Arroz Con Queso (Rice With Cheese) USDA Recipe for Schools

Arroz Con Queso (Rice With Cheese) consists of brown rice, pinto beans, and low-fat cheddar cheese blended to create a creamy comfort food.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ⅛ cup red/orange vegetable, ⅛ cup vegetable, and 0.5 oz equivalent grains.
OR
Legume as Vegetable: 0.5 oz equivalent meat alternate, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and 0.5 oz equivalent grains.
3.4 from 5 votes
Add to Cookbook https://theicn.org/cnrb/cnrbstaging2022/pdfs/schools/Arroz_Con_Queso_50-100_Draft3_F.pdf

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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 2 lb Brown rice, long-grain, regular, dry, parboiled
    • 2 oz *Fresh green onions, diced
    • 1 lb 8 oz *Fresh yellow onions, chopped
    • 4 oz *Fresh jalapeño peppers, chopped
    • 2 lb 8 oz *Fresh red bell peppers, diced
    • 1 lb 8 oz Frozen corn, thawed, drained
    • 12 oz Canned green chilies, mild, chopped
    • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
    • 2 lb 12 oz Nonfat sour cream
    • - - Low-fat,1% milk
    • 2 lb Low-fat cheddar cheese,shredded
    • - - Fresh cilantro, chopped
    • 2¹⁄4 oz Whole-wheat flour
    • - - Fresh garlic, minced
    • - - Ancho chili powder
    • - - Garlic powder
    • - - Salt
    • - - Sugar
    • - - OR
    • - - Mexican Seasoning Mix (see Notes)

    Measure

    • 3 qt Water
    • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
    • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
    • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
    • 1 cup *Fresh jalapeño peppers, chopped
    • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
    • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
    • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
    • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
    • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
    • 1 qt 1 cup Low-fat, 1% milk
    • 2 qt Low-fat cheddar cheese, shredded
    • 1¹⁄3 cups Fresh cilantro, chopped
    • ¹⁄2 cup Whole-wheat flour
    • 2 Tbsp Fresh garlic, minced
    • ¹⁄4 cup Ancho chili powder
    • 1 Tbsp 1 tsp Garlic powder
    • 2 tsp Salt
    • 2 Tbsp Sugar
    • - - OR
    • ¼ cup Mexican Seasoning Mix (see Notes)

    100 Servings

      Weight

      • - - Water
      • 4 lb Brown rice, long-grain, regular, dry, parboiled
      • 4 oz *Fresh green onions, diced
      • 3 lb *Fresh yellow onions, chopped
      • 8 oz *Fresh jalapeño peppers, chopped
      • 5 lb *Fresh red bell peppers, diced
      • 3 lb Frozen corn, thawed, drained
      • 1 lb 8 oz Canned green chilies,mild, chopped
      • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
      • 5 lb 8 oz Nonfat sour cream
      • - - Low-fat, 1% milk
      • 4 lb Low-fat cheddar cheese, shredded
      • 2 oz Fresh cilantro, chopped
      • 4¹⁄2 oz Whole-wheat flour
      • - - Fresh garlic, minced
      • 2¹⁄2 oz Ancho chili powder
      • - - Garlic powder
      • - - Salt
      • 2 oz Sugar
      • - - OR
      • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

      Measure

      • 1 gal 2 qt Water
      • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
      • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
      • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
      • 2 cup *Fresh jalapeño peppers, chopped
      • 3 qt 3 cups *Fresh red bell peppers, diced
      • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
      • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
      • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
      • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
      • 2 qt 2 cups Low-fat, 1% milk
      • 1 gal Low-fat cheddar cheese, shredded
      • 2²⁄3 cups Fresh cilantro, chopped
      • ³⁄4 cup Whole-wheat flour
      • ¹⁄4 cup Fresh garlic, minced
      • ¹⁄2 cup Ancho chili powder
      • 2 Tbsp 2 tsp Garlic powder
      • 1 Tbsp 1 tsp Salt
      • ¹⁄4 cup Sugar
      • - - OR
      • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 2 lb Brown rice, long-grain, regular, dry, parboiled
        • 2 oz *Fresh green onions, diced
        • 1 lb 8 oz *Fresh yellow onions, chopped
        • 4 oz *Fresh jalapeño peppers, chopped
        • 2 lb 8 oz *Fresh red bell peppers, diced
        • 1 lb 8 oz Frozen corn, thawed, drained
        • 12 oz Canned green chilies, mild, chopped
        • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
        • 2 lb 12 oz Nonfat sour cream
        • - - Low-fat,1% milk
        • 2 lb Low-fat cheddar cheese,shredded
        • - - Fresh cilantro, chopped
        • 2¹⁄4 oz Whole-wheat flour
        • - - Fresh garlic, minced
        • - - Ancho chili powder
        • - - Garlic powder
        • - - Salt
        • - - Sugar
        • - - OR
        • - - Mexican Seasoning Mix (see Notes)

