Ground Turkey and Beef Spanish Rice USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Ground Turkey and Beef Spanish Rice dish is a satisfying variation of the Mexican recipe, Spanish Rice. Lean ground turkey and beef are cooked, with green peppers, onions, celery, and corn, in a savory sauce flavored with vibrant seasonings that include garlic, cilantro and cinnamon.
CACFP Home Childcare Crediting Information
1¼ cup (8 oz spoodle and 2 oz spoodle) provides ½ cup vegetable (⅛ cup starchy vegetable, ⅜ cup other vegetable), 1 oz equivalent meat, and 1 oz equivalent grains.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Place ground turkey and ground beef in a large skillet. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove meat from heat. Drain beef and turkey in a colander. Set aside for step 10.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Heat oil in a large saucepan.
  • Reserve ¼ cup cilantro for step 20.
  • Place remaining cilantro, onions, peppers, and garlic cloves in pot. Sauté frequently over medium high heat for 2-3 minutes.
  • Add celery, and corn. Stir well.
  • Add cooked meat and stir well.
  • Simmer uncovered over medium low heat for 2 minutes. Add salt, pepper, chili powder, cumin, paprika, onion powder, cinnamon, garlic powder, chili powder or Mexican seasoning mix and oregano. Continue cooking one additional minute, stirring constantly.
  • Add water, beef base, tomato paste, and diced tomatoes. Stir well.
  • Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 15.
  • Place 1 cup brown rice in a 9”x 9” baking dish.
  • Pour meat mixture over rice. Stir well. Cover pan tightly.
  • Bake:
    Conventional oven: 350 °F for 35-40 minutes.
    Convection oven: 350 °F for 35 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove pan from oven. Squeeze ¼ cup lime juice over pan. Stir well.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Garnish with remaining cilantro.
  • Serve 1. (Portion with 1 cup and ¼ cup measuring cups or 8 oz spoodle and 2 oz spoodle).


Nutrition Facts
Ground Turkey and Beef Spanish Rice USDA Recipe for Family Child Care
Amount Per Serving 1 cup and ¼ cup (8 oz spoodle and 2 oz spoodle)
Calories 251 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 354mg15%
Potassium 629mg18%
Total Carbohydrate 46g15%
Dietary Fiber 6g25%
Total Sugars 6g7%
Protein 12g24%
Vitamin C 38mg46%
Vitamin D 1IU7%
Calcium 74mg7%
Iron 4mg22%
Vitamin A 49mcg
*Marketing Guide


Mexican Seasoning Mix:
Makes ¾ cup (about 4½ oz) Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
Yield / Volume