Bean Burrito Bowl USDA Recipe for Schools

Our Bean Burrito Bowl combines pinto beans with tomatoes, green onion, cilantro, and spices, served over brown rice.
NSLP/SBP CREDITING INFORMATION
1 burrito bowl provides:
Legume as Meat Alternate: 1.5 oz equivalent meat alternate, ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: 0.5 oz equivalent meat alternate, ¼ cup.
3.25 from 4 votes
Add to Cookbook https://theicn.org/cnrb/cnrbstaging2022/pdfs/schools/Bean_Burrito_Bowl_50-100_F.pdf

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Ingredients
 

50 Servings

    Weight

    • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
    • - - OR
    • 11 lb Pinto beans, dry, cooked
    • 6 oz *Onions, fresh, chopped
    • - - Garlic powder
    • - - Black pepper, ground
    • - - Chili powder
    • - - Cumin, ground
    • - - Paprika
    • - - Onion powder
    • - - Salt
    • - - Water
    • 1 lb 12 oz Canned no-salt-added tomato paste
    • - - Water
    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
    • 2 oz Cilantro, fresh, finely chopped
    • 1 lb Pico de Gallo USDA Recipe for Schools
    • - - Cheddar cheese, reduced-fat, finely shredded

    Measure

    • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
    • - - OR
    • 1 gal 2 qt Pinto beans, dry, cooked
    • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
    • 1 Tbsp Garlic powder
    • 2 tsp 3 Tbsp Black pepper, ground
    • 1 Tbsp Chili powder
    • 2 Tbsp Cumin, ground
    • 1 Tbsp Paprika
    • 1 Tbsp Onion powder
    • 2 tsp Salt
    • 2 qt 1 cup Water
    • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
    • 3 qt 2 cups Water
    • 2 qt Brown rice, long-grain, regular, dry, parboiled
    • 3½ cups Cilantro, fresh, finely chopped
    • 1 qt Pico de Gallo USDA Recipe for Schools
    • - - Cheddar cheese, reduced-fat, finely shredded

    100 Servings

      Weight

      • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 22 lb Pinto beans, dry, cooked
      • 12 oz *Onions,fresh, chopped
      • - - Garlic powder
      • - - Black pepper, ground
      • - - Chili powder
      • - - Cumin, ground
      • - - Paprika
      • - - Onion powder
      • - - Salt
      • - - Water
      • 3 lb 8 oz Canned no-salt-added tomato paste
      • - - Water
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
      • 4 oz Cilantro, fresh, finely chopped
      • 2 lb Pico de Gallo USDA Recipe for Schools
      • - - Cheddar cheese, reduced-fat, finely shredded

      Measure

      • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 3 gal Pinto beans, dry, cooked
      • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
      • 1 Tbsp 1 tsp Garlic powder
      • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
      • 2 Tbsp Chili powder
      • ¼ cup Cumin, ground
      • 2 Tbsp Paprika
      • 2 Tbsp Onion powder
      • 1 Tbsp 1 tsp Salt
      • 1 gal 2 cups Water
      • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
      • 1 gal 3 qt Water
      • 1 gal Brown rice, long-grain, regular, dry, parboiled
      • 1 qt 3 cups Cilantro, fresh, finely chopped
      • 2 qt Pico de Gallo USDA Recipe for Schools
      • - - Cheddar cheese, reduced-fat, finely shredded

      Quantity
       

      50 Servings

        Weight

        • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
        • - - OR
        • 11 lb Pinto beans, dry, cooked
        • 6 oz *Onions, fresh, chopped
        • - - Garlic powder
        • - - Black pepper, ground
        • - - Chili powder
        • - - Cumin, ground
        • - - Paprika
        • - - Onion powder
        • - - Salt
        • - - Water
        • 1 lb 12 oz Canned no-salt-added tomato paste
        • - - Water
        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
        • 2 oz Cilantro, fresh, finely chopped
        • 1 lb Pico de Gallo USDA Recipe for Schools
        • - - Cheddar cheese, reduced-fat, finely shredded