        Measure

        • 3 qt Water
        • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
        • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
        • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
        • 1 cup *Fresh jalapeño peppers, chopped
        • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
        • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
        • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
        • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
        • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
        • 1 qt 1 cup Low-fat, 1% milk
        • 2 qt Low-fat cheddar cheese, shredded
        • 1¹⁄3 cups Fresh cilantro, chopped
        • ¹⁄2 cup Whole-wheat flour
        • 2 Tbsp Fresh garlic, minced
        • ¹⁄4 cup Ancho chili powder
        • 1 Tbsp 1 tsp Garlic powder
        • 2 tsp Salt
        • 2 Tbsp Sugar
        • - - OR
        • ¼ cup Mexican Seasoning Mix (see Notes)

        100 Servings

          Weight

          • - - Water
          • 4 lb Brown rice, long-grain, regular, dry, parboiled
          • 4 oz *Fresh green onions, diced
          • 3 lb *Fresh yellow onions, chopped
          • 8 oz *Fresh jalapeño peppers, chopped
          • 5 lb *Fresh red bell peppers, diced
          • 3 lb Frozen corn, thawed, drained
          • 1 lb 8 oz Canned green chilies,mild, chopped
          • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
          • 5 lb 8 oz Nonfat sour cream
          • - - Low-fat, 1% milk
          • 4 lb Low-fat cheddar cheese, shredded
          • 2 oz Fresh cilantro, chopped
          • 4¹⁄2 oz Whole-wheat flour
          • - - Fresh garlic, minced
          • 2¹⁄2 oz Ancho chili powder
          • - - Garlic powder
          • - - Salt
          • 2 oz Sugar
          • - - OR
          • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

          Measure

          • 1 gal 2 qt Water
          • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
          • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
          • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
          • 2 cup *Fresh jalapeño peppers, chopped
          • 3 qt 3 cups *Fresh red bell peppers, diced
          • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
          • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
          • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
          • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
          • 2 qt 2 cups Low-fat, 1% milk
          • 1 gal Low-fat cheddar cheese, shredded
          • 2²⁄3 cups Fresh cilantro, chopped
          • ³⁄4 cup Whole-wheat flour
          • ¹⁄4 cup Fresh garlic, minced
          • ¹⁄2 cup Ancho chili powder
          • 2 Tbsp 2 tsp Garlic powder
          • 1 Tbsp 1 tsp Salt
          • ¹⁄4 cup Sugar
          • - - OR
          • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 2 lb Brown rice, long-grain, regular, dry, parboiled
            • 2 oz *Fresh green onions, diced
            • 1 lb 8 oz *Fresh yellow onions, chopped
            • 4 oz *Fresh jalapeño peppers, chopped
            • 2 lb 8 oz *Fresh red bell peppers, diced
            • 1 lb 8 oz Frozen corn, thawed, drained
            • 12 oz Canned green chilies, mild, chopped
            • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
            • - - OR
            • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
            • 2 lb 12 oz Nonfat sour cream
            • - - Low-fat,1% milk
            • 2 lb Low-fat cheddar cheese,shredded
            • - - Fresh cilantro, chopped
            • 2¹⁄4 oz Whole-wheat flour
            • - - Fresh garlic, minced
            • - - Ancho chili powder
            • - - Garlic powder
            • - - Salt
            • - - Sugar
            • - - OR
            • - - Mexican Seasoning Mix (see Notes)

            Measure

            • 3 qt Water
            • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
            • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
            • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
            • 1 cup *Fresh jalapeño peppers, chopped
            • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
            • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
            • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
            • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
            • - - OR
            • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
            • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
            • 1 qt 1 cup Low-fat, 1% milk
            • 2 qt Low-fat cheddar cheese, shredded
            • 1¹⁄3 cups Fresh cilantro, chopped
            • ¹⁄2 cup Whole-wheat flour
            • 2 Tbsp Fresh garlic, minced
            • ¹⁄4 cup Ancho chili powder
            • 1 Tbsp 1 tsp Garlic powder
            • 2 tsp Salt
            • 2 Tbsp Sugar
            • - - OR
            • ¼ cup Mexican Seasoning Mix (see Notes)

            100 Servings

              Weight

              • - - Water
              • 4 lb Brown rice, long-grain, regular, dry, parboiled
              • 4 oz *Fresh green onions, diced
              • 3 lb *Fresh yellow onions, chopped
              • 8 oz *Fresh jalapeño peppers, chopped
              • 5 lb *Fresh red bell peppers, diced
              • 3 lb Frozen corn, thawed, drained
              • 1 lb 8 oz Canned green chilies,mild, chopped
              • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
              • - - OR
              • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
              • 5 lb 8 oz Nonfat sour cream
              • - - Low-fat, 1% milk
              • 4 lb Low-fat cheddar cheese, shredded
              • 2 oz Fresh cilantro, chopped
              • 4¹⁄2 oz Whole-wheat flour
              • - - Fresh garlic, minced
              • 2¹⁄2 oz Ancho chili powder
              • - - Garlic powder
              • - - Salt
              • 2 oz Sugar
              • - - OR
              • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

