Red Beans and Rice USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Rice and beans is a staple dish in many South American countries. The popular duo is sometimes called “casamiento” or “matrimonio,” which means wedding or marriage. Rice and beans is also a popular part of Creole cuisine in Louisiana.
CACFP CREDITING INFORMATION
¾ cup provides Legume as Meat Alternate: 1½ oz equivalent meat alternate, ¼ cup vegetable and ½ oz equivalent grains OR Legume as Vegetable: 5⁄8 cup vegetable and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/batch3_recipes 21-30_508c/Red-Beans-and-Rice.25-50(multicultural)_508c.pdf

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
 

25 Servings

    Weight

    • - - Olive oil
    • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
    • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
    • - - *Garlic, fresh, minced
    • 12½ oz Brown rice, instant, uncooked
    • - - Cumin, ground
    • - - Oregano, leaves, dried
    • - - Salt, table
    • - - Black pepper, ground
    • 64 fl oz Chicken broth, low-sodium
    • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

    Measure

    • ¼ cups Olive oil
    • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
    • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
    • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
    • 3 cup 2 Tbsp Brown rice, instant, uncooked
    • 2 Tbsp 2 tsp Cumin, ground
    • 2 Tbsp 2 tsp Oregano, leaves, dried
    • 2 tsp Salt, table
    • 2 tsp Black pepper, ground
    • 2 qt Chicken broth, low-sodium
    • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

    50 Servings

      Weight

      • - - Olive oil
      • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
      • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
      • - - *Garlic, fresh, minced
      • 1 lb 9 oz Brown rice, instant, uncooked
      • - - Cumin, ground
      • - - Oregano, leaves, dried
      • - - Salt, table
      • - - Black pepper, ground
      • 128 fl oz Chicken broth, low-sodium
      • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

      Measure

      • ½ cup Olive oil
      • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
      • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
      • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
      • 1 qt 2¼ cup Brown rice, instant, uncooked
      • ⅓ cup Cumin, ground
      • ⅓ cup Oregano, leaves, dried
      • 1 Tbsp 1 tsp Salt, table
      • 1 Tbsp 1 tsp Black pepper, ground
      • 1 gal Chicken broth, low-sodium
      • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

      Quantity
       

      25 Servings

        Weight

        • - - Olive oil
        • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
        • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
        • - - *Garlic, fresh, minced
        • 12½ oz Brown rice, instant, uncooked
        • - - Cumin, ground
        • - - Oregano, leaves, dried
        • - - Salt, table
        • - - Black pepper, ground
        • 64 fl oz Chicken broth, low-sodium
        • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

        Measure

        • ¼ cups Olive oil
        • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
        • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
        • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
        • 3 cup 2 Tbsp Brown rice, instant, uncooked
        • 2 Tbsp 2 tsp Cumin, ground
        • 2 Tbsp 2 tsp Oregano, leaves, dried
        • 2 tsp Salt, table
        • 2 tsp Black pepper, ground
        • 2 qt Chicken broth, low-sodium
        • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

        50 Servings

          Weight

          • - - Olive oil
          • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
          • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
          • - - *Garlic, fresh, minced
          • 1 lb 9 oz Brown rice, instant, uncooked
          • - - Cumin, ground
          • - - Oregano, leaves, dried
          • - - Salt, table
          • - - Black pepper, ground
          • 128 fl oz Chicken broth, low-sodium
          • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

          Measure

          • ½ cup Olive oil
          • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
          • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
          • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
          • 1 qt 2¼ cup Brown rice, instant, uncooked
          • ⅓ cup Cumin, ground
          • ⅓ cup Oregano, leaves, dried
          • 1 Tbsp 1 tsp Salt, table
          • 1 Tbsp 1 tsp Black pepper, ground
          • 1 gal Chicken broth, low-sodium
          • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

