Combine rice and hot water in a 4-inch deep full-size pan, taking care to avoid burns from hot water; cover and place in preheated 350°F oven. Cook for 45 minutes; stir and check doneness. If necessary, cook 5-10 minutes longer until rice is fully cooked.
While rice is cooking, prepare salad dressing by combining orange juice, vinegar, orange zest and sugar, then divide into two equal amounts. Critical Control Point (CCP): Cold hold at 41°F or below.
Combine cooked rice, half of dressing and oil. Mix thoroughly. If needed, transfer to pans with ½-inch to 1-inch rice mixture depth to speed chilling. Chill to 70°F within 2 hours and to 41°F within 4 hours. Critical Control Point (CCP): Cold hold at 41°F or below. Chef’s Tip: Rice may be prepared the day before service. Follow food safety procedures and record CCPs and times.
While rice is chilling: Prepare vegetables for layers: rinse and drain black beans, dice cucumber and red peppers; and measure shredded carrots RTE or shred from whole carrots. CCP: Cold hold at 41°F or below.
To Serve: In an 18-fl. oz. clear cup, layer:
• 1/8 cup each of black beans, red pepper, diced cucumber and shredded carrot (½ cup total vegetables)
• ½ cup chilled rice and dressing
• ¼ cup dried cranberries
• 2 oz. eq. of diced chicken
• 1 Tbsp. of Orange Dressing.
Cover with plastic wrap or lid.