Spanish Rice USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This flavorful and healthful Spanish Rice recipe includes brown rice, onions, green bell peppers, spices, tomatoes, and lime juice and has tons of flavor, which makes it a great side dish for a variety of meals.
¹⁄2 cup (No. 8 scoop) provides ¹⁄4 cup vegetable and 1 oz equivalent grains.
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  • Mince cilantro. Set aside ¹⁄2 oz for step 12.
  • Place cilantro, onions, peppers, and garlic cloves in a food processor. Blend ingredients until minced.
  • Heat oil in a medium stock pot. Add onion mixture. Cook uncovered over medium heat for 2 minutes.
  • Add celery, corn, salt, pepper, and spices. Continue cooking one additional minute stirring constantly.
  • Add beef broth, tomato paste, and diced tomatoes to onion mixture. Bring to a boil. Reduce heat to low, and stir occasionally.
    Set aside for step 7.
  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12′′ x 20′′ x 4′′).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour 3 qt 3 cups (about 6 lb 12 oz) beef broth mixture into each steam table pan. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 45 minutes.
    Convection oven: 350 °F for 40 minutes.
  • Critical Control Point: Heat to 140 °F or higher.
  • Remove from oven. Squeeze lime juice over rice. Stir well.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Garnish with remaining cilantro.
  • Portion with No. 8 scoop (¹⁄2 cup).


Nutrition Facts
Spanish Rice USDA Recipe for Child Care Centers
Amount Per Serving 0 For No. 8 scoop (¹⁄2 cup).
Calories 151 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 184mg8%
Potassium 270mg8%
Total Carbohydrate 30g10%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 4g8%
Vitamin D 0IU0%
Calcium 29mg3%
Iron 1mg6%
*Marketing Guide
25 Servings:
Mature onions: 1 lb 6 oz
Green bell peppers: 1 lb 8 oz
Celery: 5 oz
Limes: 5 oz
50 Servings:
Mature onions: 2 lb 12 oz
Green bell peppers: 3 lb
Celery: 10 oz
Limes: 10 oz


*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.
Yield / Volume
25 Servings:
About 6 lb 8 oz
About 3 qt 1 cup/1 steam table pan
(12′′ x 20" x 4′′)
50 Servings:
About 13 lb
About 1 gal 2 qt 2 cups/2 steam table pans (12′′ x 20′′ x 4′′)