Chicken Burrito USDA Recipe for Schools

Our Chicken Burrito recipes consists of chicken breast combined with salsa, vegetables, brown rice, Mexican spices, and lime juice, wrapped in a whole-grain tortilla.
NSLP/SBP CREDITING INFORMATION
1 burrito provides:
Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, ¹⁄8 cup red/orange vegetable, and 1.75 oz equivalent grains.
OR
Legume as Vegetable: 1.5 oz equivalent meat/meat alternate, ¹⁄8 cup legume vegetable, ¹⁄8 cup red/orange vegetable, and 1.75 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 1 lb 9 oz Brown rice, long-grain, regular, dry
    • - - *Fresh cilantro, finely diced
    • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
    • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
    • - - OR
    • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
    • 1 lb 8 oz Low-fat cheddar cheese, shredded
    • - - Ground oregano
    • - - Ground cumin
    • 3 lb 10 oz Canned low-sodium salsa
    • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

    Measure

    • 1 qt 1 cup Water
    • cups Brown rice, long-grain, regular, dry
    • ½ cup *Fresh cilantro, finely diced
    • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
    • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
    • - - OR
    • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
    • 1 qt 2 cups Low-fat cheddar cheese, shredded
    • 1 tsp Ground oregano
    • tsp Ground cumin
    • 1 qt 2½ cups Canned low-sodium salsa
    • 50 each Whole-grain tortillas, 8" (1½ oz each)

    100 Servings

      Weight

      • - - Water
      • - - Brown rice, long-grain, regular, dry
      • - - *Fresh cilantro, finely diced
      • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
      • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
      • - - OR
      • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
      • 3 lb Low-fat cheddar cheese, shredded
      • - - Ground oregano
      • - - Ground cumin
      • - - Canned low-sodium salsa
      • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

      Measure

      • 2 qt 2 cups Water
      • 1 qt 3 cups Brown rice, long-grain, regular, dry
      • 1 cup *Fresh cilantro, finely diced
      • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
      • 3 qt Canned no-salt-added pinto beans, drained, rinsed
      • - - OR
      • 3 qt *Dry pinto beans, cooked (see Notes Section)
      • 3 qt Low-fat cheddar cheese, shredded
      • 2 tsp Ground oregano
      • 1 Tbsp Ground cumin
      • 3 qt 1 cup Canned low-sodium salsa
      • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 1 lb 9 oz Brown rice, long-grain, regular, dry
        • - - *Fresh cilantro, finely diced
        • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
        • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
        • - - OR
        • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
        • 1 lb 8 oz Low-fat cheddar cheese, shredded
        • - - Ground oregano
        • - - Ground cumin
        • 3 lb 10 oz Canned low-sodium salsa
        • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

        Measure

        • 1 qt 1 cup Water
        • cups Brown rice, long-grain, regular, dry
        • ½ cup *Fresh cilantro, finely diced
        • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
        • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
        • - - OR
        • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
        • 1 qt 2 cups Low-fat cheddar cheese, shredded
        • 1 tsp Ground oregano
        • tsp Ground cumin
        • 1 qt 2½ cups Canned low-sodium salsa
        • 50 each Whole-grain tortillas, 8" (1½ oz each)

        100 Servings

          Weight

          • - - Water
          • - - Brown rice, long-grain, regular, dry
          • - - *Fresh cilantro, finely diced
          • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
          • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
          • - - OR
          • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
          • 3 lb Low-fat cheddar cheese, shredded
          • - - Ground oregano
          • - - Ground cumin
          • - - Canned low-sodium salsa
          • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

          Measure

          • 2 qt 2 cups Water
          • 1 qt 3 cups Brown rice, long-grain, regular, dry
          • 1 cup *Fresh cilantro, finely diced
          • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
          • 3 qt Canned no-salt-added pinto beans, drained, rinsed
          • - - OR
          • 3 qt *Dry pinto beans, cooked (see Notes Section)
          • 3 qt Low-fat cheddar cheese, shredded
          • 2 tsp Ground oregano
          • 1 Tbsp Ground cumin
          • 3 qt 1 cup Canned low-sodium salsa
          • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 1 lb 9 oz Brown rice, long-grain, regular, dry
            • - - *Fresh cilantro, finely diced
            • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
            • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
            • - - OR
            • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
            • 1 lb 8 oz Low-fat cheddar cheese, shredded
            • - - Ground oregano
            • - - Ground cumin
            • 3 lb 10 oz Canned low-sodium salsa
            • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