              Measure

              • 1 gal 2 qt Water
              • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
              • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
              • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
              • 2 cup *Fresh jalapeño peppers, chopped
              • 3 qt 3 cups *Fresh red bell peppers, diced
              • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
              • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
              • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
              • - - OR
              • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
              • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
              • 2 qt 2 cups Low-fat, 1% milk
              • 1 gal Low-fat cheddar cheese, shredded
              • 2²⁄3 cups Fresh cilantro, chopped
              • ³⁄4 cup Whole-wheat flour
              • ¹⁄4 cup Fresh garlic, minced
              • ¹⁄2 cup Ancho chili powder
              • 2 Tbsp 2 tsp Garlic powder
              • 1 Tbsp 1 tsp Salt
              • ¹⁄4 cup Sugar
              • - - OR
              • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 2 lb Brown rice, long-grain, regular, dry, parboiled
                • 2 oz *Fresh green onions, diced
                • 1 lb 8 oz *Fresh yellow onions, chopped
                • 4 oz *Fresh jalapeño peppers, chopped
                • 2 lb 8 oz *Fresh red bell peppers, diced
                • 1 lb 8 oz Frozen corn, thawed, drained
                • 12 oz Canned green chilies, mild, chopped
                • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                • - - OR
                • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                • 2 lb 12 oz Nonfat sour cream
                • - - Low-fat,1% milk
                • 2 lb Low-fat cheddar cheese,shredded
                • - - Fresh cilantro, chopped
                • 2¹⁄4 oz Whole-wheat flour
                • - - Fresh garlic, minced
                • - - Ancho chili powder
                • - - Garlic powder
                • - - Salt
                • - - Sugar
                • - - OR
                • - - Mexican Seasoning Mix (see Notes)

                Measure

                • 3 qt Water
                • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                • 1 cup *Fresh jalapeño peppers, chopped
                • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                • - - OR
                • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                • 1 qt 1 cup Low-fat, 1% milk
                • 2 qt Low-fat cheddar cheese, shredded
                • 1¹⁄3 cups Fresh cilantro, chopped
                • ¹⁄2 cup Whole-wheat flour
                • 2 Tbsp Fresh garlic, minced
                • ¹⁄4 cup Ancho chili powder
                • 1 Tbsp 1 tsp Garlic powder
                • 2 tsp Salt
                • 2 Tbsp Sugar
                • - - OR
                • ¼ cup Mexican Seasoning Mix (see Notes)

                100 Servings

                  Weight

                  • - - Water
                  • 4 lb Brown rice, long-grain, regular, dry, parboiled
                  • 4 oz *Fresh green onions, diced
                  • 3 lb *Fresh yellow onions, chopped
                  • 8 oz *Fresh jalapeño peppers, chopped
                  • 5 lb *Fresh red bell peppers, diced
                  • 3 lb Frozen corn, thawed, drained
                  • 1 lb 8 oz Canned green chilies,mild, chopped
                  • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                  • - - OR
                  • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                  • 5 lb 8 oz Nonfat sour cream
                  • - - Low-fat, 1% milk
                  • 4 lb Low-fat cheddar cheese, shredded
                  • 2 oz Fresh cilantro, chopped
                  • 4¹⁄2 oz Whole-wheat flour
                  • - - Fresh garlic, minced
                  • 2¹⁄2 oz Ancho chili powder
                  • - - Garlic powder
                  • - - Salt
                  • 2 oz Sugar
                  • - - OR
                  • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                  Measure

                  • 1 gal 2 qt Water
                  • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                  • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                  • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                  • 2 cup *Fresh jalapeño peppers, chopped
                  • 3 qt 3 cups *Fresh red bell peppers, diced
                  • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                  • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                  • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                  • - - OR
                  • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                  • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                  • 2 qt 2 cups Low-fat, 1% milk
                  • 1 gal Low-fat cheddar cheese, shredded
                  • 2²⁄3 cups Fresh cilantro, chopped
                  • ³⁄4 cup Whole-wheat flour
                  • ¹⁄4 cup Fresh garlic, minced
                  • ¹⁄2 cup Ancho chili powder
                  • 2 Tbsp 2 tsp Garlic powder
                  • 1 Tbsp 1 tsp Salt
                  • ¹⁄4 cup Sugar
                  • - - OR
                  • ¹⁄2 cup Mexican Seasoning Mix (see Notes)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 2 lb Brown rice, long-grain, regular, dry, parboiled
                    • 2 oz *Fresh green onions, diced
                    • 1 lb 8 oz *Fresh yellow onions, chopped
                    • 4 oz *Fresh jalapeño peppers, chopped
                    • 2 lb 8 oz *Fresh red bell peppers, diced
                    • 1 lb 8 oz Frozen corn, thawed, drained
                    • 12 oz Canned green chilies, mild, chopped
                    • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                    • - - OR
                    • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                    • 2 lb 12 oz Nonfat sour cream
                    • - - Low-fat,1% milk
                    • 2 lb Low-fat cheddar cheese,shredded
                    • - - Fresh cilantro, chopped
                    • 2¹⁄4 oz Whole-wheat flour
                    • - - Fresh garlic, minced
                    • - - Ancho chili powder
                    • - - Garlic powder
                    • - - Salt
                    • - - Sugar
                    • - - OR
                    • - - Mexican Seasoning Mix (see Notes)

