1. Rinse rice and cook according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. While rice cooks, arrange vegetables in a single layer on sheet pans coated with non-stick cooking spray. Roast at 350°F for 7 minutes, or until lightly golden. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. In a large bowl, combine Campbell’s® Culinary Reserve® Reduced Sodium Tomato Basil Soup, garlic, cumin, chili powder, and diced tomatoes. Reserve.
3. Coat a 4-inch half hotel pan with non-stick cooking spray. Layer ingredients into the pan in the order listed below and bake at 350°F for 8-10 minutes.
• half of the soup mixture
• cooked rice
• vegetable mixture
• remaining soup mixture
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. While mixture is baking, prepare eggs*.
CCP: Hold for hot service at 140°F or higher until needed.
5. To serve, using (1) 8 oz spoodle plus (1) 2 oz spoodle, portion 1¼ cups of mixture onto a serving plate. Top with egg of choice and garnish with 1/2 tsp parsley. Serve immediately.
*Prepare eggs in the format that best fits your operation, such as poached, scrambled or fried.