            Measure

            • 1 qt 1 cup Water
            • cups Brown rice, long-grain, regular, dry
            • ½ cup *Fresh cilantro, finely diced
            • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
            • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
            • - - OR
            • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
            • 1 qt 2 cups Low-fat cheddar cheese, shredded
            • 1 tsp Ground oregano
            • tsp Ground cumin
            • 1 qt 2½ cups Canned low-sodium salsa
            • 50 each Whole-grain tortillas, 8" (1½ oz each)

            100 Servings

              Weight

              • - - Water
              • - - Brown rice, long-grain, regular, dry
              • - - *Fresh cilantro, finely diced
              • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
              • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
              • - - OR
              • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
              • 3 lb Low-fat cheddar cheese, shredded
              • - - Ground oregano
              • - - Ground cumin
              • - - Canned low-sodium salsa
              • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

              Measure

              • 2 qt 2 cups Water
              • 1 qt 3 cups Brown rice, long-grain, regular, dry
              • 1 cup *Fresh cilantro, finely diced
              • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
              • 3 qt Canned no-salt-added pinto beans, drained, rinsed
              • - - OR
              • 3 qt *Dry pinto beans, cooked (see Notes Section)
              • 3 qt Low-fat cheddar cheese, shredded
              • 2 tsp Ground oregano
              • 1 Tbsp Ground cumin
              • 3 qt 1 cup Canned low-sodium salsa
              • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 1 lb 9 oz Brown rice, long-grain, regular, dry
                • - - *Fresh cilantro, finely diced
                • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                • - - OR
                • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                • 1 lb 8 oz Low-fat cheddar cheese, shredded
                • - - Ground oregano
                • - - Ground cumin
                • 3 lb 10 oz Canned low-sodium salsa
                • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                Measure

                • 1 qt 1 cup Water
                • cups Brown rice, long-grain, regular, dry
                • ½ cup *Fresh cilantro, finely diced
                • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                • - - OR
                • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                • 1 qt 2 cups Low-fat cheddar cheese, shredded
                • 1 tsp Ground oregano
                • tsp Ground cumin
                • 1 qt 2½ cups Canned low-sodium salsa
                • 50 each Whole-grain tortillas, 8" (1½ oz each)

                100 Servings

                  Weight

                  • - - Water
                  • - - Brown rice, long-grain, regular, dry
                  • - - *Fresh cilantro, finely diced
                  • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                  • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                  • - - OR
                  • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                  • 3 lb Low-fat cheddar cheese, shredded
                  • - - Ground oregano
                  • - - Ground cumin
                  • - - Canned low-sodium salsa
                  • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                  Measure

                  • 2 qt 2 cups Water
                  • 1 qt 3 cups Brown rice, long-grain, regular, dry
                  • 1 cup *Fresh cilantro, finely diced
                  • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                  • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                  • - - OR
                  • 3 qt *Dry pinto beans, cooked (see Notes Section)
                  • 3 qt Low-fat cheddar cheese, shredded
                  • 2 tsp Ground oregano
                  • 1 Tbsp Ground cumin
                  • 3 qt 1 cup Canned low-sodium salsa
                  • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 1 lb 9 oz Brown rice, long-grain, regular, dry
                    • - - *Fresh cilantro, finely diced
                    • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                    • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                    • - - OR
                    • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                    • 1 lb 8 oz Low-fat cheddar cheese, shredded
                    • - - Ground oregano
                    • - - Ground cumin
                    • 3 lb 10 oz Canned low-sodium salsa
                    • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                    Measure

                    • 1 qt 1 cup Water
                    • cups Brown rice, long-grain, regular, dry
                    • ½ cup *Fresh cilantro, finely diced
                    • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                    • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                    • - - OR
                    • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                    • 1 qt 2 cups Low-fat cheddar cheese, shredded
                    • 1 tsp Ground oregano
                    • tsp Ground cumin
                    • 1 qt 2½ cups Canned low-sodium salsa
                    • 50 each Whole-grain tortillas, 8" (1½ oz each)

                    100 Servings

                      Weight

                      • - - Water
                      • - - Brown rice, long-grain, regular, dry
                      • - - *Fresh cilantro, finely diced
                      • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                      • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                      • - - OR
                      • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                      • 3 lb Low-fat cheddar cheese, shredded
                      • - - Ground oregano
                      • - - Ground cumin
                      • - - Canned low-sodium salsa
                      • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                      Measure

