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INFUSED RICE
Chili Citrus Grilled
Shrimp & Rice Bowl
Mighty Flavorful Without a Seasoning Packet
Great flavor to begin with.
There are no seasoning packets to add when you begin with UNCLE BEN’S® INFUSED® Rice because great
flavor is already locked into every grain. Begin with UNCLE BEN’S® INFUSED® Rice and take your menu
wherever you want to go.
Features & Benefits
Roasted Chicken Flavor
•No flavor packets or seasonings to add
•Easy prep; can be prepared in a
steam table pan with hot water
•Flexible portion control; prepare one serving
or a large quantity at a time
•Maximum consistency and convenience
Serving Size 1 Cup Cooked
Servings Per Container
Calories
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
(47 g Dry)
About 48
170
5
1g
0g
0g
UPC 02570
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
0 mg
550 mg
36 g
0g
0g
4g
INGREDIENTS: Long-grain parboiled rice, hydrolyzed soy/wheat protein, salt, chicken† (fat,
broth*, meat*), onion powder, autolyzed yeast extract, sugar, garlic powder, natural flavor, yeast
extract, whey* (milk), turmeric (color), niacin, iron (ferric orthophosphate), thiamin (thiamine
mononitrate), folate (folic acid). *Dried.
†
Adds a trivial amount of saturated fat.
•Vibrant color for outstanding plate appeal
Saffron Flavor
•Kid pleasing flavors add new
possibilities to kids menus
Serving Size 1 Cup Cooked
Servings Per Container
Calories
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
•Enriched with B-vitamins and iron
Begin with one of these
four great flavors.
Roasted Chicken Flavor: The classic flavor
of roasted chicken broth makes this our most
popular and versatile variety.
Saffron Flavor: Infused with the vibrant color,
delicate fragrance and distinctive flavors of real
saffron, onion and garlic.
Mexican Flavor: A zesty, south-of-the-border
variety flavored with cumin, garlic and chili
powder.
Rice Pilaf: Rice and pasta steeped in savory
spices with a hint of molasses and brown sugar.
UPC 02630
(46 g Dry)
About 49
160
5
0.5 g
0g
0g
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
INGREDIENTS: Long-grain parboiled rice, salt, maltodextrin, hydrolyzed corn
protein, modified corn starch, sugar, autolyzed yeast extract, turmeric (color), natural
flavors (sesame, milk, soy), sunflower oil, annatto (color), olive oil, niacin, iron (ferric
orthophosphate), artificial flavors, thiamin (thiamine mononitrate), folate (folic acid).
May contain wheat.
Mexican Flavor
Serving Size Cup Scoop
1/3
1/2
#12
#8 Case Pack (all UPCs)—2/5-lb. bags
Approximate Number of
Servings Per Case 240
200 Approximate
Portion Cost**
6.0¢-10.2¢
9.1¢-15.4¢
**Approximate portion costs are calculated using list price and 25 percent distributor markup.
Price varies slightly by variety.
Lacto-Ovo
Lacto-Ovo Vegetarian
100% Vegetarian
Look for the Whole Grain Council stamp Contains dairy and/or egg Made without meat and/or animal products
Lacto-Ovo
UPC 02573 (2/5 LB.) UPC 03180 (25 LB.)
Serving Size 1 Cup Cooked
(45 g Dry)
Servings Per Container 5 LB.: About 50, 225 LB.: About 252
Calories
160
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
0 mg
680 mg
33 g
1g
1g
4g
INGREDIENTS: Long-grain parboiled rice, hydrolyzed soy/wheat protein, salt, sugar,
Lacto-Ovo
tomato powder, autolyzed yeast extract, sunflower oil†, maltrodextrin, spices, natural flavor,
extractives of paprika (color), acid (citric, malic), gum Arabic, dextrin, modified corn starch,
maltodextrin (wheat), citric acid, garlic powder, butter†*(milk), corn syrup solids, vegetables*
(red pepper, corn), beet juice (color), garlic oil, natural and artificial flavor, niacin, iron (ferric
orthophosphate), artificial flavor, thiamin (thiamin mononitrate), folate (folic acid). *Dried.