          Ingredients
           

          25 Servings

            Weight

            • - - Olive oil
            • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
            • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
            • - - *Garlic, fresh, minced
            • 12½ oz Brown rice, instant, uncooked
            • - - Cumin, ground
            • - - Oregano, leaves, dried
            • - - Salt, table
            • - - Black pepper, ground
            • 64 fl oz Chicken broth, low-sodium
            • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

            Measure

            • ¼ cups Olive oil
            • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
            • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
            • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
            • 3 cup 2 Tbsp Brown rice, instant, uncooked
            • 2 Tbsp 2 tsp Cumin, ground
            • 2 Tbsp 2 tsp Oregano, leaves, dried
            • 2 tsp Salt, table
            • 2 tsp Black pepper, ground
            • 2 qt Chicken broth, low-sodium
            • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

            50 Servings

              Weight

              • - - Olive oil
              • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
              • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
              • - - *Garlic, fresh, minced
              • 1 lb 9 oz Brown rice, instant, uncooked
              • - - Cumin, ground
              • - - Oregano, leaves, dried
              • - - Salt, table
              • - - Black pepper, ground
              • 128 fl oz Chicken broth, low-sodium
              • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

              Measure

              • ½ cup Olive oil
              • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
              • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
              • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
              • 1 qt 2¼ cup Brown rice, instant, uncooked
              • ⅓ cup Cumin, ground
              • ⅓ cup Oregano, leaves, dried
              • 1 Tbsp 1 tsp Salt, table
              • 1 Tbsp 1 tsp Black pepper, ground
              • 1 gal Chicken broth, low-sodium
              • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

              Quantity
               

              25 Servings

                Weight

                • - - Olive oil
                • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                • - - *Garlic, fresh, minced
                • 12½ oz Brown rice, instant, uncooked
                • - - Cumin, ground
                • - - Oregano, leaves, dried
                • - - Salt, table
                • - - Black pepper, ground
                • 64 fl oz Chicken broth, low-sodium
                • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                Measure

                • ¼ cups Olive oil
                • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                • 3 cup 2 Tbsp Brown rice, instant, uncooked
                • 2 Tbsp 2 tsp Cumin, ground
                • 2 Tbsp 2 tsp Oregano, leaves, dried
                • 2 tsp Salt, table
                • 2 tsp Black pepper, ground
                • 2 qt Chicken broth, low-sodium
                • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                50 Servings

                  Weight

                  • - - Olive oil
                  • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                  • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                  • - - *Garlic, fresh, minced
                  • 1 lb 9 oz Brown rice, instant, uncooked
                  • - - Cumin, ground
                  • - - Oregano, leaves, dried
                  • - - Salt, table
                  • - - Black pepper, ground
                  • 128 fl oz Chicken broth, low-sodium
                  • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                  Measure

                  • ½ cup Olive oil
                  • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                  • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                  • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                  • 1 qt 2¼ cup Brown rice, instant, uncooked
                  • ⅓ cup Cumin, ground
                  • ⅓ cup Oregano, leaves, dried
                  • 1 Tbsp 1 tsp Salt, table
                  • 1 Tbsp 1 tsp Black pepper, ground
                  • 1 gal Chicken broth, low-sodium
                  • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Olive oil
                    • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                    • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                    • - - *Garlic, fresh, minced
                    • 12½ oz Brown rice, instant, uncooked
                    • - - Cumin, ground
                    • - - Oregano, leaves, dried
                    • - - Salt, table
                    • - - Black pepper, ground
                    • 64 fl oz Chicken broth, low-sodium
                    • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                    Measure

                    • ¼ cups Olive oil
                    • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                    • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                    • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                    • 3 cup 2 Tbsp Brown rice, instant, uncooked
                    • 2 Tbsp 2 tsp Cumin, ground
                    • 2 Tbsp 2 tsp Oregano, leaves, dried
                    • 2 tsp Salt, table
                    • 2 tsp Black pepper, ground
                    • 2 qt Chicken broth, low-sodium
                    • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                    50 Servings

