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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Ingredients
 

25 Servings

    Weight

    • - - Water
    • - - Salt
    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
    • - - Canola oil
    • 10 oz *Fresh onions, diced
    • 10 oz *Fresh green bell peppers, diced
    • 3 oz Garlic, minced
    • - - Ground cumin
    • - - Vegetable base powder, low-sodium
    • 7 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 7 lb Dry black beans, cooked (See Notes Section)
    • - - Water
    • - - Salt
    • 1 oz Fresh cilantro, minced
    • 12 oz *Fresh onions, minced

    Measure

    • 3 qt Water
    • 1 tsp Salt
    • 2 qt Brown rice, long-grain, regular, dry, parboiled
    • ½ cup Canola oil
    • 2 cups *Fresh onions, diced
    • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
    • ¼ cup Garlic, minced
    • 2 Tbsp Ground cumin
    • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
    • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
    • - - OR
    • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
    • 1 qt Water
    • 1 tsp Salt
    • ½ cup Fresh cilantro, minced
    • 2⅓ cups Fresh onions, minced

    50 Servings

      Weight

      • - - Water
      • - - Salt
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
      • - - Canola oil
      • 1 lb 4 oz *Fresh onions, diced
      • 1 lb 4 oz *Fresh green bell peppers, diced
      • 6 oz Garlic, minced
      • - - Ground cumin
      • - - Vegetable base powder, low-sodium
      • 14 lb Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 14 lb Dry black beans, cooked (See Notes Section)
      • - - Water
      • - - Salt
      • 2 oz Fresh cilantro, minced
      • 1 lb 8 oz *Fresh onions, minced

      Measure

      • 1 gal 2 qt Water
      • 2 tsp Salt
      • 1 gal Brown rice, long-grain, regular, dry, parboiled
      • 1 cup Canola oil
      • 1 qt *Fresh onions, diced
      • 3¾ cups *Fresh green bell peppers, diced
      • ½ cup Garlic, minced
      • ¼ cup Ground cumin
      • 3 Tbsp Vegetable base powder, low-sodium
      • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
      • - - OR
      • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
      • 2 qt Water
      • 2 tsp Salt
      • 1 cup Fresh cilantro, minced
      • 1 qt ⅔ cup *Fresh onions, minced

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • - - Salt
        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
        • - - Canola oil
        • 10 oz *Fresh onions, diced
        • 10 oz *Fresh green bell peppers, diced
        • 3 oz Garlic, minced
        • - - Ground cumin
        • - - Vegetable base powder, low-sodium
        • 7 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 7 lb Dry black beans, cooked (See Notes Section)
        • - - Water
        • - - Salt
        • 1 oz Fresh cilantro, minced
        • 12 oz *Fresh onions, minced

        Measure

        • 3 qt Water
        • 1 tsp Salt
        • 2 qt Brown rice, long-grain, regular, dry, parboiled
        • ½ cup Canola oil
        • 2 cups *Fresh onions, diced
        • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
        • ¼ cup Garlic, minced
        • 2 Tbsp Ground cumin
        • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
        • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
        • - - OR
        • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
        • 1 qt Water
        • 1 tsp Salt
        • ½ cup Fresh cilantro, minced
        • 2⅓ cups Fresh onions, minced

        50 Servings

          Weight

          • - - Water
          • - - Salt
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
          • - - Canola oil
          • 1 lb 4 oz *Fresh onions, diced
          • 1 lb 4 oz *Fresh green bell peppers, diced
          • 6 oz Garlic, minced
          • - - Ground cumin
          • - - Vegetable base powder, low-sodium
          • 14 lb Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 14 lb Dry black beans, cooked (See Notes Section)
          • - - Water
          • - - Salt
          • 2 oz Fresh cilantro, minced
          • 1 lb 8 oz *Fresh onions, minced