                    Measure

                    • 3 qt Water
                    • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                    • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                    • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                    • 1 cup *Fresh jalapeño peppers, chopped
                    • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                    • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                    • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                    • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                    • - - OR
                    • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                    • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                    • 1 qt 1 cup Low-fat, 1% milk
                    • 2 qt Low-fat cheddar cheese, shredded
                    • 1¹⁄3 cups Fresh cilantro, chopped
                    • ¹⁄2 cup Whole-wheat flour
                    • 2 Tbsp Fresh garlic, minced
                    • ¹⁄4 cup Ancho chili powder
                    • 1 Tbsp 1 tsp Garlic powder
                    • 2 tsp Salt
                    • 2 Tbsp Sugar
                    • - - OR
                    • ¼ cup Mexican Seasoning Mix (see Notes)

                    100 Servings

                      Weight

                      • - - Water
                      • 4 lb Brown rice, long-grain, regular, dry, parboiled
                      • 4 oz *Fresh green onions, diced
                      • 3 lb *Fresh yellow onions, chopped
                      • 8 oz *Fresh jalapeño peppers, chopped
                      • 5 lb *Fresh red bell peppers, diced
                      • 3 lb Frozen corn, thawed, drained
                      • 1 lb 8 oz Canned green chilies,mild, chopped
                      • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                      • - - OR
                      • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                      • 5 lb 8 oz Nonfat sour cream
                      • - - Low-fat, 1% milk
                      • 4 lb Low-fat cheddar cheese, shredded
                      • 2 oz Fresh cilantro, chopped
                      • 4¹⁄2 oz Whole-wheat flour
                      • - - Fresh garlic, minced
                      • 2¹⁄2 oz Ancho chili powder
                      • - - Garlic powder
                      • - - Salt
                      • 2 oz Sugar
                      • - - OR
                      • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                      Measure

                      • 1 gal 2 qt Water
                      • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                      • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                      • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                      • 2 cup *Fresh jalapeño peppers, chopped
                      • 3 qt 3 cups *Fresh red bell peppers, diced
                      • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                      • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                      • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                      • - - OR
                      • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                      • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                      • 2 qt 2 cups Low-fat, 1% milk
                      • 1 gal Low-fat cheddar cheese, shredded
                      • 2²⁄3 cups Fresh cilantro, chopped
                      • ³⁄4 cup Whole-wheat flour
                      • ¹⁄4 cup Fresh garlic, minced
                      • ¹⁄2 cup Ancho chili powder
                      • 2 Tbsp 2 tsp Garlic powder
                      • 1 Tbsp 1 tsp Salt
                      • ¹⁄4 cup Sugar
                      • - - OR
                      • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 2 lb Brown rice, long-grain, regular, dry, parboiled
                        • 2 oz *Fresh green onions, diced
                        • 1 lb 8 oz *Fresh yellow onions, chopped
                        • 4 oz *Fresh jalapeño peppers, chopped
                        • 2 lb 8 oz *Fresh red bell peppers, diced
                        • 1 lb 8 oz Frozen corn, thawed, drained
                        • 12 oz Canned green chilies, mild, chopped
                        • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                        • - - OR
                        • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                        • 2 lb 12 oz Nonfat sour cream
                        • - - Low-fat,1% milk
                        • 2 lb Low-fat cheddar cheese,shredded
                        • - - Fresh cilantro, chopped
                        • 2¹⁄4 oz Whole-wheat flour
                        • - - Fresh garlic, minced
                        • - - Ancho chili powder
                        • - - Garlic powder
                        • - - Salt
                        • - - Sugar
                        • - - OR
                        • - - Mexican Seasoning Mix (see Notes)

                        Measure

                        • 3 qt Water
                        • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                        • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                        • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                        • 1 cup *Fresh jalapeño peppers, chopped
                        • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                        • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                        • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                        • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                        • - - OR
                        • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                        • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                        • 1 qt 1 cup Low-fat, 1% milk
                        • 2 qt Low-fat cheddar cheese, shredded
                        • 1¹⁄3 cups Fresh cilantro, chopped
                        • ¹⁄2 cup Whole-wheat flour
                        • 2 Tbsp Fresh garlic, minced
                        • ¹⁄4 cup Ancho chili powder
                        • 1 Tbsp 1 tsp Garlic powder
                        • 2 tsp Salt
                        • 2 Tbsp Sugar
                        • - - OR
                        • ¼ cup Mexican Seasoning Mix (see Notes)