                      Weight

                      • - - Olive oil
                      • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                      • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                      • - - *Garlic, fresh, minced
                      • 1 lb 9 oz Brown rice, instant, uncooked
                      • - - Cumin, ground
                      • - - Oregano, leaves, dried
                      • - - Salt, table
                      • - - Black pepper, ground
                      • 128 fl oz Chicken broth, low-sodium
                      • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                      Measure

                      • ½ cup Olive oil
                      • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                      • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                      • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                      • 1 qt 2¼ cup Brown rice, instant, uncooked
                      • ⅓ cup Cumin, ground
                      • ⅓ cup Oregano, leaves, dried
                      • 1 Tbsp 1 tsp Salt, table
                      • 1 Tbsp 1 tsp Black pepper, ground
                      • 1 gal Chicken broth, low-sodium
                      • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Olive oil
                        • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                        • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                        • - - *Garlic, fresh, minced
                        • 12½ oz Brown rice, instant, uncooked
                        • - - Cumin, ground
                        • - - Oregano, leaves, dried
                        • - - Salt, table
                        • - - Black pepper, ground
                        • 64 fl oz Chicken broth, low-sodium
                        • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                        Measure

                        • ¼ cups Olive oil
                        • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                        • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                        • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                        • 3 cup 2 Tbsp Brown rice, instant, uncooked
                        • 2 Tbsp 2 tsp Cumin, ground
                        • 2 Tbsp 2 tsp Oregano, leaves, dried
                        • 2 tsp Salt, table
                        • 2 tsp Black pepper, ground
                        • 2 qt Chicken broth, low-sodium
                        • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                        50 Servings

                          Weight

                          • - - Olive oil
                          • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                          • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                          • - - *Garlic, fresh, minced
                          • 1 lb 9 oz Brown rice, instant, uncooked
                          • - - Cumin, ground
                          • - - Oregano, leaves, dried
                          • - - Salt, table
                          • - - Black pepper, ground
                          • 128 fl oz Chicken broth, low-sodium
                          • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                          Measure

                          • ½ cup Olive oil
                          • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                          • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                          • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                          • 1 qt 2¼ cup Brown rice, instant, uncooked
                          • ⅓ cup Cumin, ground
                          • ⅓ cup Oregano, leaves, dried
                          • 1 Tbsp 1 tsp Salt, table
                          • 1 Tbsp 1 tsp Black pepper, ground
                          • 1 gal Chicken broth, low-sodium
                          • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Olive oil
                            • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                            • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                            • - - *Garlic, fresh, minced
                            • 12½ oz Brown rice, instant, uncooked
                            • - - Cumin, ground
                            • - - Oregano, leaves, dried
                            • - - Salt, table
                            • - - Black pepper, ground
                            • 64 fl oz Chicken broth, low-sodium
                            • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                            Measure

                            • ¼ cups Olive oil
                            • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                            • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                            • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                            • 3 cup 2 Tbsp Brown rice, instant, uncooked
                            • 2 Tbsp 2 tsp Cumin, ground
                            • 2 Tbsp 2 tsp Oregano, leaves, dried
                            • 2 tsp Salt, table
                            • 2 tsp Black pepper, ground
                            • 2 qt Chicken broth, low-sodium
                            • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                            50 Servings

                              Weight

                              • - - Olive oil
                              • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                              • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                              • - - *Garlic, fresh, minced
                              • 1 lb 9 oz Brown rice, instant, uncooked
                              • - - Cumin, ground
                              • - - Oregano, leaves, dried
                              • - - Salt, table
                              • - - Black pepper, ground
                              • 128 fl oz Chicken broth, low-sodium
                              • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                              Measure