          Measure

          • 1 gal 2 qt Water
          • 2 tsp Salt
          • 1 gal Brown rice, long-grain, regular, dry, parboiled
          • 1 cup Canola oil
          • 1 qt *Fresh onions, diced
          • 3¾ cups *Fresh green bell peppers, diced
          • ½ cup Garlic, minced
          • ¼ cup Ground cumin
          • 3 Tbsp Vegetable base powder, low-sodium
          • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
          • - - OR
          • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
          • 2 qt Water
          • 2 tsp Salt
          • 1 cup Fresh cilantro, minced
          • 1 qt ⅔ cup *Fresh onions, minced

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • - - Salt
            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
            • - - Canola oil
            • 10 oz *Fresh onions, diced
            • 10 oz *Fresh green bell peppers, diced
            • 3 oz Garlic, minced
            • - - Ground cumin
            • - - Vegetable base powder, low-sodium
            • 7 lb Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 7 lb Dry black beans, cooked (See Notes Section)
            • - - Water
            • - - Salt
            • 1 oz Fresh cilantro, minced
            • 12 oz *Fresh onions, minced

            Measure

            • 3 qt Water
            • 1 tsp Salt
            • 2 qt Brown rice, long-grain, regular, dry, parboiled
            • ½ cup Canola oil
            • 2 cups *Fresh onions, diced
            • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
            • ¼ cup Garlic, minced
            • 2 Tbsp Ground cumin
            • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
            • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
            • - - OR
            • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
            • 1 qt Water
            • 1 tsp Salt
            • ½ cup Fresh cilantro, minced
            • 2⅓ cups Fresh onions, minced

            50 Servings

              Weight

              • - - Water
              • - - Salt
              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
              • - - Canola oil
              • 1 lb 4 oz *Fresh onions, diced
              • 1 lb 4 oz *Fresh green bell peppers, diced
              • 6 oz Garlic, minced
              • - - Ground cumin
              • - - Vegetable base powder, low-sodium
              • 14 lb Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 14 lb Dry black beans, cooked (See Notes Section)
              • - - Water
              • - - Salt
              • 2 oz Fresh cilantro, minced
              • 1 lb 8 oz *Fresh onions, minced

              Measure

              • 1 gal 2 qt Water
              • 2 tsp Salt
              • 1 gal Brown rice, long-grain, regular, dry, parboiled
              • 1 cup Canola oil
              • 1 qt *Fresh onions, diced
              • 3¾ cups *Fresh green bell peppers, diced
              • ½ cup Garlic, minced
              • ¼ cup Ground cumin
              • 3 Tbsp Vegetable base powder, low-sodium
              • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
              • - - OR
              • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
              • 2 qt Water
              • 2 tsp Salt
              • 1 cup Fresh cilantro, minced
              • 1 qt ⅔ cup *Fresh onions, minced

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • - - Salt
                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                • - - Canola oil
                • 10 oz *Fresh onions, diced
                • 10 oz *Fresh green bell peppers, diced
                • 3 oz Garlic, minced
                • - - Ground cumin
                • - - Vegetable base powder, low-sodium
                • 7 lb Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 7 lb Dry black beans, cooked (See Notes Section)
                • - - Water
                • - - Salt
                • 1 oz Fresh cilantro, minced
                • 12 oz *Fresh onions, minced

                Measure

                • 3 qt Water
                • 1 tsp Salt
                • 2 qt Brown rice, long-grain, regular, dry, parboiled
                • ½ cup Canola oil
                • 2 cups *Fresh onions, diced
                • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                • ¼ cup Garlic, minced
                • 2 Tbsp Ground cumin
                • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                • - - OR
                • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                • 1 qt Water
                • 1 tsp Salt
                • ½ cup Fresh cilantro, minced
                • 2⅓ cups Fresh onions, minced