        Measure

        • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
        • - - OR
        • 1 gal 2 qt Pinto beans, dry, cooked
        • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
        • 1 Tbsp Garlic powder
        • 2 tsp 3 Tbsp Black pepper, ground
        • 1 Tbsp Chili powder
        • 2 Tbsp Cumin, ground
        • 1 Tbsp Paprika
        • 1 Tbsp Onion powder
        • 2 tsp Salt
        • 2 qt 1 cup Water
        • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
        • 3 qt 2 cups Water
        • 2 qt Brown rice, long-grain, regular, dry, parboiled
        • 3½ cups Cilantro, fresh, finely chopped
        • 1 qt Pico de Gallo USDA Recipe for Schools
        • - - Cheddar cheese, reduced-fat, finely shredded

        100 Servings

          Weight

          • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 22 lb Pinto beans, dry, cooked
          • 12 oz *Onions,fresh, chopped
          • - - Garlic powder
          • - - Black pepper, ground
          • - - Chili powder
          • - - Cumin, ground
          • - - Paprika
          • - - Onion powder
          • - - Salt
          • - - Water
          • 3 lb 8 oz Canned no-salt-added tomato paste
          • - - Water
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
          • 4 oz Cilantro, fresh, finely chopped
          • 2 lb Pico de Gallo USDA Recipe for Schools
          • - - Cheddar cheese, reduced-fat, finely shredded

          Measure

          • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 3 gal Pinto beans, dry, cooked
          • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
          • 1 Tbsp 1 tsp Garlic powder
          • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
          • 2 Tbsp Chili powder
          • ¼ cup Cumin, ground
          • 2 Tbsp Paprika
          • 2 Tbsp Onion powder
          • 1 Tbsp 1 tsp Salt
          • 1 gal 2 cups Water
          • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
          • 1 gal 3 qt Water
          • 1 gal Brown rice, long-grain, regular, dry, parboiled
          • 1 qt 3 cups Cilantro, fresh, finely chopped
          • 2 qt Pico de Gallo USDA Recipe for Schools
          • - - Cheddar cheese, reduced-fat, finely shredded

          Ingredients
           

          50 Servings

            Weight

            • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
            • - - OR
            • 11 lb Pinto beans, dry, cooked
            • 6 oz *Onions, fresh, chopped
            • - - Garlic powder
            • - - Black pepper, ground
            • - - Chili powder
            • - - Cumin, ground
            • - - Paprika
            • - - Onion powder
            • - - Salt
            • - - Water
            • 1 lb 12 oz Canned no-salt-added tomato paste
            • - - Water
            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
            • 2 oz Cilantro, fresh, finely chopped
            • 1 lb Pico de Gallo USDA Recipe for Schools
            • - - Cheddar cheese, reduced-fat, finely shredded

            Measure

            • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
            • - - OR
            • 1 gal 2 qt Pinto beans, dry, cooked
            • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
            • 1 Tbsp Garlic powder
            • 2 tsp 3 Tbsp Black pepper, ground
            • 1 Tbsp Chili powder
            • 2 Tbsp Cumin, ground
            • 1 Tbsp Paprika
            • 1 Tbsp Onion powder
            • 2 tsp Salt
            • 2 qt 1 cup Water
            • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
            • 3 qt 2 cups Water
            • 2 qt Brown rice, long-grain, regular, dry, parboiled
            • 3½ cups Cilantro, fresh, finely chopped
            • 1 qt Pico de Gallo USDA Recipe for Schools
            • - - Cheddar cheese, reduced-fat, finely shredded

            100 Servings

              Weight

              • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
              • - - OR
              • 22 lb Pinto beans, dry, cooked
              • 12 oz *Onions,fresh, chopped
              • - - Garlic powder
              • - - Black pepper, ground
              • - - Chili powder
              • - - Cumin, ground
              • - - Paprika
              • - - Onion powder
              • - - Salt
              • - - Water
              • 3 lb 8 oz Canned no-salt-added tomato paste
              • - - Water
              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
              • 4 oz Cilantro, fresh, finely chopped
              • 2 lb Pico de Gallo USDA Recipe for Schools
              • - - Cheddar cheese, reduced-fat, finely shredded

