Rainbow Rice USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
This delicious combination of five different whole grains, three vegetables, and chicken makes for a tasty entrée on any menu.
CACFP CREDITING INFORMATION
1 cup provides 2 oz equivalent meat, ¼ cup vegetable and 1 oz equivalent grains.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Rainbow_Rice_cacfp_6_serving.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped

Quantity
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped

Ingredients
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped

Quantity
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped

Quantity
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped

Quantity
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped

Quantity
 

  • ½ cup Brown rice, long-grain, regular, dry
  • 3 Tbsp Brown and wild rice blend, dry
  • 6 Tbsp Barley, quick pearl, dry
  • 2 tsp Low-sodium chicken base
  • 2 Tbsp Quinoa, dry
  • 3 Tbsp Bulgur wheat, dry
  • 1 cup Fresh carrots, peeled, diced
  • 1 cup Fresh red bell peppers, seeded, diced
  • 1 tsp Extra virgin olive oil
  • ¼ tsp Kosher salt
  • 3½ cups Cooked diced chicken, ½" pieces (12 oz)
  • 1½ cups Fresh baby spinach, chopped
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • In a medium pot, combine brown rice, wild rice blend, barley, and 1 tsp chicken base with 1¼ cups water.
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. In a small pot, combine quinoa and bulgur wheat with ¾ cup water and remaining 1 tsp chicken base.
  • Bring both uncovered pots to a rolling boil. Stir occasionally. Turn heat down and simmer over low heat until water is absorbed, about 30 minutes. Cover and cook an additional 10 minutes over low heat. Fluff with a fork.
  • In a large mixing bowl, combine carrots and red peppers. Drizzle with olive oil and sprinkle with salt. Toss lightly. Pour into a large nonstick baking pan. Roast at 350 °F for 20 minutes or until tender.
  • Combine cooked grains, chicken, and spinach with roasted vegetables. Mix well. Return to oven and bake for 15 minutes to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature).
    Serve hot.

Nutrition INFORMATION

Nutrition Facts
Rainbow Rice USDA Recipe for Family Child Care
Amount Per Serving 1 cup
Calories 232 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 159mg7%
Total Carbohydrate 28g9%
Dietary Fiber 5g21%
Protein 22g44%
Vitamin A 5414IU108%
Vitamin C 37mg45%
Calcium 29mg3%
Iron 3mg17%
*
*Marketing Guide
Yield / Volume