                50 Servings

                  Weight

                  • - - Water
                  • - - Salt
                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                  • - - Canola oil
                  • 1 lb 4 oz *Fresh onions, diced
                  • 1 lb 4 oz *Fresh green bell peppers, diced
                  • 6 oz Garlic, minced
                  • - - Ground cumin
                  • - - Vegetable base powder, low-sodium
                  • 14 lb Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 14 lb Dry black beans, cooked (See Notes Section)
                  • - - Water
                  • - - Salt
                  • 2 oz Fresh cilantro, minced
                  • 1 lb 8 oz *Fresh onions, minced

                  Measure

                  • 1 gal 2 qt Water
                  • 2 tsp Salt
                  • 1 gal Brown rice, long-grain, regular, dry, parboiled
                  • 1 cup Canola oil
                  • 1 qt *Fresh onions, diced
                  • 3¾ cups *Fresh green bell peppers, diced
                  • ½ cup Garlic, minced
                  • ¼ cup Ground cumin
                  • 3 Tbsp Vegetable base powder, low-sodium
                  • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                  • - - OR
                  • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                  • 2 qt Water
                  • 2 tsp Salt
                  • 1 cup Fresh cilantro, minced
                  • 1 qt ⅔ cup *Fresh onions, minced
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • - - Salt
                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                    • - - Canola oil
                    • 10 oz *Fresh onions, diced
                    • 10 oz *Fresh green bell peppers, diced
                    • 3 oz Garlic, minced
                    • - - Ground cumin
                    • - - Vegetable base powder, low-sodium
                    • 7 lb Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 7 lb Dry black beans, cooked (See Notes Section)
                    • - - Water
                    • - - Salt
                    • 1 oz Fresh cilantro, minced
                    • 12 oz *Fresh onions, minced

                    Measure

                    • 3 qt Water
                    • 1 tsp Salt
                    • 2 qt Brown rice, long-grain, regular, dry, parboiled
                    • ½ cup Canola oil
                    • 2 cups *Fresh onions, diced
                    • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                    • ¼ cup Garlic, minced
                    • 2 Tbsp Ground cumin
                    • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                    • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                    • - - OR
                    • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                    • 1 qt Water
                    • 1 tsp Salt
                    • ½ cup Fresh cilantro, minced
                    • 2⅓ cups Fresh onions, minced

                    50 Servings

                      Weight

                      • - - Water
                      • - - Salt
                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                      • - - Canola oil
                      • 1 lb 4 oz *Fresh onions, diced
                      • 1 lb 4 oz *Fresh green bell peppers, diced
                      • 6 oz Garlic, minced
                      • - - Ground cumin
                      • - - Vegetable base powder, low-sodium
                      • 14 lb Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 14 lb Dry black beans, cooked (See Notes Section)
                      • - - Water
                      • - - Salt
                      • 2 oz Fresh cilantro, minced
                      • 1 lb 8 oz *Fresh onions, minced

                      Measure

                      • 1 gal 2 qt Water
                      • 2 tsp Salt
                      • 1 gal Brown rice, long-grain, regular, dry, parboiled
                      • 1 cup Canola oil
                      • 1 qt *Fresh onions, diced
                      • 3¾ cups *Fresh green bell peppers, diced
                      • ½ cup Garlic, minced
                      • ¼ cup Ground cumin
                      • 3 Tbsp Vegetable base powder, low-sodium
                      • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                      • - - OR
                      • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                      • 2 qt Water
                      • 2 tsp Salt
                      • 1 cup Fresh cilantro, minced
                      • 1 qt ⅔ cup *Fresh onions, minced

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • - - Salt
                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                        • - - Canola oil
                        • 10 oz *Fresh onions, diced
                        • 10 oz *Fresh green bell peppers, diced
                        • 3 oz Garlic, minced
                        • - - Ground cumin
                        • - - Vegetable base powder, low-sodium
                        • 7 lb Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 7 lb Dry black beans, cooked (See Notes Section)
                        • - - Water
                        • - - Salt
                        • 1 oz Fresh cilantro, minced
                        • 12 oz *Fresh onions, minced

