Ingredients

• 1 cup Riceland Long Grain White Rice
• 1 Tbsp olive oil
• ¼ cup onion finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup chicken broth (or vegetable broth)
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp salt
• 40 (2 per stack) Crisp toastadas
• 4 lbs black beans
• 2 lbs shredded Mexican cheese blend
• 2 qt salsa or pico de gallo
• 1.5 lbs shredded lettuce
• 1 qt Mexican crema or sour cream
• 1/2 cup cilantro

Instructions

Cook the Spanish-Style Rice

1. Heat oil in a medium saucepan over medium heat.
2. Add Riceland Long Grain White Rice and cook 2 to 3 minutes, stirring frequently, until lightly toasted.
3. Stir in onion and garlic; cook 1 minute.
4. Add tomato sauce, broth, chili powder, cumin, paprika, and salt.
5. Bring to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed.
6. Remove from heat and let stand 5 minutes. Fluff with a fork and garnish with cilantro if desired.

Prep

1. Heat beans and keep warm.
2. Keep rice hot.
3. Prepare toppings in cold well.

Assembly (hot line or à la carte)

For each stack:

1. Tostada shell
2. Spread 2-3 tbsp beans
3. Spoon 1/4 cup Spanish rice
4. Sprinkle cheese
5. Add second tostada shell
6. Top with lettuce, salsa, crema, cilantro

Holding Notes

• Build to order - tostadas soften if held.
• Keep components separate on line.