              Measure

              • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
              • - - OR
              • 3 gal Pinto beans, dry, cooked
              • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
              • 1 Tbsp 1 tsp Garlic powder
              • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
              • 2 Tbsp Chili powder
              • ¼ cup Cumin, ground
              • 2 Tbsp Paprika
              • 2 Tbsp Onion powder
              • 1 Tbsp 1 tsp Salt
              • 1 gal 2 cups Water
              • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
              • 1 gal 3 qt Water
              • 1 gal Brown rice, long-grain, regular, dry, parboiled
              • 1 qt 3 cups Cilantro, fresh, finely chopped
              • 2 qt Pico de Gallo USDA Recipe for Schools
              • - - Cheddar cheese, reduced-fat, finely shredded

              Quantity
               

              50 Servings

                Weight

                • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                • - - OR
                • 11 lb Pinto beans, dry, cooked
                • 6 oz *Onions, fresh, chopped
                • - - Garlic powder
                • - - Black pepper, ground
                • - - Chili powder
                • - - Cumin, ground
                • - - Paprika
                • - - Onion powder
                • - - Salt
                • - - Water
                • 1 lb 12 oz Canned no-salt-added tomato paste
                • - - Water
                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                • 2 oz Cilantro, fresh, finely chopped
                • 1 lb Pico de Gallo USDA Recipe for Schools
                • - - Cheddar cheese, reduced-fat, finely shredded

                Measure

                • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                • - - OR
                • 1 gal 2 qt Pinto beans, dry, cooked
                • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                • 1 Tbsp Garlic powder
                • 2 tsp 3 Tbsp Black pepper, ground
                • 1 Tbsp Chili powder
                • 2 Tbsp Cumin, ground
                • 1 Tbsp Paprika
                • 1 Tbsp Onion powder
                • 2 tsp Salt
                • 2 qt 1 cup Water
                • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                • 3 qt 2 cups Water
                • 2 qt Brown rice, long-grain, regular, dry, parboiled
                • 3½ cups Cilantro, fresh, finely chopped
                • 1 qt Pico de Gallo USDA Recipe for Schools
                • - - Cheddar cheese, reduced-fat, finely shredded

                100 Servings

                  Weight

                  • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                  • - - OR
                  • 22 lb Pinto beans, dry, cooked
                  • 12 oz *Onions,fresh, chopped
                  • - - Garlic powder
                  • - - Black pepper, ground
                  • - - Chili powder
                  • - - Cumin, ground
                  • - - Paprika
                  • - - Onion powder
                  • - - Salt
                  • - - Water
                  • 3 lb 8 oz Canned no-salt-added tomato paste
                  • - - Water
                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                  • 4 oz Cilantro, fresh, finely chopped
                  • 2 lb Pico de Gallo USDA Recipe for Schools
                  • - - Cheddar cheese, reduced-fat, finely shredded

                  Measure

                  • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                  • - - OR
                  • 3 gal Pinto beans, dry, cooked
                  • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                  • 1 Tbsp 1 tsp Garlic powder
                  • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                  • 2 Tbsp Chili powder
                  • ¼ cup Cumin, ground
                  • 2 Tbsp Paprika
                  • 2 Tbsp Onion powder
                  • 1 Tbsp 1 tsp Salt
                  • 1 gal 2 cups Water
                  • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                  • 1 gal 3 qt Water
                  • 1 gal Brown rice, long-grain, regular, dry, parboiled
                  • 1 qt 3 cups Cilantro, fresh, finely chopped
                  • 2 qt Pico de Gallo USDA Recipe for Schools
                  • - - Cheddar cheese, reduced-fat, finely shredded
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                    • - - OR
                    • 11 lb Pinto beans, dry, cooked
                    • 6 oz *Onions, fresh, chopped
                    • - - Garlic powder
                    • - - Black pepper, ground
                    • - - Chili powder
                    • - - Cumin, ground
                    • - - Paprika
                    • - - Onion powder
                    • - - Salt
                    • - - Water
                    • 1 lb 12 oz Canned no-salt-added tomato paste
                    • - - Water
                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                    • 2 oz Cilantro, fresh, finely chopped
                    • 1 lb Pico de Gallo USDA Recipe for Schools
                    • - - Cheddar cheese, reduced-fat, finely shredded