                        100 Servings

                          Weight

                          • - - Water
                          • 4 lb Brown rice, long-grain, regular, dry, parboiled
                          • 4 oz *Fresh green onions, diced
                          • 3 lb *Fresh yellow onions, chopped
                          • 8 oz *Fresh jalapeño peppers, chopped
                          • 5 lb *Fresh red bell peppers, diced
                          • 3 lb Frozen corn, thawed, drained
                          • 1 lb 8 oz Canned green chilies,mild, chopped
                          • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                          • - - OR
                          • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                          • 5 lb 8 oz Nonfat sour cream
                          • - - Low-fat, 1% milk
                          • 4 lb Low-fat cheddar cheese, shredded
                          • 2 oz Fresh cilantro, chopped
                          • 4¹⁄2 oz Whole-wheat flour
                          • - - Fresh garlic, minced
                          • 2¹⁄2 oz Ancho chili powder
                          • - - Garlic powder
                          • - - Salt
                          • 2 oz Sugar
                          • - - OR
                          • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                          Measure

                          • 1 gal 2 qt Water
                          • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                          • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                          • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                          • 2 cup *Fresh jalapeño peppers, chopped
                          • 3 qt 3 cups *Fresh red bell peppers, diced
                          • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                          • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                          • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                          • - - OR
                          • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                          • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                          • 2 qt 2 cups Low-fat, 1% milk
                          • 1 gal Low-fat cheddar cheese, shredded
                          • 2²⁄3 cups Fresh cilantro, chopped
                          • ³⁄4 cup Whole-wheat flour
                          • ¹⁄4 cup Fresh garlic, minced
                          • ¹⁄2 cup Ancho chili powder
                          • 2 Tbsp 2 tsp Garlic powder
                          • 1 Tbsp 1 tsp Salt
                          • ¹⁄4 cup Sugar
                          • - - OR
                          • ¹⁄2 cup Mexican Seasoning Mix (see Notes)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 2 lb Brown rice, long-grain, regular, dry, parboiled
                            • 2 oz *Fresh green onions, diced
                            • 1 lb 8 oz *Fresh yellow onions, chopped
                            • 4 oz *Fresh jalapeño peppers, chopped
                            • 2 lb 8 oz *Fresh red bell peppers, diced
                            • 1 lb 8 oz Frozen corn, thawed, drained
                            • 12 oz Canned green chilies, mild, chopped
                            • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                            • - - OR
                            • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                            • 2 lb 12 oz Nonfat sour cream
                            • - - Low-fat,1% milk
                            • 2 lb Low-fat cheddar cheese,shredded
                            • - - Fresh cilantro, chopped
                            • 2¹⁄4 oz Whole-wheat flour
                            • - - Fresh garlic, minced
                            • - - Ancho chili powder
                            • - - Garlic powder
                            • - - Salt
                            • - - Sugar
                            • - - OR
                            • - - Mexican Seasoning Mix (see Notes)

                            Measure

                            • 3 qt Water
                            • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                            • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                            • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                            • 1 cup *Fresh jalapeño peppers, chopped
                            • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                            • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                            • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                            • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                            • - - OR
                            • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                            • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                            • 1 qt 1 cup Low-fat, 1% milk
                            • 2 qt Low-fat cheddar cheese, shredded
                            • 1¹⁄3 cups Fresh cilantro, chopped
                            • ¹⁄2 cup Whole-wheat flour
                            • 2 Tbsp Fresh garlic, minced
                            • ¹⁄4 cup Ancho chili powder
                            • 1 Tbsp 1 tsp Garlic powder
                            • 2 tsp Salt
                            • 2 Tbsp Sugar
                            • - - OR
                            • ¼ cup Mexican Seasoning Mix (see Notes)

                            100 Servings

                              Weight

                              • - - Water
                              • 4 lb Brown rice, long-grain, regular, dry, parboiled
                              • 4 oz *Fresh green onions, diced
                              • 3 lb *Fresh yellow onions, chopped
                              • 8 oz *Fresh jalapeño peppers, chopped
                              • 5 lb *Fresh red bell peppers, diced
                              • 3 lb Frozen corn, thawed, drained
                              • 1 lb 8 oz Canned green chilies,mild, chopped
                              • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                              • - - OR
                              • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                              • 5 lb 8 oz Nonfat sour cream
                              • - - Low-fat, 1% milk
                              • 4 lb Low-fat cheddar cheese, shredded
                              • 2 oz Fresh cilantro, chopped
                              • 4¹⁄2 oz Whole-wheat flour
                              • - - Fresh garlic, minced
                              • 2¹⁄2 oz Ancho chili powder
                              • - - Garlic powder
                              • - - Salt
                              • 2 oz Sugar
                              • - - OR
                              • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                              Measure

