Texas Beef and Chimichurri Rice Bowl State(Texas) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A brown rice, roasted pepper, and onion bowl topped with Texas beef marinated in chimichurri.
NSLP/SBP CREDITING INFORMATION:
½ cup brown rice (No. 8 scoop), ¼ cup vegetables (No. 16 scoop), and 1 oz beef with marinade (1 oz ladle) provides ¼ cup other vegetable, 1 oz eq grains, and 1 oz eq meat/meat alternate.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Texas Department of Agriculture
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4 from 1 vote
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

Ingredients
 

50 Servings

    Weight

    • 13 oz Olive oil, extra-virgin, divided
    • 3 oz Parsley, fresh, finely chopped
    • 6 ½ oz Red wine vinegar
    • 2 oz Garlic, minced
    • ⅕ oz Red chili flakes
    • ⅒ oz Oregano, dried
    • - - Salt, kosher, divided
    • - - Black pepper, ground, divided
    • 4 lb 8 oz

       Beef steak, top round, bottom sirloin or equivalent,
      raw, 0” trim, cubed into ¾ -1 inch pieces
    • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
    • 3 lb *Onion, large, peeled, sliced thin
    • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
    • - - Water

    Measure

    • 1 ¾ cups Olive oil, extra-virgin, divided
    • 2 cups Parsley, fresh, finely chopped
    • ¾ cup Red wine vinegar
    • ¼ cup Garlic, minced
    • 1 Tbsp Red chili flakes
    • 1 Tbsp Oregano, dried
    • 3 Tbsp 1 tsp Salt, kosher, divided
    • 2 tsp Black pepper, ground, divided
    • - -

       Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
    • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
    • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
    • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
    • 2 qt Water

    100 Servings

      Weight

      • 1 lb 10 oz  Olive oil, extra-virgin, divided
      • 6 oz Parsley, fresh, finely chopped
      • 13 oz Red wine vinegar
      • 4 oz Garlic, minced 
      • - - Red chili flakes
      • - - Oregano, dried
      • - - Salt, kosher, divided
      • - - Black pepper, ground, divided
      • 9 lb

         Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
      • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
      • 6  lb *Onion, large, peeled,sliced thin
      • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
      • - - Water

      Measure

      • 3 ½ cups Olive oil, extra-virgin, divided 
      • 1 qt Parsley, fresh, finely chopped 
      • 1 ½ cups Red wine vinegar
      • ½ cup Garlic, minced
      • 2 Tbsp Red chili flakes
      • 2 Tbsp Oregano, dried
      • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
      • 1 Tbsp 1 tsp Black pepper, ground, divided
      • - -

         Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
      • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
      • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
      • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
      • 1 gal Water

      Quantity
       

      50 Servings

        Weight

        • 13 oz Olive oil, extra-virgin, divided
        • 3 oz Parsley, fresh, finely chopped
        • 6 ½ oz Red wine vinegar
        • 2 oz Garlic, minced
        • ⅕ oz Red chili flakes
        • ⅒ oz Oregano, dried
        • - - Salt, kosher, divided
        • - - Black pepper, ground, divided
        • 4 lb 8 oz

           Beef steak, top round, bottom sirloin or equivalent,
          raw, 0” trim, cubed into ¾ -1 inch pieces
        • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
        • 3 lb *Onion, large, peeled, sliced thin
        • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
        • - - Water

        Measure

        • 1 ¾ cups Olive oil, extra-virgin, divided
        • 2 cups Parsley, fresh, finely chopped
        • ¾ cup Red wine vinegar
        • ¼ cup Garlic, minced
        • 1 Tbsp Red chili flakes
        • 1 Tbsp Oregano, dried
        • 3 Tbsp 1 tsp Salt, kosher, divided
        • 2 tsp Black pepper, ground, divided
        • - -

           Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
        • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
        • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
        • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
        • 2 qt Water

        100 Servings

          Weight

          • 1 lb 10 oz  Olive oil, extra-virgin, divided
          • 6 oz Parsley, fresh, finely chopped
          • 13 oz Red wine vinegar
          • 4 oz Garlic, minced 
          • - - Red chili flakes
          • - - Oregano, dried
          • - - Salt, kosher, divided
          • - - Black pepper, ground, divided
          • 9 lb

             Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
          • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
          • 6  lb *Onion, large, peeled,sliced thin
          • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
          • - - Water

          Measure

          • 3 ½ cups Olive oil, extra-virgin, divided 
          • 1 qt Parsley, fresh, finely chopped 
          • 1 ½ cups Red wine vinegar
          • ½ cup Garlic, minced
          • 2 Tbsp Red chili flakes
          • 2 Tbsp Oregano, dried
          • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
          • 1 Tbsp 1 tsp Black pepper, ground, divided
          • - -

             Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
          • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
          • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
          • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
          • 1 gal Water

          Ingredients
           

          50 Servings

            Weight

            • 13 oz Olive oil, extra-virgin, divided
            • 3 oz Parsley, fresh, finely chopped
            • 6 ½ oz Red wine vinegar
            • 2 oz Garlic, minced
            • ⅕ oz Red chili flakes
            • ⅒ oz Oregano, dried
            • - - Salt, kosher, divided
            • - - Black pepper, ground, divided
            • 4 lb 8 oz

               Beef steak, top round, bottom sirloin or equivalent,
              raw, 0” trim, cubed into ¾ -1 inch pieces
            • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
            • 3 lb *Onion, large, peeled, sliced thin
            • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
            • - - Water

            Measure

            • 1 ¾ cups Olive oil, extra-virgin, divided
            • 2 cups Parsley, fresh, finely chopped
            • ¾ cup Red wine vinegar
            • ¼ cup Garlic, minced
            • 1 Tbsp Red chili flakes
            • 1 Tbsp Oregano, dried
            • 3 Tbsp 1 tsp Salt, kosher, divided
            • 2 tsp Black pepper, ground, divided
            • - -

               Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
            • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
            • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
            • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
            • 2 qt Water

            100 Servings

              Weight

              • 1 lb 10 oz  Olive oil, extra-virgin, divided
              • 6 oz Parsley, fresh, finely chopped
              • 13 oz Red wine vinegar
              • 4 oz Garlic, minced 
              • - - Red chili flakes
              • - - Oregano, dried
              • - - Salt, kosher, divided
              • - - Black pepper, ground, divided
              • 9 lb

                 Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
              • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
              • 6  lb *Onion, large, peeled,sliced thin
              • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
              • - - Water

              Measure

              • 3 ½ cups Olive oil, extra-virgin, divided 
              • 1 qt Parsley, fresh, finely chopped 
              • 1 ½ cups Red wine vinegar
              • ½ cup Garlic, minced
              • 2 Tbsp Red chili flakes
              • 2 Tbsp Oregano, dried
              • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
              • 1 Tbsp 1 tsp Black pepper, ground, divided
              • - -

                 Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
              • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
              • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
              • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
              • 1 gal Water

              Quantity
               

              50 Servings

                Weight

                • 13 oz Olive oil, extra-virgin, divided
                • 3 oz Parsley, fresh, finely chopped
                • 6 ½ oz Red wine vinegar
                • 2 oz Garlic, minced
                • ⅕ oz Red chili flakes
                • ⅒ oz Oregano, dried
                • - - Salt, kosher, divided
                • - - Black pepper, ground, divided
                • 4 lb 8 oz

                   Beef steak, top round, bottom sirloin or equivalent,
                  raw, 0” trim, cubed into ¾ -1 inch pieces
                • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                • 3 lb *Onion, large, peeled, sliced thin
                • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                • - - Water

                Measure

                • 1 ¾ cups Olive oil, extra-virgin, divided
                • 2 cups Parsley, fresh, finely chopped
                • ¾ cup Red wine vinegar
                • ¼ cup Garlic, minced
                • 1 Tbsp Red chili flakes
                • 1 Tbsp Oregano, dried
                • 3 Tbsp 1 tsp Salt, kosher, divided
                • 2 tsp Black pepper, ground, divided
                • - -

                   Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                • 2 qt Water

                100 Servings

                  Weight

                  • 1 lb 10 oz  Olive oil, extra-virgin, divided
                  • 6 oz Parsley, fresh, finely chopped
                  • 13 oz Red wine vinegar
                  • 4 oz Garlic, minced 
                  • - - Red chili flakes
                  • - - Oregano, dried
                  • - - Salt, kosher, divided
                  • - - Black pepper, ground, divided
                  • 9 lb

                     Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                  • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                  • 6  lb *Onion, large, peeled,sliced thin
                  • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                  • - - Water

                  Measure

                  • 3 ½ cups Olive oil, extra-virgin, divided 
                  • 1 qt Parsley, fresh, finely chopped 
                  • 1 ½ cups Red wine vinegar
                  • ½ cup Garlic, minced
                  • 2 Tbsp Red chili flakes
                  • 2 Tbsp Oregano, dried
                  • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                  • 1 Tbsp 1 tsp Black pepper, ground, divided
                  • - -

