 oz of chicken tinga.
  3. Add ½ cup of roasted corn and black beans.
  4. Drizzle with 1 Tbsp. of cilantro lime crema.
  5. Top with 1 tsp pickled onions.
  6. Garnish with chopped cilantro and lime wedge
  7. Serve immediately
🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD:All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
🥣

INGREDIENTS

  • Rice, Arroz Frito, 8/3#, Del Real, Product Code 499 – 30 lbs., 14 oz.
  • Chicken, Tinga, 4/5#, Del Real, 2M/MA Product Code 303 – 26 lbs., 9 oz.
  • Vegetable Blend, Corn & Black Bean Fiesta, Roasted, Frozen, 6/2.5#, Simplot Roastworks, 10071179777762 – 3 gal., 1 pt.
  • Limes, raw – 12½ fruit (2″ dia)
  • Coriander (cilantro) leaves, raw – 1 pt., 1 tbsp., 1 tsp.
  • Cilantro Lime Crema (SFR-School Food Rocks) – 1 qt., 1 pt., ¼ c.
  • Sour cream, reduced fat – 1 qt., 1 pt., ¼ c.
  • Lime juice, raw – 1½ c., 1 tbsp.
  • Coriander (cilantro) leaves, raw – 1½ c., 1 tbsp.
  • Spices, garlic powder – ¼ c., ½ tsp.
  • Quick Pickled Onions (SFR-School Food Rocks) – 1 pt., 1 tbsp., 1 tsp.
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2⅛ FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1
Wash and dry all produce.
2
Chop cilantro and cut limes into 8 wedges, refrigerate. Critical Control Point: Hold cold at 41°F or below until service.
3

Prepare the Cilantro Lime Crema:

  1. Finely chop cilantro. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a mixing bowl. Stir until completely blended and smooth.
  2. Transfer crema to a squeeze bottle or container, refrigerate. Critical Control Point: Hold cold at 41°F or below until service.
4

Prepare the Pickled Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
5

Prepare the Arroz Frito Rice:

  1. Place sealed bag of Arroz Frito rice in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
  2. Transfer Mexican rice to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
6

Prepare the Roasted Corn and Black Beans:

  1. Place roasted vegetable blend on lined sheet pans and cook for 8–10 minutes.
  2. Transfer to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
7
Place sealed bag of chicken tinga in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Drain liquid. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds.
8
Transfer chicken tinga to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
9

Assembly:

  1. Place 1 cup of Arroz Frito rice into serving bowl.
  2. Top with 4.25 oz of chicken tinga.
  3. Add ½ cup of roasted corn and black beans.
  4. Drizzle with 1 Tbsp. of cilantro lime crema.
  5. Top with 1 tsp pickled onions.
  6. Garnish with chopped cilantro and lime wedge
  7. Serve immediately
🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD:All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
  • Serving Size1 bowl
  • Yield100.00
NUTRITION FACTS
Serving Size
1 bowl (404 gm)
Amount Per Serving
Calories
463.337
% Daily Value*
Total Fat 13.737 gm 21.133%
Saturated Fat: 2.051* gm 10.253%
Trans Fat 0.000 gm
Cholesterol 64.443 mg 21.481%
Sodium 1267.811 mg 52.825%
Total Carbohydrate 62.685 gm 20.895%
Dietary Fiber: 7.362 gm 29.449%
Total Sugars: 11.407 gm
Includes 0.999 gm of Added Sugars
Protein 24.093 gm 48.187%
Vitamin A: 16.489* 1.832%
Vitamin C: 13.088* 21.814%
Vitamin D: 0.036 0.18%
Calcium: 67.139 6.714%
Iron: 3.187 17.704%
Potassium: 655.206 13.941%
Saturated Fat % of Calories 3.983%
Added Sugar % of Calories 0.862%
* Indicates missing Nutrient Information.
^ Indicates user added nutrient.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes
to the daily diet. 2,000 calories a day is used for general nutrition advice.

MEAL COMPONENTS

  • 2 oz of Meat/Meat Alternates
  • 1.25 oz Grains
  • 0.25 cups Additional Vegetables
  • 0.25 cups Starchy

ADDED SUGAR LIMITATIONS

Not applicable.

Vendors

  • C&H/Domino Sugar
  • Simplot

Dates

  • Last Updated06-05-2026
  • Created05-23-2026