                              • 1 gal 2 qt Water
                              • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                              • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                              • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                              • 2 cup *Fresh jalapeño peppers, chopped
                              • 3 qt 3 cups *Fresh red bell peppers, diced
                              • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                              • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                              • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                              • - - OR
                              • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                              • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                              • 2 qt 2 cups Low-fat, 1% milk
                              • 1 gal Low-fat cheddar cheese, shredded
                              • 2²⁄3 cups Fresh cilantro, chopped
                              • ³⁄4 cup Whole-wheat flour
                              • ¹⁄4 cup Fresh garlic, minced
                              • ¹⁄2 cup Ancho chili powder
                              • 2 Tbsp 2 tsp Garlic powder
                              • 1 Tbsp 1 tsp Salt
                              • ¹⁄4 cup Sugar
                              • - - OR
                              • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 2 lb Brown rice, long-grain, regular, dry, parboiled
                                • 2 oz *Fresh green onions, diced
                                • 1 lb 8 oz *Fresh yellow onions, chopped
                                • 4 oz *Fresh jalapeño peppers, chopped
                                • 2 lb 8 oz *Fresh red bell peppers, diced
                                • 1 lb 8 oz Frozen corn, thawed, drained
                                • 12 oz Canned green chilies, mild, chopped
                                • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                                • - - OR
                                • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                                • 2 lb 12 oz Nonfat sour cream
                                • - - Low-fat,1% milk
                                • 2 lb Low-fat cheddar cheese,shredded
                                • - - Fresh cilantro, chopped
                                • 2¹⁄4 oz Whole-wheat flour
                                • - - Fresh garlic, minced
                                • - - Ancho chili powder
                                • - - Garlic powder
                                • - - Salt
                                • - - Sugar
                                • - - OR
                                • - - Mexican Seasoning Mix (see Notes)

                                Measure

                                • 3 qt Water
                                • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                                • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                                • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                                • 1 cup *Fresh jalapeño peppers, chopped
                                • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                                • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                                • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                                • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                • - - OR
                                • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                                • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                                • 1 qt 1 cup Low-fat, 1% milk
                                • 2 qt Low-fat cheddar cheese, shredded
                                • 1¹⁄3 cups Fresh cilantro, chopped
                                • ¹⁄2 cup Whole-wheat flour
                                • 2 Tbsp Fresh garlic, minced
                                • ¹⁄4 cup Ancho chili powder
                                • 1 Tbsp 1 tsp Garlic powder
                                • 2 tsp Salt
                                • 2 Tbsp Sugar
                                • - - OR
                                • ¼ cup Mexican Seasoning Mix (see Notes)

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 4 lb Brown rice, long-grain, regular, dry, parboiled
                                  • 4 oz *Fresh green onions, diced
                                  • 3 lb *Fresh yellow onions, chopped
                                  • 8 oz *Fresh jalapeño peppers, chopped
                                  • 5 lb *Fresh red bell peppers, diced
                                  • 3 lb Frozen corn, thawed, drained
                                  • 1 lb 8 oz Canned green chilies,mild, chopped
                                  • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                                  • - - OR
                                  • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                                  • 5 lb 8 oz Nonfat sour cream
                                  • - - Low-fat, 1% milk
                                  • 4 lb Low-fat cheddar cheese, shredded
                                  • 2 oz Fresh cilantro, chopped
                                  • 4¹⁄2 oz Whole-wheat flour
                                  • - - Fresh garlic, minced
                                  • 2¹⁄2 oz Ancho chili powder
                                  • - - Garlic powder
                                  • - - Salt
                                  • 2 oz Sugar
                                  • - - OR
                                  • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                                  Measure

                                  • 1 gal 2 qt Water
                                  • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                                  • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                                  • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                                  • 2 cup *Fresh jalapeño peppers, chopped
                                  • 3 qt 3 cups *Fresh red bell peppers, diced
                                  • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                                  • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                                  • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                                  • - - OR
                                  • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                                  • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                                  • 2 qt 2 cups Low-fat, 1% milk
                                  • 1 gal Low-fat cheddar cheese, shredded
                                  • 2²⁄3 cups Fresh cilantro, chopped
                                  • ³⁄4 cup Whole-wheat flour
                                  • ¹⁄4 cup Fresh garlic, minced
                                  • ¹⁄2 cup Ancho chili powder
                                  • 2 Tbsp 2 tsp Garlic powder
                                  • 1 Tbsp 1 tsp Salt
                                  • ¹⁄4 cup Sugar
                                  • - - OR
                                  • ¹⁄2 cup Mexican Seasoning Mix (see Notes)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 2 lb Brown rice, long-grain, regular, dry, parboiled
                                    • 2 oz *Fresh green onions, diced
                                    • 1 lb 8 oz *Fresh yellow onions, chopped
                                    • 4 oz *Fresh jalapeño peppers, chopped
                                    • 2 lb 8 oz *Fresh red bell peppers, diced
                                    • 1 lb 8 oz Frozen corn, thawed, drained
                                    • 12 oz Canned green chilies, mild, chopped
                                    • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                                    • - - OR
                                    • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                                    • 2 lb 12 oz Nonfat sour cream
                                    • - - Low-fat,1% milk
                                    • 2 lb Low-fat cheddar cheese,shredded
                                    • - - Fresh cilantro, chopped
                                    • 2¹⁄4 oz Whole-wheat flour
                                    • - - Fresh garlic, minced
                                    • - - Ancho chili powder
                                    • - - Garlic powder
                                    • - - Salt
                                    • - - Sugar
                                    • - - OR
                                    • - - Mexican Seasoning Mix (see Notes)