                     Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                  • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                  • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                  • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                  • 1 gal Water
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 13 oz Olive oil, extra-virgin, divided
                    • 3 oz Parsley, fresh, finely chopped
                    • 6 ½ oz Red wine vinegar
                    • 2 oz Garlic, minced
                    • ⅕ oz Red chili flakes
                    • ⅒ oz Oregano, dried
                    • - - Salt, kosher, divided
                    • - - Black pepper, ground, divided
                    • 4 lb 8 oz

                       Beef steak, top round, bottom sirloin or equivalent,
                      raw, 0” trim, cubed into ¾ -1 inch pieces
                    • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                    • 3 lb *Onion, large, peeled, sliced thin
                    • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                    • - - Water

                    Measure

                    • 1 ¾ cups Olive oil, extra-virgin, divided
                    • 2 cups Parsley, fresh, finely chopped
                    • ¾ cup Red wine vinegar
                    • ¼ cup Garlic, minced
                    • 1 Tbsp Red chili flakes
                    • 1 Tbsp Oregano, dried
                    • 3 Tbsp 1 tsp Salt, kosher, divided
                    • 2 tsp Black pepper, ground, divided
                    • - -

                       Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                    • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                    • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                    • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                    • 2 qt Water

                    100 Servings

                      Weight

                      • 1 lb 10 oz  Olive oil, extra-virgin, divided
                      • 6 oz Parsley, fresh, finely chopped
                      • 13 oz Red wine vinegar
                      • 4 oz Garlic, minced 
                      • - - Red chili flakes
                      • - - Oregano, dried
                      • - - Salt, kosher, divided
                      • - - Black pepper, ground, divided
                      • 9 lb

                         Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                      • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                      • 6  lb *Onion, large, peeled,sliced thin
                      • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                      • - - Water

                      Measure

                      • 3 ½ cups Olive oil, extra-virgin, divided 
                      • 1 qt Parsley, fresh, finely chopped 
                      • 1 ½ cups Red wine vinegar
                      • ½ cup Garlic, minced
                      • 2 Tbsp Red chili flakes
                      • 2 Tbsp Oregano, dried
                      • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                      • 1 Tbsp 1 tsp Black pepper, ground, divided
                      • - -

                         Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                      • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                      • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                      • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                      • 1 gal Water

                      Quantity
                       

                      50 Servings

                        Weight

                        • 13 oz Olive oil, extra-virgin, divided
                        • 3 oz Parsley, fresh, finely chopped
                        • 6 ½ oz Red wine vinegar
                        • 2 oz Garlic, minced
                        • ⅕ oz Red chili flakes
                        • ⅒ oz Oregano, dried
                        • - - Salt, kosher, divided
                        • - - Black pepper, ground, divided
                        • 4 lb 8 oz

                           Beef steak, top round, bottom sirloin or equivalent,
                          raw, 0” trim, cubed into ¾ -1 inch pieces
                        • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                        • 3 lb *Onion, large, peeled, sliced thin
                        • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                        • - - Water

                        Measure

                        • 1 ¾ cups Olive oil, extra-virgin, divided
                        • 2 cups Parsley, fresh, finely chopped
                        • ¾ cup Red wine vinegar
                        • ¼ cup Garlic, minced
                        • 1 Tbsp Red chili flakes
                        • 1 Tbsp Oregano, dried
                        • 3 Tbsp 1 tsp Salt, kosher, divided
                        • 2 tsp Black pepper, ground, divided
                        • - -

                           Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                        • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                        • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                        • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                        • 2 qt Water

                        100 Servings

                          Weight

                          • 1 lb 10 oz  Olive oil, extra-virgin, divided
                          • 6 oz Parsley, fresh, finely chopped
                          • 13 oz Red wine vinegar
                          • 4 oz Garlic, minced 
                          • - - Red chili flakes
                          • - - Oregano, dried
                          • - - Salt, kosher, divided
                          • - - Black pepper, ground, divided
                          • 9 lb

                             Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                          • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                          • 6  lb *Onion, large, peeled,sliced thin
                          • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                          • - - Water

                          Measure

                          • 3 ½ cups Olive oil, extra-virgin, divided 
                          • 1 qt Parsley, fresh, finely chopped 
                          • 1 ½ cups Red wine vinegar
                          • ½ cup Garlic, minced
                          • 2 Tbsp Red chili flakes
                          • 2 Tbsp Oregano, dried
                          • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                          • 1 Tbsp 1 tsp Black pepper, ground, divided
                          • - -

                             Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                          • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                          • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                          • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                          • 1 gal Water
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 13 oz Olive oil, extra-virgin, divided
                            • 3 oz Parsley, fresh, finely chopped
                            • 6 ½ oz Red wine vinegar
                            • 2 oz Garlic, minced
                            • ⅕ oz Red chili flakes
                            • ⅒ oz Oregano, dried
                            • - - Salt, kosher, divided
                            • - - Black pepper, ground, divided
                            • 4 lb 8 oz