                      • 2 qt 2 cups Water
                      • 1 qt 3 cups Brown rice, long-grain, regular, dry
                      • 1 cup *Fresh cilantro, finely diced
                      • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                      • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                      • - - OR
                      • 3 qt *Dry pinto beans, cooked (see Notes Section)
                      • 3 qt Low-fat cheddar cheese, shredded
                      • 2 tsp Ground oregano
                      • 1 Tbsp Ground cumin
                      • 3 qt 1 cup Canned low-sodium salsa
                      • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 1 lb 9 oz Brown rice, long-grain, regular, dry
                        • - - *Fresh cilantro, finely diced
                        • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                        • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                        • - - OR
                        • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                        • 1 lb 8 oz Low-fat cheddar cheese, shredded
                        • - - Ground oregano
                        • - - Ground cumin
                        • 3 lb 10 oz Canned low-sodium salsa
                        • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                        Measure

                        • 1 qt 1 cup Water
                        • cups Brown rice, long-grain, regular, dry
                        • ½ cup *Fresh cilantro, finely diced
                        • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                        • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                        • - - OR
                        • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                        • 1 qt 2 cups Low-fat cheddar cheese, shredded
                        • 1 tsp Ground oregano
                        • tsp Ground cumin
                        • 1 qt 2½ cups Canned low-sodium salsa
                        • 50 each Whole-grain tortillas, 8" (1½ oz each)

                        100 Servings

                          Weight

                          • - - Water
                          • - - Brown rice, long-grain, regular, dry
                          • - - *Fresh cilantro, finely diced
                          • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                          • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                          • - - OR
                          • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                          • 3 lb Low-fat cheddar cheese, shredded
                          • - - Ground oregano
                          • - - Ground cumin
                          • - - Canned low-sodium salsa
                          • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                          Measure

                          • 2 qt 2 cups Water
                          • 1 qt 3 cups Brown rice, long-grain, regular, dry
                          • 1 cup *Fresh cilantro, finely diced
                          • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                          • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                          • - - OR
                          • 3 qt *Dry pinto beans, cooked (see Notes Section)
                          • 3 qt Low-fat cheddar cheese, shredded
                          • 2 tsp Ground oregano
                          • 1 Tbsp Ground cumin
                          • 3 qt 1 cup Canned low-sodium salsa
                          • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 1 lb 9 oz Brown rice, long-grain, regular, dry
                            • - - *Fresh cilantro, finely diced
                            • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                            • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                            • - - OR
                            • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                            • 1 lb 8 oz Low-fat cheddar cheese, shredded
                            • - - Ground oregano
                            • - - Ground cumin
                            • 3 lb 10 oz Canned low-sodium salsa
                            • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                            Measure

                            • 1 qt 1 cup Water
                            • cups Brown rice, long-grain, regular, dry
                            • ½ cup *Fresh cilantro, finely diced
                            • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                            • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                            • - - OR
                            • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                            • 1 qt 2 cups Low-fat cheddar cheese, shredded
                            • 1 tsp Ground oregano
                            • tsp Ground cumin
                            • 1 qt 2½ cups Canned low-sodium salsa
                            • 50 each Whole-grain tortillas, 8" (1½ oz each)

                            100 Servings

                              Weight

                              • - - Water
                              • - - Brown rice, long-grain, regular, dry
                              • - - *Fresh cilantro, finely diced
                              • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                              • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                              • - - OR
                              • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                              • 3 lb Low-fat cheddar cheese, shredded
                              • - - Ground oregano
                              • - - Ground cumin
                              • - - Canned low-sodium salsa
                              • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                              Measure

                              • 2 qt 2 cups Water
                              • 1 qt 3 cups Brown rice, long-grain, regular, dry
                              • 1 cup *Fresh cilantro, finely diced
                              • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                              • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                              • - - OR
                              • 3 qt *Dry pinto beans, cooked (see Notes Section)
                              • 3 qt Low-fat cheddar cheese, shredded
                              • 2 tsp Ground oregano
                              • 1 Tbsp Ground cumin
                              • 3 qt 1 cup Canned low-sodium salsa
                              • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 1 lb 9 oz Brown rice, long-grain, regular, dry
                                • - - *Fresh cilantro, finely diced
                                • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                                • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                                • - - OR
                                • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                                • 1 lb 8 oz Low-fat cheddar cheese, shredded
                                • - - Ground oregano
                                • - - Ground cumin
                                • 3 lb 10 oz Canned low-sodium salsa
                                • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                                Measure