                                    Measure

                                    • 3 qt Water
                                    • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                                    • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                                    • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                                    • 1 cup *Fresh jalapeño peppers, chopped
                                    • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                                    • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                                    • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                                    • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                    • - - OR
                                    • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                                    • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                                    • 1 qt 1 cup Low-fat, 1% milk
                                    • 2 qt Low-fat cheddar cheese, shredded
                                    • 1¹⁄3 cups Fresh cilantro, chopped
                                    • ¹⁄2 cup Whole-wheat flour
                                    • 2 Tbsp Fresh garlic, minced
                                    • ¹⁄4 cup Ancho chili powder
                                    • 1 Tbsp 1 tsp Garlic powder
                                    • 2 tsp Salt
                                    • 2 Tbsp Sugar
                                    • - - OR
                                    • ¼ cup Mexican Seasoning Mix (see Notes)

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 4 lb Brown rice, long-grain, regular, dry, parboiled
                                      • 4 oz *Fresh green onions, diced
                                      • 3 lb *Fresh yellow onions, chopped
                                      • 8 oz *Fresh jalapeño peppers, chopped
                                      • 5 lb *Fresh red bell peppers, diced
                                      • 3 lb Frozen corn, thawed, drained
                                      • 1 lb 8 oz Canned green chilies,mild, chopped
                                      • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                                      • - - OR
                                      • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                                      • 5 lb 8 oz Nonfat sour cream
                                      • - - Low-fat, 1% milk
                                      • 4 lb Low-fat cheddar cheese, shredded
                                      • 2 oz Fresh cilantro, chopped
                                      • 4¹⁄2 oz Whole-wheat flour
                                      • - - Fresh garlic, minced
                                      • 2¹⁄2 oz Ancho chili powder
                                      • - - Garlic powder
                                      • - - Salt
                                      • 2 oz Sugar
                                      • - - OR
                                      • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                                      Measure

                                      • 1 gal 2 qt Water
                                      • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                                      • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                                      • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                                      • 2 cup *Fresh jalapeño peppers, chopped
                                      • 3 qt 3 cups *Fresh red bell peppers, diced
                                      • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                                      • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                                      • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                                      • - - OR
                                      • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                                      • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                                      • 2 qt 2 cups Low-fat, 1% milk
                                      • 1 gal Low-fat cheddar cheese, shredded
                                      • 2²⁄3 cups Fresh cilantro, chopped
                                      • ³⁄4 cup Whole-wheat flour
                                      • ¹⁄4 cup Fresh garlic, minced
                                      • ¹⁄2 cup Ancho chili powder
                                      • 2 Tbsp 2 tsp Garlic powder
                                      • 1 Tbsp 1 tsp Salt
                                      • ¹⁄4 cup Sugar
                                      • - - OR
                                      • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 2 lb Brown rice, long-grain, regular, dry, parboiled
                                        • 2 oz *Fresh green onions, diced
                                        • 1 lb 8 oz *Fresh yellow onions, chopped
                                        • 4 oz *Fresh jalapeño peppers, chopped
                                        • 2 lb 8 oz *Fresh red bell peppers, diced
                                        • 1 lb 8 oz Frozen corn, thawed, drained
                                        • 12 oz Canned green chilies, mild, chopped
                                        • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
                                        • - - OR
                                        • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
                                        • 2 lb 12 oz Nonfat sour cream
                                        • - - Low-fat,1% milk
                                        • 2 lb Low-fat cheddar cheese,shredded
                                        • - - Fresh cilantro, chopped
                                        • 2¹⁄4 oz Whole-wheat flour
                                        • - - Fresh garlic, minced
                                        • - - Ancho chili powder
                                        • - - Garlic powder
                                        • - - Salt
                                        • - - Sugar
                                        • - - OR
                                        • - - Mexican Seasoning Mix (see Notes)