                               Beef steak, top round, bottom sirloin or equivalent,
                              raw, 0” trim, cubed into ¾ -1 inch pieces
                            • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                            • 3 lb *Onion, large, peeled, sliced thin
                            • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                            • - - Water

                            Measure

                            • 1 ¾ cups Olive oil, extra-virgin, divided
                            • 2 cups Parsley, fresh, finely chopped
                            • ¾ cup Red wine vinegar
                            • ¼ cup Garlic, minced
                            • 1 Tbsp Red chili flakes
                            • 1 Tbsp Oregano, dried
                            • 3 Tbsp 1 tsp Salt, kosher, divided
                            • 2 tsp Black pepper, ground, divided
                            • - -

                               Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                            • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                            • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                            • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                            • 2 qt Water

                            100 Servings

                              Weight

                              • 1 lb 10 oz  Olive oil, extra-virgin, divided
                              • 6 oz Parsley, fresh, finely chopped
                              • 13 oz Red wine vinegar
                              • 4 oz Garlic, minced 
                              • - - Red chili flakes
                              • - - Oregano, dried
                              • - - Salt, kosher, divided
                              • - - Black pepper, ground, divided
                              • 9 lb

                                 Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                              • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                              • 6  lb *Onion, large, peeled,sliced thin
                              • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                              • - - Water

                              Measure

                              • 3 ½ cups Olive oil, extra-virgin, divided 
                              • 1 qt Parsley, fresh, finely chopped 
                              • 1 ½ cups Red wine vinegar
                              • ½ cup Garlic, minced
                              • 2 Tbsp Red chili flakes
                              • 2 Tbsp Oregano, dried
                              • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                              • 1 Tbsp 1 tsp Black pepper, ground, divided
                              • - -

                                 Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                              • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                              • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                              • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                              • 1 gal Water

                              Quantity
                               

                              50 Servings

                                Weight

                                • 13 oz Olive oil, extra-virgin, divided
                                • 3 oz Parsley, fresh, finely chopped
                                • 6 ½ oz Red wine vinegar
                                • 2 oz Garlic, minced
                                • ⅕ oz Red chili flakes
                                • ⅒ oz Oregano, dried
                                • - - Salt, kosher, divided
                                • - - Black pepper, ground, divided
                                • 4 lb 8 oz

                                   Beef steak, top round, bottom sirloin or equivalent,
                                  raw, 0” trim, cubed into ¾ -1 inch pieces
                                • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                                • 3 lb *Onion, large, peeled, sliced thin
                                • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                                • - - Water

                                Measure

                                • 1 ¾ cups Olive oil, extra-virgin, divided
                                • 2 cups Parsley, fresh, finely chopped
                                • ¾ cup Red wine vinegar
                                • ¼ cup Garlic, minced
                                • 1 Tbsp Red chili flakes
                                • 1 Tbsp Oregano, dried
                                • 3 Tbsp 1 tsp Salt, kosher, divided
                                • 2 tsp Black pepper, ground, divided
                                • - -

                                   Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                                • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                                • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                                • 2 qt Water

                                100 Servings

                                  Weight

                                  • 1 lb 10 oz  Olive oil, extra-virgin, divided
                                  • 6 oz Parsley, fresh, finely chopped
                                  • 13 oz Red wine vinegar
                                  • 4 oz Garlic, minced 
                                  • - - Red chili flakes
                                  • - - Oregano, dried
                                  • - - Salt, kosher, divided
                                  • - - Black pepper, ground, divided
                                  • 9 lb

                                     Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                  • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                                  • 6  lb *Onion, large, peeled,sliced thin
                                  • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                                  • - - Water

                                  Measure

                                  • 3 ½ cups Olive oil, extra-virgin, divided 
                                  • 1 qt Parsley, fresh, finely chopped 
                                  • 1 ½ cups Red wine vinegar
                                  • ½ cup Garlic, minced
                                  • 2 Tbsp Red chili flakes
                                  • 2 Tbsp Oregano, dried
                                  • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                                  • 1 Tbsp 1 tsp Black pepper, ground, divided
                                  • - -

                                     Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                  • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                                  • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                                  • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                                  • 1 gal Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 13 oz Olive oil, extra-virgin, divided
                                    • 3 oz Parsley, fresh, finely chopped
                                    • 6 ½ oz Red wine vinegar
                                    • 2 oz Garlic, minced
                                    • ⅕ oz Red chili flakes
                                    • ⅒ oz Oregano, dried
                                    • - - Salt, kosher, divided
                                    • - - Black pepper, ground, divided
                                    • 4 lb 8 oz