†
Adds a trivial amount of saturated fat.
Rice Pilaf
Product Specifications
0 mg
580 mg
35 g
0g
1g
3g
Serving Size 1 Cup Cooked
Servings Per Container
Calories
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
UPC 02620
(47 g Dry)
About 48
160
5
1g
0g
0g
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
0 mg
610 mg
35 g
Less than 1 g
1g
4g
INGREDIENTS: Long-grain parboiled rice, enriched orzo (durum wheat semolina, natural
flavor, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), hydrolyzed soy/
wheat/corn protein, salt, sugar, onion powder, corn syrup solids, spices, brown sugar,
molasses, maltodextrin, natural flavors, sunflower oil, garlic powder, maple syrup, turmeric
(color), vanilla extract, soy sauce* (wheat, soybeans, salt, maltodextrin, caramel color)
niacin, tamarind, iron (ferric orthophosphate), caramel color, citric acid, thiamin (thiamine
mononitrate), folate (folic acid). *Dried.
May contain milk.
†Adds a trivial amount of saturated fat.
Lacto-Ovo
Cajun Chicken & Shrimp Paella
Sriracha Roast Chicken Lettuce Wraps
Fresh butter lettuce leaf wraps filled with UNCLE BEN’S® INFUSED® Roasted Chicken Flavor Rice and shredded
chicken breast tossed with sesame ginger glaze and crisp julienne vegetables. Garnished with sriracha sauce and
cucumber relish.
Yield: 12 servings
INGREDIENTS
Sesame ginger dressing, prepared
Teriyaki glaze, prepared
Sesame oil
Ginger, fresh, grated
Rice vinegar
White sugar
Hothouse cucumber, fine chopped
Green onions, fine chopped
Jalapeño, thin-sliced, chopped
Basil, fresh, chiffonade
Butter lettuce leaves, fresh
UNCLE BENS® INFUSED®
Roasted Chicken Flavor Rice,
cooked, warm
Tri-color bell peppers and carrots,
julienne-cut
Roasted chicken breast, pulled
and shredded
Sriracha sauce, prepared
QUANTITYDIRECTIONS
2 cups
½ cup
2 tbsp.
2 tsp.
10 tbsp.
1 tbsp.
2½ cups
¾ cup
¼ cup
2 tbsp.
36 each
9 cups
1. Combine sesame ginger dressing, teriyaki glaze, sesame oil
and ginger in bowl and whisk to blend; chill.
2. Combine rice vinegar and sugar in bowl; whisk to blend.
Add cucumber, green onions, jalapeño and basil and stir
to blend; chill.
3. For each serving, arrange 3 lettuce leaves on flat work
surface. Fill each lettuce leaf with ¼ cup roasted chicken
rice, 1 tablespoon julienne bell peppers and carrots, ½ ounce
shredded chicken and 1 teaspoon sesame ginger glaze.
4. Arrange 3 lettuce wraps on plate; top each with a light
drizzle of sriracha sauce and 1 teaspoon cucumber relish.
Accompany with 2 tablespoons additional sesame ginger
glaze portioned in a ramekin.
2¼ cups
18 oz.
as needed
Warm Rice Salad with Bacon Dressing
& Roasted Asparagus
Warm UNCLE BEN’S® INFUSED® Roasted Chicken Flavor Rice, fresh baby spinach, Swiss chard, roasted asparagus
spears, red onion, applewood smoked bacon and shaved Parmesan cheese tossed in tangy house-made hot-bacon
dressing. Optional: top with a slightly runny poached egg seasoned with coarse salt and cracked black pepper.