                    Measure

                    • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                    • - - OR
                    • 1 gal 2 qt Pinto beans, dry, cooked
                    • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                    • 1 Tbsp Garlic powder
                    • 2 tsp 3 Tbsp Black pepper, ground
                    • 1 Tbsp Chili powder
                    • 2 Tbsp Cumin, ground
                    • 1 Tbsp Paprika
                    • 1 Tbsp Onion powder
                    • 2 tsp Salt
                    • 2 qt 1 cup Water
                    • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                    • 3 qt 2 cups Water
                    • 2 qt Brown rice, long-grain, regular, dry, parboiled
                    • 3½ cups Cilantro, fresh, finely chopped
                    • 1 qt Pico de Gallo USDA Recipe for Schools
                    • - - Cheddar cheese, reduced-fat, finely shredded

                    100 Servings

                      Weight

                      • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                      • - - OR
                      • 22 lb Pinto beans, dry, cooked
                      • 12 oz *Onions,fresh, chopped
                      • - - Garlic powder
                      • - - Black pepper, ground
                      • - - Chili powder
                      • - - Cumin, ground
                      • - - Paprika
                      • - - Onion powder
                      • - - Salt
                      • - - Water
                      • 3 lb 8 oz Canned no-salt-added tomato paste
                      • - - Water
                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                      • 4 oz Cilantro, fresh, finely chopped
                      • 2 lb Pico de Gallo USDA Recipe for Schools
                      • - - Cheddar cheese, reduced-fat, finely shredded

                      Measure

                      • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                      • - - OR
                      • 3 gal Pinto beans, dry, cooked
                      • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                      • 1 Tbsp 1 tsp Garlic powder
                      • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                      • 2 Tbsp Chili powder
                      • ¼ cup Cumin, ground
                      • 2 Tbsp Paprika
                      • 2 Tbsp Onion powder
                      • 1 Tbsp 1 tsp Salt
                      • 1 gal 2 cups Water
                      • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                      • 1 gal 3 qt Water
                      • 1 gal Brown rice, long-grain, regular, dry, parboiled
                      • 1 qt 3 cups Cilantro, fresh, finely chopped
                      • 2 qt Pico de Gallo USDA Recipe for Schools
                      • - - Cheddar cheese, reduced-fat, finely shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                        • - - OR
                        • 11 lb Pinto beans, dry, cooked
                        • 6 oz *Onions, fresh, chopped
                        • - - Garlic powder
                        • - - Black pepper, ground
                        • - - Chili powder
                        • - - Cumin, ground
                        • - - Paprika
                        • - - Onion powder
                        • - - Salt
                        • - - Water
                        • 1 lb 12 oz Canned no-salt-added tomato paste
                        • - - Water
                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                        • 2 oz Cilantro, fresh, finely chopped
                        • 1 lb Pico de Gallo USDA Recipe for Schools
                        • - - Cheddar cheese, reduced-fat, finely shredded

                        Measure

                        • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                        • - - OR
                        • 1 gal 2 qt Pinto beans, dry, cooked
                        • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                        • 1 Tbsp Garlic powder
                        • 2 tsp 3 Tbsp Black pepper, ground
                        • 1 Tbsp Chili powder
                        • 2 Tbsp Cumin, ground
                        • 1 Tbsp Paprika
                        • 1 Tbsp Onion powder
                        • 2 tsp Salt
                        • 2 qt 1 cup Water
                        • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                        • 3 qt 2 cups Water
                        • 2 qt Brown rice, long-grain, regular, dry, parboiled
                        • 3½ cups Cilantro, fresh, finely chopped
                        • 1 qt Pico de Gallo USDA Recipe for Schools
                        • - - Cheddar cheese, reduced-fat, finely shredded