                        Measure

                        • 3 qt Water
                        • 1 tsp Salt
                        • 2 qt Brown rice, long-grain, regular, dry, parboiled
                        • ½ cup Canola oil
                        • 2 cups *Fresh onions, diced
                        • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                        • ¼ cup Garlic, minced
                        • 2 Tbsp Ground cumin
                        • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                        • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                        • - - OR
                        • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                        • 1 qt Water
                        • 1 tsp Salt
                        • ½ cup Fresh cilantro, minced
                        • 2⅓ cups Fresh onions, minced

                        50 Servings

                          Weight

                          • - - Water
                          • - - Salt
                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                          • - - Canola oil
                          • 1 lb 4 oz *Fresh onions, diced
                          • 1 lb 4 oz *Fresh green bell peppers, diced
                          • 6 oz Garlic, minced
                          • - - Ground cumin
                          • - - Vegetable base powder, low-sodium
                          • 14 lb Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 14 lb Dry black beans, cooked (See Notes Section)
                          • - - Water
                          • - - Salt
                          • 2 oz Fresh cilantro, minced
                          • 1 lb 8 oz *Fresh onions, minced

                          Measure

                          • 1 gal 2 qt Water
                          • 2 tsp Salt
                          • 1 gal Brown rice, long-grain, regular, dry, parboiled
                          • 1 cup Canola oil
                          • 1 qt *Fresh onions, diced
                          • 3¾ cups *Fresh green bell peppers, diced
                          • ½ cup Garlic, minced
                          • ¼ cup Ground cumin
                          • 3 Tbsp Vegetable base powder, low-sodium
                          • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                          • - - OR
                          • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                          • 2 qt Water
                          • 2 tsp Salt
                          • 1 cup Fresh cilantro, minced
                          • 1 qt ⅔ cup *Fresh onions, minced
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • - - Salt
                            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                            • - - Canola oil
                            • 10 oz *Fresh onions, diced
                            • 10 oz *Fresh green bell peppers, diced
                            • 3 oz Garlic, minced
                            • - - Ground cumin
                            • - - Vegetable base powder, low-sodium
                            • 7 lb Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 7 lb Dry black beans, cooked (See Notes Section)
                            • - - Water
                            • - - Salt
                            • 1 oz Fresh cilantro, minced
                            • 12 oz *Fresh onions, minced

                            Measure

                            • 3 qt Water
                            • 1 tsp Salt
                            • 2 qt Brown rice, long-grain, regular, dry, parboiled
                            • ½ cup Canola oil
                            • 2 cups *Fresh onions, diced
                            • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                            • ¼ cup Garlic, minced
                            • 2 Tbsp Ground cumin
                            • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                            • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                            • - - OR
                            • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                            • 1 qt Water
                            • 1 tsp Salt
                            • ½ cup Fresh cilantro, minced
                            • 2⅓ cups Fresh onions, minced

                            50 Servings

                              Weight

                              • - - Water
                              • - - Salt
                              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                              • - - Canola oil
                              • 1 lb 4 oz *Fresh onions, diced
                              • 1 lb 4 oz *Fresh green bell peppers, diced
                              • 6 oz Garlic, minced
                              • - - Ground cumin
                              • - - Vegetable base powder, low-sodium
                              • 14 lb Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 14 lb Dry black beans, cooked (See Notes Section)
                              • - - Water
                              • - - Salt
                              • 2 oz Fresh cilantro, minced
                              • 1 lb 8 oz *Fresh onions, minced

