Cuban Black Beans and Rice USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Filled with brown rice, beans, onions, cilantro and flavors of the Islands, Cuban Black Beans and Rice is a great meatless choice!
CACFP Home Childcare Crediting Information
½ cup beans and ½ cup rice (½ cup measuring cup or 4 fl oz spoodle) provide:
Legume as Meat Alternate: ¼ cup vegetable (¼ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.
OR
Legume as Vegetable: ½ cup vegetable (¼ cup legume vegetable, ¼ cup other vegetable), and 1 oz equivalent grains.
SOURCE
CACFP Home Childcare 6-Serving Recipe Project.
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Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced

Quantity
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced

Ingredients
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced

Quantity
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced
*See Marketing Guide

Ingredients
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced

Quantity
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced
*See Marketing Guide

Ingredients
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced

Quantity
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced
*See Marketing Guide

Ingredients
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced

Quantity
 

  • 2 cups Water, boiling
  • ¼ tsp Salt
  • 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
  • 2 Tbsp or ⅛ cup Canola oil
  • ¾ cup or 3 oz Fresh onions, diced
  • ½ cup or 3 oz Fresh green bell peppers, diced
  • 1 Tbsp and 1 tsp Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Vegetable base powder bouillon, low-sodium
  • 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
  • - - OR
  • 2 cups 14 oz Dry black beans, cooked (See Notes Section)
  • 1 cup Water
  • ¼ tsp Salt
  • ¼ cup or ½ oz Fresh cilantro, minced
  • ¾ cup or 3 oz Fresh onions, minced
*See Marketing Guide

Instructions
 

  • Preheat Oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Bring 2 cups water to a boil in a medium saucepan.
  • Add salt.
  • Place brown rice in a small baking dish (8” x 8” x 2”).
  • Pour boiling water over brown rice. Stir. Cover dish 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 at least 15 seconds.
  • Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set rice aside for step 19.
  • Heat oil in a medium saucepan 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 1 cup 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 for at least 15 seconds.
    Critical Control Point: Hold at 140 °F or higher until served.
  • Pour black bean mixture into a baking dish (9” x 13” x 2”).
  • Serve rice with ½ cup (½ cup measuring cup or 4 oz spoodle).
  • Serve black beans with ½ cup (½ cup measuring cup or 4 oz slotted spoodle) over rice.
    Garnish with onions.

Nutrition INFORMATION

Nutrition Facts
Cuban Black Beans and Rice USDA Recipe for Family Child Care
Amount Per Serving 0 ½ cup beans and ½ cup rice (4 fl oz spoodle).
Calories 256 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 374mg16%
Potassium 297mg8%
Total Carbohydrate 41g14%
Dietary Fiber 5g21%
Total Sugars 2g2%
Protein 7g14%
Vitamin C 12mg15%
Vitamin D 0IU0%
Calcium 55mg6%
Iron 2mg11%
Vitamin A 10mcg
*
*Marketing Guide

Notes

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 cooking beans.
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 cooking beans.
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