INGREDIENTS
Applewood smoked bacon strips,
cut into 2- to 3-inch pieces
Shallots, minced
Apple cider vinegar
Light brown sugar, packed
Dijon mustard
Kosher salt
Black pepper, coarse-ground
UNCLE BENS® INFUSED®
Roasted Chicken Flavor Rice,
cooked, warm
Baby spinach leaves, trimmed
Swiss chard, trimmed, chopped
Red onion, half-moon slices
Parmesan cheese, shaved
Asparagus spears, trimmed,
roasted, seasoned with salt
and pepper
Eggs, large, poached, seasoned
with salt and pepper (optional)
QUANTITYDIRECTIONS
3 lb.
1 cup
2 cups
3 tbsp.
2 tbsp.
¼ tsp.
¼ tsp.
12 cups
6 oz.
6 oz.
1½ cups
3 cups
48 each
12 each
Cajun Chicken & Shrimp Paella
UNCLE BEN’S® INFUSED® Saffron Flavor Rice is seasoned with a lively blend of garlic, onions and bell peppers and
topped with spicy Cajun seasoned shrimp, grilled chicken and smoky sausage.
Yield: 4 shareable platters (2–3 servings per platter)
INGREDIENTS
Butter
Yellow onions, chopped
Tri-color bell pepper, chopped
Jalapeño, seeded, chopped
Garlic, fresh, minced
UNCLE BENS® INFUSED®
Saffron Flavor
Water
Chicken broth
Parsley, fine chopped
Olive oil
Chicken breasts, boneless,
skinless, 2-inch chunks
Cajun seasoning blend
Shrimp, extra-large, peeled and
deveined, tail-on, cooked
Smoked sausage, diagonal-sliced
Green onions, chopped
Lemon wedges
Flat leaf parsley sprigs
QUANTITYDIRECTIONS
6 tbsp.
2 cups
2 cups
½ cup
2 tbsp.
3 cups
5⅓ cups
1 cup
¼ cup
2 tbsp.
2 lb.
2 tbsp.
12 oz.
12 oz.
¼ cup
as needed
as needed
1. Melt butter in large heavy sauce pan over medium-low heat;
add onions, bell peppers, jalapeño and garlic. Sauté for 5
minutes, or until tender-crisp, stirring frequently.
2. Add water and chicken broth; bring to a boil. Remove from
heat, cover tightly and let stand 15 minutes (rice should be
slightly soupy). Add parsley and fluff rice with a large fork to
blend; reserve.
3. Heat oil in large heavy skillet; add chicken and sauté over
medium-high heat for 10 minutes or until fully cooked, stirring
frequently. Add Cajun seasoning and toss to evenly coat
chicken. Add shrimp and smoked sausage and toss to blend.
4. Combine rice mixture and chicken mixture in a large hotel pan
and toss to blend. Keep warm.
5. For each shareable serving, portion 5 cups paella mixture on
a large platter; top with 1 tablespoon green onions. Garnish
platter with lemon wedges and parsley, if desired.
Yield: 12 servings
1. Cook bacon in a large heavy pan over medium heat, stirring
occasionally, until crisp. Drain bacon pieces, reserving 1 cup
bacon drippings in pan.
2. Add shallots to bacon drippings and cook briefly over
medium-low heat, stirring occasionally.
3. Whisk in vinegar, brown sugar, and Dijon mustard; remove
from heat and season with salt and pepper. Taste and adjust
seasonings. Keep warm.
4. For each serving, combine 1 cup roasted chicken rice,
1 ounce reserved crisp bacon pieces, ½ ounce each:
spinach and Swiss chard, 2 tablespoons red onion and ¼ cup
Parmesan cheese in bowl with 3 tablespoons warm bacon
dressing and toss to blend. Arrange on plate; fan 4 asparagus
spears over salad with 1 poached egg, if desired.
Grilled Harissa Chicken and Saffron Rice
Chargrilled chicken breast filet basted with fiery harissa, garlic, olive oil and lemon juice served over UNCLE BEN’S®
INFUSED® Saffron Rice tossed with roasted Mediterranean vegetables. Finished with roasted cumin yogurt sauce.