                                • 1 qt 1 cup Water
                                • cups Brown rice, long-grain, regular, dry
                                • ½ cup *Fresh cilantro, finely diced
                                • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                                • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                                • - - OR
                                • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                                • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                • 1 tsp Ground oregano
                                • tsp Ground cumin
                                • 1 qt 2½ cups Canned low-sodium salsa
                                • 50 each Whole-grain tortillas, 8" (1½ oz each)

                                100 Servings

                                  Weight

                                  • - - Water
                                  • - - Brown rice, long-grain, regular, dry
                                  • - - *Fresh cilantro, finely diced
                                  • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                                  • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                                  • - - OR
                                  • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                                  • 3 lb Low-fat cheddar cheese, shredded
                                  • - - Ground oregano
                                  • - - Ground cumin
                                  • - - Canned low-sodium salsa
                                  • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                  Measure

                                  • 2 qt 2 cups Water
                                  • 1 qt 3 cups Brown rice, long-grain, regular, dry
                                  • 1 cup *Fresh cilantro, finely diced
                                  • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                                  • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                                  • - - OR
                                  • 3 qt *Dry pinto beans, cooked (see Notes Section)
                                  • 3 qt Low-fat cheddar cheese, shredded
                                  • 2 tsp Ground oregano
                                  • 1 Tbsp Ground cumin
                                  • 3 qt 1 cup Canned low-sodium salsa
                                  • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 1 lb 9 oz Brown rice, long-grain, regular, dry
                                    • - - *Fresh cilantro, finely diced
                                    • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                                    • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                                    • - - OR
                                    • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                                    • 1 lb 8 oz Low-fat cheddar cheese, shredded
                                    • - - Ground oregano
                                    • - - Ground cumin
                                    • 3 lb 10 oz Canned low-sodium salsa
                                    • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                                    Measure

                                    • 1 qt 1 cup Water
                                    • cups Brown rice, long-grain, regular, dry
                                    • ½ cup *Fresh cilantro, finely diced
                                    • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                                    • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                                    • - - OR
                                    • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                                    • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                    • 1 tsp Ground oregano
                                    • tsp Ground cumin
                                    • 1 qt 2½ cups Canned low-sodium salsa
                                    • 50 each Whole-grain tortillas, 8" (1½ oz each)

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • - - Brown rice, long-grain, regular, dry
                                      • - - *Fresh cilantro, finely diced
                                      • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                                      • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                                      • - - OR
                                      • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                                      • 3 lb Low-fat cheddar cheese, shredded
                                      • - - Ground oregano
                                      • - - Ground cumin
                                      • - - Canned low-sodium salsa
                                      • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                      Measure

                                      • 2 qt 2 cups Water
                                      • 1 qt 3 cups Brown rice, long-grain, regular, dry
                                      • 1 cup *Fresh cilantro, finely diced
                                      • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                                      • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                                      • - - OR
                                      • 3 qt *Dry pinto beans, cooked (see Notes Section)
                                      • 3 qt Low-fat cheddar cheese, shredded
                                      • 2 tsp Ground oregano
                                      • 1 Tbsp Ground cumin
                                      • 3 qt 1 cup Canned low-sodium salsa
                                      • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 1 lb 9 oz Brown rice, long-grain, regular, dry
                                        • - - *Fresh cilantro, finely diced
                                        • 3 lb 6 oz Frozen, cooked diced chicken, thawed, 1⁄2"
                                        • 3 lb 4 oz Canned no-salt-added pinto beans, drained, rinsed
                                        • - - OR
                                        • 3 lb 4 oz *Dry pinto beans, cooked (see Notes Section)
                                        • 1 lb 8 oz Low-fat cheddar cheese, shredded
                                        • - - Ground oregano
                                        • - - Ground cumin
                                        • 3 lb 10 oz Canned low-sodium salsa
                                        • 50 each Whole-grain tortillas, 8′′ (1½ oz each)