                        100 Servings

                          Weight

                          • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                          • - - OR
                          • 22 lb Pinto beans, dry, cooked
                          • 12 oz *Onions,fresh, chopped
                          • - - Garlic powder
                          • - - Black pepper, ground
                          • - - Chili powder
                          • - - Cumin, ground
                          • - - Paprika
                          • - - Onion powder
                          • - - Salt
                          • - - Water
                          • 3 lb 8 oz Canned no-salt-added tomato paste
                          • - - Water
                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                          • 4 oz Cilantro, fresh, finely chopped
                          • 2 lb Pico de Gallo USDA Recipe for Schools
                          • - - Cheddar cheese, reduced-fat, finely shredded

                          Measure

                          • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                          • - - OR
                          • 3 gal Pinto beans, dry, cooked
                          • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                          • 1 Tbsp 1 tsp Garlic powder
                          • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                          • 2 Tbsp Chili powder
                          • ¼ cup Cumin, ground
                          • 2 Tbsp Paprika
                          • 2 Tbsp Onion powder
                          • 1 Tbsp 1 tsp Salt
                          • 1 gal 2 cups Water
                          • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                          • 1 gal 3 qt Water
                          • 1 gal Brown rice, long-grain, regular, dry, parboiled
                          • 1 qt 3 cups Cilantro, fresh, finely chopped
                          • 2 qt Pico de Gallo USDA Recipe for Schools
                          • - - Cheddar cheese, reduced-fat, finely shredded
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                            • - - OR
                            • 11 lb Pinto beans, dry, cooked
                            • 6 oz *Onions, fresh, chopped
                            • - - Garlic powder
                            • - - Black pepper, ground
                            • - - Chili powder
                            • - - Cumin, ground
                            • - - Paprika
                            • - - Onion powder
                            • - - Salt
                            • - - Water
                            • 1 lb 12 oz Canned no-salt-added tomato paste
                            • - - Water
                            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                            • 2 oz Cilantro, fresh, finely chopped
                            • 1 lb Pico de Gallo USDA Recipe for Schools
                            • - - Cheddar cheese, reduced-fat, finely shredded

                            Measure

                            • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                            • - - OR
                            • 1 gal 2 qt Pinto beans, dry, cooked
                            • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                            • 1 Tbsp Garlic powder
                            • 2 tsp 3 Tbsp Black pepper, ground
                            • 1 Tbsp Chili powder
                            • 2 Tbsp Cumin, ground
                            • 1 Tbsp Paprika
                            • 1 Tbsp Onion powder
                            • 2 tsp Salt
                            • 2 qt 1 cup Water
                            • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                            • 3 qt 2 cups Water
                            • 2 qt Brown rice, long-grain, regular, dry, parboiled
                            • 3½ cups Cilantro, fresh, finely chopped
                            • 1 qt Pico de Gallo USDA Recipe for Schools
                            • - - Cheddar cheese, reduced-fat, finely shredded

                            100 Servings

                              Weight

                              • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                              • - - OR
                              • 22 lb Pinto beans, dry, cooked
                              • 12 oz *Onions,fresh, chopped
                              • - - Garlic powder
                              • - - Black pepper, ground
                              • - - Chili powder
                              • - - Cumin, ground
                              • - - Paprika
                              • - - Onion powder
                              • - - Salt
                              • - - Water
                              • 3 lb 8 oz Canned no-salt-added tomato paste
                              • - - Water
                              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                              • 4 oz Cilantro, fresh, finely chopped
                              • 2 lb Pico de Gallo USDA Recipe for Schools
                              • - - Cheddar cheese, reduced-fat, finely shredded