                              • ½ cup Olive oil
                              • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                              • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                              • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                              • 1 qt 2¼ cup Brown rice, instant, uncooked
                              • ⅓ cup Cumin, ground
                              • ⅓ cup Oregano, leaves, dried
                              • 1 Tbsp 1 tsp Salt, table
                              • 1 Tbsp 1 tsp Black pepper, ground
                              • 1 gal Chicken broth, low-sodium
                              • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Olive oil
                                • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                                • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                                • - - *Garlic, fresh, minced
                                • 12½ oz Brown rice, instant, uncooked
                                • - - Cumin, ground
                                • - - Oregano, leaves, dried
                                • - - Salt, table
                                • - - Black pepper, ground
                                • 64 fl oz Chicken broth, low-sodium
                                • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                Measure

                                • ¼ cups Olive oil
                                • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                                • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                                • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                                • 3 cup 2 Tbsp Brown rice, instant, uncooked
                                • 2 Tbsp 2 tsp Cumin, ground
                                • 2 Tbsp 2 tsp Oregano, leaves, dried
                                • 2 tsp Salt, table
                                • 2 tsp Black pepper, ground
                                • 2 qt Chicken broth, low-sodium
                                • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                50 Servings

                                  Weight

                                  • - - Olive oil
                                  • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                                  • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                                  • - - *Garlic, fresh, minced
                                  • 1 lb 9 oz Brown rice, instant, uncooked
                                  • - - Cumin, ground
                                  • - - Oregano, leaves, dried
                                  • - - Salt, table
                                  • - - Black pepper, ground
                                  • 128 fl oz Chicken broth, low-sodium
                                  • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                  Measure

                                  • ½ cup Olive oil
                                  • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                                  • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                                  • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                                  • 1 qt 2¼ cup Brown rice, instant, uncooked
                                  • ⅓ cup Cumin, ground
                                  • ⅓ cup Oregano, leaves, dried
                                  • 1 Tbsp 1 tsp Salt, table
                                  • 1 Tbsp 1 tsp Black pepper, ground
                                  • 1 gal Chicken broth, low-sodium
                                  • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Olive oil
                                    • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                                    • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                                    • - - *Garlic, fresh, minced
                                    • 12½ oz Brown rice, instant, uncooked
                                    • - - Cumin, ground
                                    • - - Oregano, leaves, dried
                                    • - - Salt, table
                                    • - - Black pepper, ground
                                    • 64 fl oz Chicken broth, low-sodium
                                    • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                    Measure

                                    • ¼ cups Olive oil
                                    • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                                    • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                                    • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                                    • 3 cup 2 Tbsp Brown rice, instant, uncooked
                                    • 2 Tbsp 2 tsp Cumin, ground
                                    • 2 Tbsp 2 tsp Oregano, leaves, dried
                                    • 2 tsp Salt, table
                                    • 2 tsp Black pepper, ground
                                    • 2 qt Chicken broth, low-sodium
                                    • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                    50 Servings

                                      Weight

                                      • - - Olive oil
                                      • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                                      • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                                      • - - *Garlic, fresh, minced
                                      • 1 lb 9 oz Brown rice, instant, uncooked
                                      • - - Cumin, ground
                                      • - - Oregano, leaves, dried
                                      • - - Salt, table
                                      • - - Black pepper, ground
                                      • 128 fl oz Chicken broth, low-sodium
                                      • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                      Measure

                                      • ½ cup Olive oil
                                      • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                                      • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                                      • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                                      • 1 qt 2¼ cup Brown rice, instant, uncooked
                                      • ⅓ cup Cumin, ground
                                      • ⅓ cup Oregano, leaves, dried
                                      • 1 Tbsp 1 tsp Salt, table
                                      • 1 Tbsp 1 tsp Black pepper, ground
                                      • 1 gal Chicken broth, low-sodium
                                      • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Olive oil
                                        • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                                        • 1 lb 9 oz *Green bell peppers, fresh, ¼" diced
                                        • - - *Garlic, fresh, minced
                                        • 12½ oz Brown rice, instant, uncooked
                                        • - - Cumin, ground
                                        • - - Oregano, leaves, dried
                                        • - - Salt, table
                                        • - - Black pepper, ground
                                        • 64 fl oz Chicken broth, low-sodium
                                        • 4 lb 6 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                        Measure