                                        Measure

                                        • 3 qt Water
                                        • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
                                        • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
                                        • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
                                        • 1 cup *Fresh jalapeño peppers, chopped
                                        • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
                                        • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
                                        • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
                                        • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                        • - - OR
                                        • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
                                        • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
                                        • 1 qt 1 cup Low-fat, 1% milk
                                        • 2 qt Low-fat cheddar cheese, shredded
                                        • 1¹⁄3 cups Fresh cilantro, chopped
                                        • ¹⁄2 cup Whole-wheat flour
                                        • 2 Tbsp Fresh garlic, minced
                                        • ¹⁄4 cup Ancho chili powder
                                        • 1 Tbsp 1 tsp Garlic powder
                                        • 2 tsp Salt
                                        • 2 Tbsp Sugar
                                        • - - OR
                                        • ¼ cup Mexican Seasoning Mix (see Notes)

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 4 lb Brown rice, long-grain, regular, dry, parboiled
                                          • 4 oz *Fresh green onions, diced
                                          • 3 lb *Fresh yellow onions, chopped
                                          • 8 oz *Fresh jalapeño peppers, chopped
                                          • 5 lb *Fresh red bell peppers, diced
                                          • 3 lb Frozen corn, thawed, drained
                                          • 1 lb 8 oz Canned green chilies,mild, chopped
                                          • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
                                          • - - OR
                                          • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
                                          • 5 lb 8 oz Nonfat sour cream
                                          • - - Low-fat, 1% milk
                                          • 4 lb Low-fat cheddar cheese, shredded
                                          • 2 oz Fresh cilantro, chopped
                                          • 4¹⁄2 oz Whole-wheat flour
                                          • - - Fresh garlic, minced
                                          • 2¹⁄2 oz Ancho chili powder
                                          • - - Garlic powder
                                          • - - Salt
                                          • 2 oz Sugar
                                          • - - OR
                                          • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

                                          Measure

                                          • 1 gal 2 qt Water
                                          • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
                                          • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
                                          • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
                                          • 2 cup *Fresh jalapeño peppers, chopped
                                          • 3 qt 3 cups *Fresh red bell peppers, diced
                                          • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
                                          • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
                                          • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                                          • - - OR
                                          • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
                                          • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
                                          • 2 qt 2 cups Low-fat, 1% milk
                                          • 1 gal Low-fat cheddar cheese, shredded
                                          • 2²⁄3 cups Fresh cilantro, chopped
                                          • ³⁄4 cup Whole-wheat flour
                                          • ¹⁄4 cup Fresh garlic, minced
                                          • ¹⁄2 cup Ancho chili powder
                                          • 2 Tbsp 2 tsp Garlic powder
                                          • 1 Tbsp 1 tsp Salt
                                          • ¹⁄4 cup Sugar
                                          • - - OR
                                          • ¹⁄2 cup Mexican Seasoning Mix (see Notes)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Boil water.
                                          • Place 2½ cups 1 Tbsp brown rice (1 lb) in each steam table pan (12" x 20" x 2½").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Pour boiling water (1 qt 2 cups 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.
                                            Steamer: 5 lb pressure for 25 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 135 °F or higher.
                                          • Set aside for step 11.
                                          • Combine onions, jalapeños, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well.
                                          • Pour 1 gal (about 9 lb) vegetable mixture over each pan of rice. Stir well.
                                          • Sprinkle 2 cups (about 8 oz) cheese over each pan.
                                          • Bake:
                                            Conventional oven: 350 °F for 25–30 minutes.
                                            Convection oven: 325 °F for 25–30 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 6 fl oz spoodle (³⁄4 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Arroz Con Queso (Rice With Cheese) USDA Recipe for Schools
                                          Amount Per Serving 0 ³⁄4 cup (6 fl oz spoodle)
                                          Calories 208 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 2g13%
                                          Cholesterol 13mg4%
                                          Sodium 407mg18%
                                          Potassium 331mg9%
                                          Total Carbohydrates 34g11%
                                          Dietary Fiber 4g17%
                                          Total Sugars 6g7%
                                          Protein 12g24%
                                          Vitamin D 14IU93%
                                          Calcium 276mg28%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature yellow onions: 1 lb 12 oz

                                          Mature green onions: 4 oz

                                          Jalapeño peppers: 6 oz

                                          Red bell peppers: 2 lb 14 oz

                                          100 Servings:

                                          Mature yellow onions: 3 lb 8 oz

                                          Mature green onions: 8 oz

                                          Jalapeño peppers: 12 oz

                                          Red bell peppers: 5 lb 12 oz

                                          Notes

                                          Mexican Seasoning Mix 3⁄4 Cup (About 41⁄2 oz)
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
                                          How to Cook Dry Beans
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1 3⁄4 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 recipe.
                                          COOKING BEANS
                                          Once the beans have been soaked, add 1 3⁄4 qt water for every 1 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 pinto beans = about 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.
                                          Yield / Volume
                                          50 Servings:

                                          About 25 lb 1 oz

                                          About 3 gal 2¹⁄8 cups/2 steam table pans (12" x 20" x 2¹⁄2")

                                          100 Servings:

                                          About 50 lb 2 oz

                                          About 6 gal 1 qt ¹⁄4 cup/4 steam table pans (12" x 20" x 2½")