                              Measure

                              • 1 gal 2 qt Water
                              • 2 tsp Salt
                              • 1 gal Brown rice, long-grain, regular, dry, parboiled
                              • 1 cup Canola oil
                              • 1 qt *Fresh onions, diced
                              • 3¾ cups *Fresh green bell peppers, diced
                              • ½ cup Garlic, minced
                              • ¼ cup Ground cumin
                              • 3 Tbsp Vegetable base powder, low-sodium
                              • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                              • - - OR
                              • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                              • 2 qt Water
                              • 2 tsp Salt
                              • 1 cup Fresh cilantro, minced
                              • 1 qt ⅔ cup *Fresh onions, minced

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • - - Salt
                                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                • - - Canola oil
                                • 10 oz *Fresh onions, diced
                                • 10 oz *Fresh green bell peppers, diced
                                • 3 oz Garlic, minced
                                • - - Ground cumin
                                • - - Vegetable base powder, low-sodium
                                • 7 lb Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 7 lb Dry black beans, cooked (See Notes Section)
                                • - - Water
                                • - - Salt
                                • 1 oz Fresh cilantro, minced
                                • 12 oz *Fresh onions, minced

                                Measure

                                • 3 qt Water
                                • 1 tsp Salt
                                • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                • ½ cup Canola oil
                                • 2 cups *Fresh onions, diced
                                • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                                • ¼ cup Garlic, minced
                                • 2 Tbsp Ground cumin
                                • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                                • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                                • - - OR
                                • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                                • 1 qt Water
                                • 1 tsp Salt
                                • ½ cup Fresh cilantro, minced
                                • 2⅓ cups Fresh onions, minced

                                50 Servings

                                  Weight

                                  • - - Water
                                  • - - Salt
                                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                                  • - - Canola oil
                                  • 1 lb 4 oz *Fresh onions, diced
                                  • 1 lb 4 oz *Fresh green bell peppers, diced
                                  • 6 oz Garlic, minced
                                  • - - Ground cumin
                                  • - - Vegetable base powder, low-sodium
                                  • 14 lb Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 14 lb Dry black beans, cooked (See Notes Section)
                                  • - - Water
                                  • - - Salt
                                  • 2 oz Fresh cilantro, minced
                                  • 1 lb 8 oz *Fresh onions, minced

                                  Measure

                                  • 1 gal 2 qt Water
                                  • 2 tsp Salt
                                  • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                  • 1 cup Canola oil
                                  • 1 qt *Fresh onions, diced
                                  • 3¾ cups *Fresh green bell peppers, diced
                                  • ½ cup Garlic, minced
                                  • ¼ cup Ground cumin
                                  • 3 Tbsp Vegetable base powder, low-sodium
                                  • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                                  • - - OR
                                  • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                                  • 2 qt Water
                                  • 2 tsp Salt
                                  • 1 cup Fresh cilantro, minced
                                  • 1 qt ⅔ cup *Fresh onions, minced
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • - - Salt
                                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                    • - - Canola oil
                                    • 10 oz *Fresh onions, diced
                                    • 10 oz *Fresh green bell peppers, diced
                                    • 3 oz Garlic, minced
                                    • - - Ground cumin
                                    • - - Vegetable base powder, low-sodium
                                    • 7 lb Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 7 lb Dry black beans, cooked (See Notes Section)
                                    • - - Water
                                    • - - Salt
                                    • 1 oz Fresh cilantro, minced
                                    • 12 oz *Fresh onions, minced

                                    Measure

                                    • 3 qt Water
                                    • 1 tsp Salt
                                    • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                    • ½ cup Canola oil
                                    • 2 cups *Fresh onions, diced
                                    • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                                    • ¼ cup Garlic, minced
                                    • 2 Tbsp Ground cumin
                                    • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                                    • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                                    • - - OR
                                    • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                                    • 1 qt Water
                                    • 1 tsp Salt
                                    • ½ cup Fresh cilantro, minced
                                    • 2⅓ cups Fresh onions, minced