                              Measure

                              • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                              • - - OR
                              • 3 gal Pinto beans, dry, cooked
                              • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                              • 1 Tbsp 1 tsp Garlic powder
                              • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                              • 2 Tbsp Chili powder
                              • ¼ cup Cumin, ground
                              • 2 Tbsp Paprika
                              • 2 Tbsp Onion powder
                              • 1 Tbsp 1 tsp Salt
                              • 1 gal 2 cups Water
                              • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                              • 1 gal 3 qt Water
                              • 1 gal Brown rice, long-grain, regular, dry, parboiled
                              • 1 qt 3 cups Cilantro, fresh, finely chopped
                              • 2 qt Pico de Gallo USDA Recipe for Schools
                              • - - Cheddar cheese, reduced-fat, finely shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                                • - - OR
                                • 11 lb Pinto beans, dry, cooked
                                • 6 oz *Onions, fresh, chopped
                                • - - Garlic powder
                                • - - Black pepper, ground
                                • - - Chili powder
                                • - - Cumin, ground
                                • - - Paprika
                                • - - Onion powder
                                • - - Salt
                                • - - Water
                                • 1 lb 12 oz Canned no-salt-added tomato paste
                                • - - Water
                                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                • 2 oz Cilantro, fresh, finely chopped
                                • 1 lb Pico de Gallo USDA Recipe for Schools
                                • - - Cheddar cheese, reduced-fat, finely shredded

                                Measure

                                • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                                • - - OR
                                • 1 gal 2 qt Pinto beans, dry, cooked
                                • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                                • 1 Tbsp Garlic powder
                                • 2 tsp 3 Tbsp Black pepper, ground
                                • 1 Tbsp Chili powder
                                • 2 Tbsp Cumin, ground
                                • 1 Tbsp Paprika
                                • 1 Tbsp Onion powder
                                • 2 tsp Salt
                                • 2 qt 1 cup Water
                                • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                                • 3 qt 2 cups Water
                                • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                • 3½ cups Cilantro, fresh, finely chopped
                                • 1 qt Pico de Gallo USDA Recipe for Schools
                                • - - Cheddar cheese, reduced-fat, finely shredded

                                100 Servings

                                  Weight

                                  • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                                  • - - OR
                                  • 22 lb Pinto beans, dry, cooked
                                  • 12 oz *Onions,fresh, chopped
                                  • - - Garlic powder
                                  • - - Black pepper, ground
                                  • - - Chili powder
                                  • - - Cumin, ground
                                  • - - Paprika
                                  • - - Onion powder
                                  • - - Salt
                                  • - - Water
                                  • 3 lb 8 oz Canned no-salt-added tomato paste
                                  • - - Water
                                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                                  • 4 oz Cilantro, fresh, finely chopped
                                  • 2 lb Pico de Gallo USDA Recipe for Schools
                                  • - - Cheddar cheese, reduced-fat, finely shredded

                                  Measure

                                  • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                                  • - - OR
                                  • 3 gal Pinto beans, dry, cooked
                                  • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                                  • 2 Tbsp Chili powder
                                  • ¼ cup Cumin, ground
                                  • 2 Tbsp Paprika
                                  • 2 Tbsp Onion powder
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 gal 2 cups Water
                                  • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                                  • 1 gal 3 qt Water
                                  • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                  • 1 qt 3 cups Cilantro, fresh, finely chopped
                                  • 2 qt Pico de Gallo USDA Recipe for Schools
                                  • - - Cheddar cheese, reduced-fat, finely shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                                    • - - OR
                                    • 11 lb Pinto beans, dry, cooked
                                    • 6 oz *Onions, fresh, chopped
                                    • - - Garlic powder
                                    • - - Black pepper, ground
                                    • - - Chili powder
                                    • - - Cumin, ground
                                    • - - Paprika
                                    • - - Onion powder
                                    • - - Salt
                                    • - - Water
                                    • 1 lb 12 oz Canned no-salt-added tomato paste
                                    • - - Water
                                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                    • 2 oz Cilantro, fresh, finely chopped
                                    • 1 lb Pico de Gallo USDA Recipe for Schools
                                    • - - Cheddar cheese, reduced-fat, finely shredded