                                        • ¼ cups Olive oil
                                        • 1 qt 2¼ cup *Onion, fresh, peeled, ¼" diced
                                        • 1 qt 2¼ cup *Green bell peppers, fresh, ¼" diced
                                        • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
                                        • 3 cup 2 Tbsp Brown rice, instant, uncooked
                                        • 2 Tbsp 2 tsp Cumin, ground
                                        • 2 Tbsp 2 tsp Oregano, leaves, dried
                                        • 2 tsp Salt, table
                                        • 2 tsp Black pepper, ground
                                        • 2 qt Chicken broth, low-sodium
                                        • 3 qt ½ cup (1¼ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                        50 Servings

                                          Weight

                                          • - - Olive oil
                                          • 3 lb 2 oz *Onion, fresh, peeled, ¼" diced
                                          • 3 lb 2 oz *Green bell peppers, fresh, ¼" diced
                                          • - - *Garlic, fresh, minced
                                          • 1 lb 9 oz Brown rice, instant, uncooked
                                          • - - Cumin, ground
                                          • - - Oregano, leaves, dried
                                          • - - Salt, table
                                          • - - Black pepper, ground
                                          • 128 fl oz Chicken broth, low-sodium
                                          • 8 lb 12 oz *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked

                                          Measure

                                          • ½ cup Olive oil
                                          • 3 qt ½ cup *Onion, fresh, peeled, ¼" diced
                                          • 3 qt ½ cup *Green bell peppers, fresh, ¼" diced
                                          • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
                                          • 1 qt 2¼ cup Brown rice, instant, uncooked
                                          • ⅓ cup Cumin, ground
                                          • ⅓ cup Oregano, leaves, dried
                                          • 1 Tbsp 1 tsp Salt, table
                                          • 1 Tbsp 1 tsp Black pepper, ground
                                          • 1 gal Chicken broth, low-sodium
                                          • 1 gal 2 qt 1 cup (2⅓ No. 10 can) *Kidney beans, dark red, canned, low-sodium, drained and rinsed OR kidney beans, dry, cooked
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil on medium–high heat in a tilting skillet or stove-top skillet(s).
                                            For 25 servings, use 2 extra-large skillets.
                                            For 50 servings, use 4 extra-large skillets.
                                          • Add onions and peppers. Sauté for about 7-10 minutes, or until onions are soft.
                                          • Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.
                                          • Cook for 1–2 minutes or until rice and spices become toasted, stirring constantly.
                                          • When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil.
                                          • Stir in kidney beans. Reduce heat to medium, and simmer for 10 minutes or until rice becomes tender.
                                            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Serve ¾ cup (6 oz spoodle).
                                            Critical Control Point: Hold at 140 °F or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Red Beans and Rice USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ¾ cup (6 oz spoodle)
                                          Calories 173 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 1mg0%
                                          Sodium 313mg14%
                                          Total Carbohydrate 30g10%
                                          Dietary Fiber 7g29%
                                          Total Sugars 2g2%
                                          Protein 7g14%
                                          Calcium 41mg4%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onion: 1 lb 13 oz
                                          Green bell peppers: 2 lb
                                          Kidney beans, dry: 2 lb
                                          Garlic: 6 cloves
                                          50 Servings:
                                          Mature onion: 3 lb 9 oz
                                          Green bell peppers: 3 lb 15 oz
                                          Kidney beans, dry: 4 lb
                                          Garlic: 12 cloves

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation in ingredients is available.
                                          1 clove is about ½ teaspoon minced.
                                          Tips for Soaking Dry Beans
                                          1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked 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.
                                          Tips for Cooking Dry Beans
                                          Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
                                          Critical Control Point
                                          Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
                                          Yield / Volume
                                          25 Servings:
                                          9 lb 13³⁄8 oz
                                          1 gal 3 cups
                                          50 Servings:
                                          19 lb 14¾ oz
                                          2 gal 1 qt 2 cups