Spanish Rice USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Spanish Rice is a delicious blend of brown rice, spices, fresh onions, cilantro, and green peppers! It is simple to prepare and a perfect accompaniment to serve with tacos and burritos.
CACFP Adult Portion Crediting Information
1½ cups (8 oz spoodle and 4 oz spoodle) provides ½ cup vegetable (⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable), and 2 oz equivalent grains.
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  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Dice cilantro.
    Set aside ½ oz (½ cup) for step 12.
  • Heat oil in a medium stock pot. Add onion peppers garlic, and cilantro. Cook uncovered over medium heat for 2 minutes.
  • Add celery, corn, salt, pepper, and spices. Continue cooking one additional minute stirring constantly.
  • Add beef broth, tomato paste, and diced tomatoes to onion mixture. Bring to a boil. Reduce heat to low and stir occasionally for five minutes.
    Set aside for step 7
  • 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 about 7 lb 5 oz (3½ qts) beef broth mixture in each steam table pan. Add water and stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 45 minutes.
    Convection oven: 325 °F for 40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove from oven. Squeeze lime juice over rice. Stir well.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Garnish with remaining cilantro.
  • Serve 1½ cups (portion with 8 oz spoodle and 4 oz spoodle).


Nutrition Facts
Spanish Rice USDA Recipe for Adults in CACFP
Amount Per Serving 1 ½ cups (8 oz and 4 oz spoodle)
Calories 264 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 248mg11%
Potassium 375mg11%
Total Carbohydrate 61g20%
Dietary Fiber 7g29%
Total Sugars 4g4%
Protein 10g20%
Vitamin C 27mg33%
Vitamin D 0IU0%
Calcium 70mg7%
Iron 5mg28%
Vitamin A 32mcg
*Marketing Guide
25 Servings:
Fresh onions: 1 lb 9 oz
Fresh green peppers: 2 lb 1 oz
Fresh celery: 15 oz
Fresh limes: 2 ea
Fresh cilantro: 1 oz
50 Servings:
Fresh onions: 3 lb 2 oz
Fresh green peppers: 4 lb 2 oz
Fresh celery: 1 lb 14 oz
Fresh limes: 4 ea
Fresh cilantro: 2 oz


*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 11 lb 6 oz
About 1 gal 1 qt/1 steam table pan
(12" x 20" x 4").
50 Servings:
About 22 lb 12 oz
About 2 gal 2 qt/2 steam table pans
(12" x 20" x 4").