Ground Turkey and Beef Spanish Rice USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Ground Turkey and Beef Spanish Rice is a delicious and satisfying variation of the Mexican recipe, Spanish Rice. Lean ground turkey and beef are cooked, with green peppers, onions, celery, and corn, in a savory sauce flavored with vibrant seasonings that include garlic, cilantro and cinnamon.
CACFP Adult Portion Crediting Information
2 cups (2-8 oz spoodles) provide ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ¼ cup other vegetable), 2 oz equivalent meat, and 2 oz equivalent grains.
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Instructions
 

  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 350 °F.
  • Place ground turkey and ground beef in a large stock pot.
    Heat over high heat uncovered for 5-8 minutes.
    Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove meat from heat. Drain beef and turkey in a colander. Set aside 2 lbs 8 oz (1 qt 2 cups) for step 10.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Heat oil in a large stock pot.
  • Place cilantro (¾ cup), onions, peppers, and garlic in stock pot.
    Stir frequently over medium high heat for 3-4 minutes.
  • Set onion mixture aside for step 10.
  • Set remaining cilantro aside for step 20.
  • Return meat to heat. Add onion mixture. Simmer uncovered over medium heat for 2 minutes.
  • Add celery, corn, salt, pepper, and spices. Continue cooking one additional minute, stirring constantly.
  • Add water, beef base, tomato paste, and diced tomatoes. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 14.
  • Place 2 qt 1 cup brown rice (3 lb 8 oz) in each steam table pan (12" x 20" x 4").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour 1 gal 2 cups (about 10 lb) meat mixture over each pan of rice. Spread evenly.
    Meat mixture will be slightly thick.
  • Add water, stir slowly and mix well. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 1 hour 10 minutes.
    Convection oven: 350 °F for 1 hour.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove from oven.
    Squeeze ¾ cup lime juice over each pan. Stir well.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Garnish with remaining cilantro.
  • Serve 2 cups (portion with 2 -8 oz spoodles).

Nutrition INFORMATION

Ground Turkey and Beef Spanish Rice USDA Recipe for Adults in CACFP
Amount Per Serving
 
2 cups (2 -8 oz spoodles)
Calories
381
Total Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
32
mg
11
%
Sodium
 
446
mg
19
%
Total Carbohydrate
 
69
g
23
%
Dietary Fiber
 
8
g
33
%
Total Sugars
 
5
g
6
%
Protein
 
20
g
40
%
Vitamin A
 
45
mcg
Vitamin C
 
33
mg
40
%
Vitamin D
 
2
IU
13
%
Calcium
 
94
mg
9
%
Iron
 
7
mg
39
%
Potassium
 
665
mg
19
%
N/A=data not available
*Marketing Guide
25 Servings:
Onion: 1 lb 10 oz
Green bell peppers: 1 lb 10 oz
Celery: 1 lb
50 Servings:
Onion: 3 lb 4 oz
Green bell peppers: 3 lb 4 oz
Celery: 2 lb

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.
Yield / Volume
25 Servings:
About 16 lb 3 oz
About 2 gal/1 steam table pan
(12" x 20" x 4").
50 Servings:
About 32 lb 6 oz
About 4 gal/2 steam table pans
(12" x 20" x 4").