Cuban Black Beans and Rice USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Cuban Black Beans and Rice is slow simmered black beans infused with cumin, cilantro, and chipotle spices served over brown rice.
CACFP CREDITING INFORMATION
⅔ cup (No. 6 scoop) serving of black beans and ½ cup (No. 8 scoop) serving of rice provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ⅛ cup vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: ³⁄8 cup vegetable and 1 oz equivalent grains.
3 from 1 vote

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Instructions
 

  • Boil water.
  • Add salt.
  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 2½").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 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 the oven, and let stand covered for 5 minutes. Stir rice.
  • Critical Control Point: Heat to 140 °F or higher.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set aside for step 21.
  • Heat oil in a medium stock pot uncovered over medium–high heat.
  • Add onions and bell peppers. Cook for 2–3 minutes or until onions become translucent, stirring occasionally.
  • Add garlic, cumin, vegetable base, and beans. Stir constantly for 1–2 minutes.
  • Add water and salt.
  • Bring to a boil. Reduce heat to medium. Simmer for 5–10 minutes.
  • Add cilantro. Stir well.
  • Critical Control Point: Heat to 140 °F or higher.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Pour 3 qt 2 cups (about 8 lb 6 oz) black bean mixture into a steam table pan (12" x 20" x 2½").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Serve black beans on top of rice.
  • Garnish with onions.
  • Portion black beans with No. 6 scoop (⅔ cup).
    Portion rice with No. 8 scoop (½ cup).

Nutrition INFORMATION

Cuban Black Beans and Rice USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ⅔ cup (No. 6 scoop) black beans and ½ cup (No. 8 scoop) rice.
Calories
207
Total Fat
 
5
g
8
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
438
mg
19
%
Total Carbohydrate
 
34
g
11
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin D
 
0
IU
0
%
Calcium
 
59
mg
6
%
Iron
 
1
mg
6
%
Potassium
 
229
mg
7
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 1 lb 9 oz
Green bell peppers: 13 oz
50 Servings:
Mature onions: 3 lb 2 oz
Green bell peppers: 1 lb 10 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
How to Cook Dry Beans
Special tip for preparing dry beans:
SOAKING BEANS
Overnight Method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1¾ 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 1¾ 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 black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume
25 Servings:
About 8 lb 6 oz black beans and about 3 lb 12 oz rice
About 1 gal ¾ cup black beans and about 1 qt 3⅓ cups rice/2 steam table pans (12" x 20" x 2½") 1 pan for black beans and 1 pan for rice
50 Servings:
About 16 lb 12 oz black beans and about 7 lb 8 oz rice
About 2 gal 1½ cups black beans and about 3 qt 3 cups rice/4 steam table pans (12" x 20" x 2½") 2 pans for black beans and 2 pans for rice