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • - - Salt
                                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                                      • - - Canola oil
                                      • 1 lb 4 oz *Fresh onions, diced
                                      • 1 lb 4 oz *Fresh green bell peppers, diced
                                      • 6 oz Garlic, minced
                                      • - - Ground cumin
                                      • - - Vegetable base powder, low-sodium
                                      • 14 lb Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 14 lb Dry black beans, cooked (See Notes Section)
                                      • - - Water
                                      • - - Salt
                                      • 2 oz Fresh cilantro, minced
                                      • 1 lb 8 oz *Fresh onions, minced

                                      Measure

                                      • 1 gal 2 qt Water
                                      • 2 tsp Salt
                                      • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                      • 1 cup Canola oil
                                      • 1 qt *Fresh onions, diced
                                      • 3¾ cups *Fresh green bell peppers, diced
                                      • ½ cup Garlic, minced
                                      • ¼ cup Ground cumin
                                      • 3 Tbsp Vegetable base powder, low-sodium
                                      • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                                      • - - OR
                                      • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                                      • 2 qt Water
                                      • 2 tsp Salt
                                      • 1 cup Fresh cilantro, minced
                                      • 1 qt ⅔ cup *Fresh onions, minced

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • - - Salt
                                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                        • - - Canola oil
                                        • 10 oz *Fresh onions, diced
                                        • 10 oz *Fresh green bell peppers, diced
                                        • 3 oz Garlic, minced
                                        • - - Ground cumin
                                        • - - Vegetable base powder, low-sodium
                                        • 7 lb Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 7 lb Dry black beans, cooked (See Notes Section)
                                        • - - Water
                                        • - - Salt
                                        • 1 oz Fresh cilantro, minced
                                        • 12 oz *Fresh onions, minced

                                        Measure

                                        • 3 qt Water
                                        • 1 tsp Salt
                                        • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                        • ½ cup Canola oil
                                        • 2 cups *Fresh onions, diced
                                        • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
                                        • ¼ cup Garlic, minced
                                        • 2 Tbsp Ground cumin
                                        • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
                                        • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
                                        • - - OR
                                        • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
                                        • 1 qt Water
                                        • 1 tsp Salt
                                        • ½ cup Fresh cilantro, minced
                                        • 2⅓ cups Fresh onions, minced

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • - - Salt
                                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                                          • - - Canola oil
                                          • 1 lb 4 oz *Fresh onions, diced
                                          • 1 lb 4 oz *Fresh green bell peppers, diced
                                          • 6 oz Garlic, minced
                                          • - - Ground cumin
                                          • - - Vegetable base powder, low-sodium
                                          • 14 lb Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 14 lb Dry black beans, cooked (See Notes Section)
                                          • - - Water
                                          • - - Salt
                                          • 2 oz Fresh cilantro, minced
                                          • 1 lb 8 oz *Fresh onions, minced

                                          Measure

                                          • 1 gal 2 qt Water
                                          • 2 tsp Salt
                                          • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                          • 1 cup Canola oil
                                          • 1 qt *Fresh onions, diced
                                          • 3¾ cups *Fresh green bell peppers, diced
                                          • ½ cup Garlic, minced
                                          • ¼ cup Ground cumin
                                          • 3 Tbsp Vegetable base powder, low-sodium
                                          • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
                                          • - - OR
                                          • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
                                          • 2 qt Water
                                          • 2 tsp Salt
                                          • 1 cup Fresh cilantro, minced
                                          • 1 qt ⅔ cup *Fresh onions, minced
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          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 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Saturated Fat 0.8g5%
                                          Cholesterol 0mg0%
                                          Sodium 448mg19%
                                          Potassium 470mg13%
                                          Total Carbohydrate 69g23%
                                          Dietary Fiber 9g38%
                                          Total Sugars 2g2%
                                          Protein 12g24%
                                          Vitamin C 10mg12%
                                          Vitamin D 0IU0%
                                          Calcium 88mg9%
                                          Iron 3mg17%
                                          Vitamin A 6mcg
                                          *
                                          *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”)