Yield: 12 servings
INGREDIENTS
Harissa paste, prepared
Olive oil
Lemon juice, fresh
Garlic, minced
Mediterranean spiced sea salt
seasoning blend
Greek yogurt
Half & half cream
Cumin seed, roasted, crushed
Lemon and pepper seasoning blend
Chicken breasts, boneless, skinless
Salt and black pepper
UNCLE BENS® INFUSED®
Saffron Flavor, cooked, warm
Olive oil-roasted vegetables, (such
as bell peppers, zucchini, red
onion), seasoned with garlic and
pepper seasoning blend
Flat leaf parsley sprigs
Grilled lemon wedges (optional)
QUANTITYDIRECTIONS
½ cup
¼ cup
2 tbsp.
2 tbsp.
1 tbsp.
1 cup
½ cup
2 tsp.
2 tsp.
12 each
as needed
15 cups
1. Combine harissa paste, olive oil, lemon juice, garlic and
Mediterranean seasoning blend in bowl and whisk to blend.
Reserve.
2. Combine yogurt, half & half, cumin and lemon pepper in bowl;
whisk to blend. Reserve.
3. For each serving, season 1 chicken breast with salt and
pepper. Grill until fully cooked; brushing topside of filet with 1
tablespoon harissa mixture during final 2 minutes of grilling.
4. Portion 1¼ cups rice on plate; top with 1 cup roasted
vegetables. Diagonal-slice harissa grilled filet and arrange over
rice. Drizzle 2 tablespoons roasted cumin yogurt sauce over
chicken/rice. Garnish with flat leaf parsley sprig and grilled
lemon wedge, if desired.
12 cups
12 each
12 each
Mexican Breakfast
Crisp-griddled white corn tortillas topped with UNCLE BEN’S® INFUSED® Mexican Flavor Rice, spicy chorizo, black
beans and two sunny-side up eggs cooked in salsa ranchero and jalapeño Jack cheese.
Yield: 12 servings
INGREDIENTS
Corn tortillas
Refried black beans, warm
Chorizo sausage, cooked, drained
UNCLE BENS® INFUSED® Rice
Mexican Flavor, cooked, warm
Eggs, large, cooked sunny-side up
Ranchero salsa, prepared
Jalapeño Jack cheese, shredded
Cotija cheese, crumbled
Cilantro sprigs, fresh
QUANTITYDIRECTIONS
24 each
12 cups
3 cups
12 cups
24 each
2 ¼ cups
1½ cups
¾ cup
12 each
1. Deep fry corn tortillas in a preheated fryer at 350° F
until crisp; drain.
2. For each serving, arrange 2 tortillas in center of heat-safe
plate. Portion 1 cup refried black beans to side of tortillas;
top with ¼ cup crumbled chorizo.
3. Spoon ½ cup rice over each tortilla; top each with 1 egg and 1
tablespoon ranchero salsa. Sprinkle 2 tablespoons shredded
jalapeño jack cheese over tortillas. Heat in a preheated
conventional oven at 400°F for 1 to 2 minutes or until cheese
is bubbly and melted.
4. Remove from oven; top with 1 tablespoon crumbed cotija
cheese. Accompany with 2 tablespoons additional ranchero
salsa portioned in a ramekin. Garnish plate with fresh cilantro,
if desired.
Chili Citrus Grilled Shrimp & Rice Bowl
UNCLE BEN’S® INFUSED® Mexican Flavor Rice and seasoned black beans topped with sizzling-hot chili-citrus grilled
shrimp, tri-color bell peppers with flash-fried tortilla strips, cilantro-lime crema and spicy house-made grilled-pineapple
pico de gallo.