                                    Measure

                                    • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                                    • - - OR
                                    • 1 gal 2 qt Pinto beans, dry, cooked
                                    • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                                    • 1 Tbsp Garlic powder
                                    • 2 tsp 3 Tbsp Black pepper, ground
                                    • 1 Tbsp Chili powder
                                    • 2 Tbsp Cumin, ground
                                    • 1 Tbsp Paprika
                                    • 1 Tbsp Onion powder
                                    • 2 tsp Salt
                                    • 2 qt 1 cup Water
                                    • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                                    • 3 qt 2 cups Water
                                    • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                    • 3½ cups Cilantro, fresh, finely chopped
                                    • 1 qt Pico de Gallo USDA Recipe for Schools
                                    • - - Cheddar cheese, reduced-fat, finely shredded

                                    100 Servings

                                      Weight

                                      • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                                      • - - OR
                                      • 22 lb Pinto beans, dry, cooked
                                      • 12 oz *Onions,fresh, chopped
                                      • - - Garlic powder
                                      • - - Black pepper, ground
                                      • - - Chili powder
                                      • - - Cumin, ground
                                      • - - Paprika
                                      • - - Onion powder
                                      • - - Salt
                                      • - - Water
                                      • 3 lb 8 oz Canned no-salt-added tomato paste
                                      • - - Water
                                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                                      • 4 oz Cilantro, fresh, finely chopped
                                      • 2 lb Pico de Gallo USDA Recipe for Schools
                                      • - - Cheddar cheese, reduced-fat, finely shredded

                                      Measure

                                      • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                                      • - - OR
                                      • 3 gal Pinto beans, dry, cooked
                                      • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                                      • 2 Tbsp Chili powder
                                      • ¼ cup Cumin, ground
                                      • 2 Tbsp Paprika
                                      • 2 Tbsp Onion powder
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 gal 2 cups Water
                                      • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                                      • 1 gal 3 qt Water
                                      • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                      • 1 qt 3 cups Cilantro, fresh, finely chopped
                                      • 2 qt Pico de Gallo USDA Recipe for Schools
                                      • - - Cheddar cheese, reduced-fat, finely shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 11 lb Pinto beans, canned, low-sodium, drained, rinsed
                                        • - - OR
                                        • 11 lb Pinto beans, dry, cooked
                                        • 6 oz *Onions, fresh, chopped
                                        • - - Garlic powder
                                        • - - Black pepper, ground
                                        • - - Chili powder
                                        • - - Cumin, ground
                                        • - - Paprika
                                        • - - Onion powder
                                        • - - Salt
                                        • - - Water
                                        • 1 lb 12 oz Canned no-salt-added tomato paste
                                        • - - Water
                                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
                                        • 2 oz Cilantro, fresh, finely chopped
                                        • 1 lb Pico de Gallo USDA Recipe for Schools
                                        • - - Cheddar cheese, reduced-fat, finely shredded

                                        Measure

                                        • 1 gal 2 qt (2½ No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                                        • - - OR
                                        • 1 gal 2 qt Pinto beans, dry, cooked
                                        • 1 cup 3 Tbsp 1 tsp *Onions, fresh, chopped
                                        • 1 Tbsp Garlic powder
                                        • 2 tsp 3 Tbsp Black pepper, ground
                                        • 1 Tbsp Chili powder
                                        • 2 Tbsp Cumin, ground
                                        • 1 Tbsp Paprika
                                        • 1 Tbsp Onion powder
                                        • 2 tsp Salt
                                        • 2 qt 1 cup Water
                                        • 3 cups 2 Tbsp (¼ No. 10 can) Canned no-salt-added tomato paste
                                        • 3 qt 2 cups Water
                                        • 2 qt Brown rice, long-grain, regular, dry, parboiled
                                        • 3½ cups Cilantro, fresh, finely chopped
                                        • 1 qt Pico de Gallo USDA Recipe for Schools
                                        • - - Cheddar cheese, reduced-fat, finely shredded

