Ground Turkey and Beef Spanish Rice USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This Ground Turkey and Beef Spanish Rice dish consists of lean ground turkey and beef blended with brown rice, onions, green bell peppers, spices, tomatoes, lime juice, and cinnamon, which are then baked.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup provides 1 oz equivalent meat, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and 1 oz equivalent grains.
3 from 3 votes

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Instructions
 

  • Place ground turkey and ground beef in a large stockpot. Heat over high heat uncovered for 5–8 minutes. Stir often until meat is well done. Recommend to cook in batches of 25.
  • 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 6.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Place 3⁄4 cup 2 Tbsp (about 0.5 oz) cilantro, onions, peppers, and garlic cloves in a food processor. Blend ingredients until minced. Set aside for step 6. Set remaining cilantro aside for step 15.
  • Heat oil in a large stock pot. Add onion mixture. Return meat to heat. Simmer uncovered over medium heat for 2 minutes.
  • Add celery, corn, salt, pepper, and spices. Continue cooking one additional minute, stirring constantly.
  • Add water, beef base, tomato paste, and diced tomatoes. Bring to a boil. Reduce heat to low, and stir occasionally. Set aside for step 10.
  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12′′ x 20′′ x 4′′).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Pour 3 qt (about 6 lb 2 oz) meat mixture over each pan of rice. Stir well. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 45 minutes.
    Convection oven: 350 °F for 40 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove from oven. Squeeze 1⁄4 cup lime juice over each pan. Stir well.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Garnish with remaining cilantro.
  •  Portion with No. 8 scoop (½ cup).

Nutrition INFORMATION

Ground Turkey and Beef Spanish Rice USDA Recipe for Schools
Amount Per Serving
 
0 ½ cup (No. 8 scoop)
Calories
198
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
20
mg
7
%
Sodium
 
375
mg
16
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
2
g
2
%
Protein
 
12
g
24
%
Vitamin D
 
0
IU
0
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
Potassium
 
315
mg
9
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 1 lb 8 oz
Green bell peppers: 1 lb 10 oz
Celery: 10 oz
Limes: 12 oz
100 Servings:
Mature onions: 3 lb
Green bell peppers: 3 lb 4 oz
Celery: 1 lb 4 oz
Limes: 1 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.
Mexican Seasoning Mix 3⁄4 Cup (About 4 1⁄2 oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 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
50 Servings:
About 13 lb 12 oz
About 1 gal 2 qt 3½ cups/2 steam table pans (12" x 20" x 4")
100 Servings:
About 27 lb 8 oz
About 3 gal 1 qt 3 cups/4 steam table pans (12" x 20′′ x 4′′)