Yield: 12 servings
INGREDIENTS
Olive oil
Lime juice
Chili lime seasoning blend
Jalapeño, fresh, sliced
Shrimp, peeled and deveined,
thawed
Pineapple, fresh, grilled, chopped
Pico de gallo, fresh
Mexican crema (or sour cream)
Lime juice, fresh
Cilantro, fresh, minced
UNCLE BENS® INFUSED® Rice
Mexican Flavor, cooked, warm
Black beans, seasoned, warm
Tri-color bell peppers, julienne-cut,
pan-seared tender-crisp
Corn tortilla strips, deep fried crisp
Lime wedges
Cilantro sprigs
QUANTITYDIRECTIONS
½ cup
¼ cup
3 tbsp.
1 tbsp.
72 each
1½ cups
1½ cups
1½ cups
¼ cup
¼ cup
24 cups
6 cups
3 cups
1½ cups
as needed
as needed
1. Combine olive oil, lime juice and chili lime seasoning blend;
whisk to blend. Add shrimp and toss to coat; cover and chill
for 1 hour.
2. Grill seasoned shrimp over medium-high heat for 1½ minutes
on each side or until fully cooked. Keep warm.
3. Combine pineapple and pico de gallo in bowl and stir to
blend; chill.
4. Combine Mexican crema, lime juice and cilantro in bowl;
whisk to blend.
5. For each serving, portion 2 cups Mexican rice in large bowl;
top with ½ cup black beans and ¼ cup peppers. Drizzle 2
tablespoons cumin lime dressing over rice bowl. Arrange 6
shrimp down center of bowl; top with ¼ cup pineapple pico
de gallo and 2 tablespoons tortilla strips. Garnish plate with
lime wedges and fresh cilantro, if desired.
Parmesan and Spinach Rice Pilaf
UNCLE BEN’S® INFUSED® Rice Pilaf tossed with chopped baby spinach and grape tomato halves that have been
sautéed in olive oil with coarse-ground lemon and pepper seasoning. Finished with grated Parmesan cheese.
Try serving Parmesan and Spinach Rice Pilaf plated with pan-roasted lemon chicken garnished with paper-thin lemon
wheels and a sprig of flat leaf parsley.
Yield: 12 servings
INGREDIENTS
Olive oil
Garlic, fresh, minced
Grape tomatoes, halved
Baby spinach, fresh,
2-inch chopped
UNCLE BENS® INFUSED®
Rice Pilaf, cooked, warm
Parmesan cheese, grated
QUANTITYDIRECTIONS
2 tbsp.
½ tbsp.
3 cups
12 oz.
12 cups
¾ cup
1. Heat oil in large sauté pan over medium-low heat. Add garlic
and cook for 1 minute.
2. Add grape tomatoes and sauté over medium heat, shaking
pan, until tomatoes are sizzling. Add spinach and sauté just
until tender-crisp, stirring frequently.
3. Add rice and stir to blend; sprinkle with Parmesan cheese and
stir to blend. Keep warm.
4. For each serving, portion 1¼ cup Parmesan and spinach rice
pilaf on plate. Accompany with pan-roasted lemon chicken,
if desired.
Mediterranean Steak Kebobs over Orzo Rice Pilaf
Skewered top-sirloin steak kebobs arranged over UNCLE BEN’S® INFUSED® Rice Pilaf with olive oil-roasted red and
orange bell pepper, red onion, green beans, artichoke hearts and portabella mushrooms.
Yield: 12 servings
INGREDIENTS
Balsamic dressing, prepared
Mediterranean spiced sea salt
seasoning blend
Sirloin steak, 1½-inch cubes
Bamboo skewers, soaked in water
UNCLE BENS® INFUSED®
Rice Pilaf, cooked, warm
Olive oil-roasted Mediterranean
QUANTITYDIRECTIONS
1 cup
1 tbsp.
1. Combine balsamic dressing and Mediterranean seasoning
blend in container; add steak and toss to evenly coat.
Marinate 1 hour; drain.
72 each
24 each
12 cups
2. Thread 3 chunks of steak on each skewer. Cover and chill.
3. For each serving, grill 2 steak
4½ lb.
For additional recipes and menu ideas with nutrition numbers in your favor,
visit www.marsfoodservices.com or call 1.800.432.2331.
FS68278
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