                                        Measure

                                        • 1 qt 1 cup Water
                                        • cups Brown rice, long-grain, regular, dry
                                        • ½ cup *Fresh cilantro, finely diced
                                        • 3 qt 1 cup Frozen, cooked diced chicken, thawed, ½"
                                        • 1 qt 2 cups Canned no-salt-added pinto beans, drained, rinsed
                                        • - - OR
                                        • 1 qt 2 cups *Dry pinto beans, cooked (see Notes Section)
                                        • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                        • 1 tsp Ground oregano
                                        • tsp Ground cumin
                                        • 1 qt 2½ cups Canned low-sodium salsa
                                        • 50 each Whole-grain tortillas, 8" (1½ oz each)

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • - - Brown rice, long-grain, regular, dry
                                          • - - *Fresh cilantro, finely diced
                                          • 6 lb 12 oz Frozen, cooked diced chicken, thawed, ½"
                                          • 6 lb 8 oz Canned no-salt-added pinto beans, drained, rinsed
                                          • - - OR
                                          • 6 lb 8 oz *Dry pinto beans, cooked (see Notes Section)
                                          • 3 lb Low-fat cheddar cheese, shredded
                                          • - - Ground oregano
                                          • - - Ground cumin
                                          • - - Canned low-sodium salsa
                                          • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)

                                          Measure

                                          • 2 qt 2 cups Water
                                          • 1 qt 3 cups Brown rice, long-grain, regular, dry
                                          • 1 cup *Fresh cilantro, finely diced
                                          • 1 gal 2 qt 2 cups Frozen, cooked diced chicken, thawed, ½"
                                          • 3 qt Canned no-salt-added pinto beans, drained, rinsed
                                          • - - OR
                                          • 3 qt *Dry pinto beans, cooked (see Notes Section)
                                          • 3 qt Low-fat cheddar cheese, shredded
                                          • 2 tsp Ground oregano
                                          • 1 Tbsp Ground cumin
                                          • 3 qt 1 cup Canned low-sodium salsa
                                          • 100 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Boil water.
                                          • Place brown rice in a steam table pan (12′′ x 10′′ x 2½′′). Pour boiling water over brown rice. Stir. Cover pan tightly.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 40 minutes.
                                            Convection oven: 325 °F for 40 minutes.
                                          • Remove cooked rice from oven and let stand covered for 5 minutes. Fold in cilantro. Set aside.
                                          • Combine chicken, beans, cheese, oregano, cumin, and salsa in a large bowl. Stir well.
                                            Yields:
                                            For 50 servings, about 1 gal 2 qt (about 11 lb 8 oz).
                                            For 100 servings, about 3 gal (about 23 lb).
                                          • Assembly:
                                          • Using a No. 30 scoop (⅛ cup), spread rice on center of tortilla.
                                          • Using a No. 8 scoop (1⁄2 cup), place chicken mixture on top of rice.
                                          • Roll in the form of a burrito and seal.
                                          • Place burritos seam side down on steam table pan (12′′ x 20′′ x 2½′′) lined with parchment paper.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Cover and bake:
                                            Conventional oven: 350 °F for 10 minutes.
                                            Convection oven: 350 °F for 10 minutes.
                                          • Critical Control Point: Heat to 165 °F for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Serve 1 burrito.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken Burrito USDA Recipe for Schools
                                          Amount Per Serving (1 burrito)
                                          Calories 296 Calories from Fat 54
                                          % Daily Value*
                                          Total Fat 6g9%
                                          Saturated Fat 2g13%
                                          Cholesterol 26mg9%
                                          Sodium 504mg22%
                                          Potassium 283mg8%
                                          Total Carbohydrates 42g14%
                                          Dietary Fiber 4g17%
                                          Total Sugars 3g3%
                                          Protein 19g38%
                                          Vitamin D 2IU13%
                                          Calcium 173mg17%
                                          Iron 4mg22%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Dry pinto beans: 1 lb 4 oz

                                          100 Servings:

                                          Dry pinto beans: 2 lb 8 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
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1 3⁄4 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 1 3⁄4 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 135 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 41 °F or lower within 4 hours.
                                          1 lb dry pinto beans = about 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.
                                          Yield / Volume
                                          50 Servings:

                                          About 12 lb 4 oz

                                          About 1 gal 2 qt/2 steam table pans

                                          (12″ x 20″ x 2¹⁄2″)

                                          100 Servings:

                                          About 24 lb 10 oz

                                          About 3 gal 2 cups/4 steam table pans (12″ x 20″ x 2¹⁄2″)