Cuban Black Beans and Rice USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Filled with brown rice, beans, onions, cilantro and flavors of the Islands, Cuban Black Beans and Rice is a great meatless choice!
CACFP Adult Portion Crediting Information
1 cup rice and 1 cup beans (8 oz spoodle each) provides:
Legume as Meat Alternate: ⅛ cup vegetable (⅛ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
OR
Legume as a Vegetable: ⅝ cup vegetable (½ cup legume vegetable, ⅛ other vegetable), and 2 oz equivalent grains.
3 from 1 vote

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Instructions
 

  • Preheat Oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Bring water (3 qt) to a boil in a large stock pot.
  • Add salt.
  • Place 3 lb 2 oz brown rice (2 qt) in each steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour boiling water (3 qt per steam table pan) over brown rice. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
  • Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set aside for step 20.
  • Heat oil in a medium stock pot uncovered over medium high heat.
  • Add onions and bell peppers. Cook for 2-3 minutes or until onions become translucent, stirring occasionally.
  • Add garlic, cumin, vegetable base, and beans. Stir constantly for 1-2 minutes.
  • Add water and salt.
  • Bring to a boil. Reduce heat to medium.
    Simmer for 5-10 minutes.
  • Add cilantro. Stir well.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Pour about 10 lb (1 gal 2 cups) black bean mixture into a steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Serve 1 cup (portion rice with 8 oz spoodle).
  • Serve 1 cup (portion black beans with 8 oz spoodle) on top of rice.
  • Garnish with onions.

Nutrition INFORMATION

Cuban Black Beans and Rice USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 cup of rice (8 oz spoodle) & 1 cup of beans (8 oz spoodle).
Calories
395
Total Fat
 
7
g
11
%
Saturated Fat
 
0.8
g
5
%
Cholesterol
 
0
mg
0
%
Sodium
 
448
mg
19
%
Total Carbohydrate
 
69
g
23
%
Dietary Fiber
 
9
g
38
%
Total Sugars
 
2
g
2
%
Protein
 
12
g
24
%
Vitamin A
 
6
mcg
Vitamin C
 
10
mg
12
%
Vitamin D
 
0
IU
0
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
Potassium
 
470
mg
13
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh onions: 1 lb 13 oz
Fresh green bell peppers: 14 oz
50 Servings:
Fresh onions: 3 lb 10 oz
Fresh green bell peppers: 1 lb 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
How to Cook Dry Beans
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with cooking beans.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with cooking beans.
COOKING BEANS
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 140 °F or higher.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry black beans = about 2½ cups dry or 5¼ cups cooked beans.
Yield / Volume
25 Servings:
About 10 lb beans
About 8 lb 6 oz rice
About 1 gal 2 cups beans/1 steam table pan (12” x 20” x 2½”)
About 1 gal 2 qt rice/1 steam table pan
(12” x 20” x 2½”)
50 Servings:
About 20 lb beans
About 16 lb 12 oz rice
About 2 gal1 qt beans/2 steam table pans (12” x 20” x 2½”)
About 3 gal rice/2 steam table pan
(12” x 20” x 2½”)