                                        100 Servings

                                          Weight

                                          • 22 lb Pinto beans, canned, low-sodium, drained, rinsed
                                          • - - OR
                                          • 22 lb Pinto beans, dry, cooked
                                          • 12 oz *Onions,fresh, chopped
                                          • - - Garlic powder
                                          • - - Black pepper, ground
                                          • - - Chili powder
                                          • - - Cumin, ground
                                          • - - Paprika
                                          • - - Onion powder
                                          • - - Salt
                                          • - - Water
                                          • 3 lb 8 oz Canned no-salt-added tomato paste
                                          • - - Water
                                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
                                          • 4 oz Cilantro, fresh, finely chopped
                                          • 2 lb Pico de Gallo USDA Recipe for Schools
                                          • - - Cheddar cheese, reduced-fat, finely shredded

                                          Measure

                                          • 3 gal (5 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed
                                          • - - OR
                                          • 3 gal Pinto beans, dry, cooked
                                          • 2¼ cups 2 Tbsp 2 tsp *Onions, fresh, chopped
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • 1 Tbsp 1 tsp ¼ cup Black pepper, ground
                                          • 2 Tbsp Chili powder
                                          • ¼ cup Cumin, ground
                                          • 2 Tbsp Paprika
                                          • 2 Tbsp Onion powder
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 gal 2 cups Water
                                          • 1 qt 2¼ cups (½ No. 10 can) Canned no-salt-added tomato paste
                                          • 1 gal 3 qt Water
                                          • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                          • 1 qt 3 cups Cilantro, fresh, finely chopped
                                          • 2 qt Pico de Gallo USDA Recipe for Schools
                                          • - - Cheddar cheese, reduced-fat, finely shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine beans, onions, garlic powder, pepper, chili powder, cumin, paprika, onion powder, salt, water, and tomato paste in a medium stock pot. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally.
                                          • Critical Control Point: Heat to 135 °F or higher for 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F.
                                          • Set aside for step 13.
                                          • Boil water for step 7.
                                          • Place 1 qt brown rice (1 lb 9 oz) 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 3 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.
                                          • Critical Control Point: Heat to 140 °F or higher for 15 seconds.
                                          • Remove rice from oven. Fold cilantro into rice. Set aside for step 12.
                                          • Assemble in a 8 oz paper boat or bowl:
                                          • First layer: Portion rice mixture with No. 8 scoop (1⁄2 cup).
                                          • Second layer: Portion beans with No. 8 scoop (1⁄2 cup).
                                          • Third layer: Portion pico de gallo with No. 16 scoop (¼ cup).
                                            See Pico de Gallo USDA Recipe for Schools for ingredients and directions.
                                          • Garnish each burrito bowl with 1 Tbsp of cheese.
                                          • Serve 1 burrito bowl.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Bean Burrito Bowl USDA Recipe for Schools
                                          Amount Per Serving 1 burrito bowl
                                          Calories 236 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 5mg2%
                                          Sodium 352mg15%
                                          Potassium 564mg16%
                                          Total Carbohydrates 46g15%
                                          Dietary Fiber 9g38%
                                          Total Sugars 4g4%
                                          Protein 12g24%
                                          Vitamin D 1IU7%
                                          Calcium 193mg19%
                                          Iron 5mg28%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 8 oz

                                          100 Servings:

                                          Mature onions: 1 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when the variation of the ingredient is available.
                                          Cooking Process #2: Same-Day Service.
                                          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 135 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 41 °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 8 oz (bean mixture)

                                          About 3 gal 1 qt 2 cups (bean mixture)/50 burrito bowls

                                          100 Servings:

                                          About 51 lb (bean mixture)

                                          About 6 gal 3 cups (bean mixture)/100 burrito bowls