                                       Beef steak, top round, bottom sirloin or equivalent,
                                      raw, 0” trim, cubed into ¾ -1 inch pieces
                                    • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                                    • 3 lb *Onion, large, peeled, sliced thin
                                    • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                                    • - - Water

                                    Measure

                                    • 1 ¾ cups Olive oil, extra-virgin, divided
                                    • 2 cups Parsley, fresh, finely chopped
                                    • ¾ cup Red wine vinegar
                                    • ¼ cup Garlic, minced
                                    • 1 Tbsp Red chili flakes
                                    • 1 Tbsp Oregano, dried
                                    • 3 Tbsp 1 tsp Salt, kosher, divided
                                    • 2 tsp Black pepper, ground, divided
                                    • - -

                                       Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                    • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                                    • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                                    • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                                    • 2 qt Water

                                    100 Servings

                                      Weight

                                      • 1 lb 10 oz  Olive oil, extra-virgin, divided
                                      • 6 oz Parsley, fresh, finely chopped
                                      • 13 oz Red wine vinegar
                                      • 4 oz Garlic, minced 
                                      • - - Red chili flakes
                                      • - - Oregano, dried
                                      • - - Salt, kosher, divided
                                      • - - Black pepper, ground, divided
                                      • 9 lb

                                         Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                      • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                                      • 6  lb *Onion, large, peeled,sliced thin
                                      • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                                      • - - Water

                                      Measure

                                      • 3 ½ cups Olive oil, extra-virgin, divided 
                                      • 1 qt Parsley, fresh, finely chopped 
                                      • 1 ½ cups Red wine vinegar
                                      • ½ cup Garlic, minced
                                      • 2 Tbsp Red chili flakes
                                      • 2 Tbsp Oregano, dried
                                      • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                                      • 1 Tbsp 1 tsp Black pepper, ground, divided
                                      • - -

                                         Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                      • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                                      • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                                      • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                                      • 1 gal Water

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 13 oz Olive oil, extra-virgin, divided
                                        • 3 oz Parsley, fresh, finely chopped
                                        • 6 ½ oz Red wine vinegar
                                        • 2 oz Garlic, minced
                                        • ⅕ oz Red chili flakes
                                        • ⅒ oz Oregano, dried
                                        • - - Salt, kosher, divided
                                        • - - Black pepper, ground, divided
                                        • 4 lb 8 oz

                                           Beef steak, top round, bottom sirloin or equivalent,
                                          raw, 0” trim, cubed into ¾ -1 inch pieces
                                        • 4 lb *Bell peppers, red and/or orange, seeded, sliced thin
                                        • 3 lb *Onion, large, peeled, sliced thin
                                        • 3 lb 12 oz Brown rice, long-grain, regular, par-boiled
                                        • - - Water

                                        Measure

                                        • 1 ¾ cups Olive oil, extra-virgin, divided
                                        • 2 cups Parsley, fresh, finely chopped
                                        • ¾ cup Red wine vinegar
                                        • ¼ cup Garlic, minced
                                        • 1 Tbsp Red chili flakes
                                        • 1 Tbsp Oregano, dried
                                        • 3 Tbsp 1 tsp Salt, kosher, divided
                                        • 2 tsp Black pepper, ground, divided
                                        • - -

                                           Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                        • 1 gal ½ cup *Bell peppers, red and/or orange, seeded, sliced thin
                                        • 3 qt 1 ¼ cups *Onion, large, peeled, sliced thin
                                        • 2 qt 1 ⅛ cup Brown rice, long-grain, regular, par-boiled
                                        • 2 qt Water

                                        100 Servings

                                          Weight

                                          • 1 lb 10 oz  Olive oil, extra-virgin, divided
                                          • 6 oz Parsley, fresh, finely chopped
                                          • 13 oz Red wine vinegar
                                          • 4 oz Garlic, minced 
                                          • - - Red chili flakes
                                          • - - Oregano, dried
                                          • - - Salt, kosher, divided
                                          • - - Black pepper, ground, divided
                                          • 9 lb

                                             Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                          • 8 lb *Bell peppers, red and/or orange, seeded, sliced thin
                                          • 6  lb *Onion, large, peeled,sliced thin
                                          • 7 lb 4 oz Brown rice, long-grain, regular, par-boiled 
                                          • - - Water

                                          Measure

                                          • 3 ½ cups Olive oil, extra-virgin, divided 
                                          • 1 qt Parsley, fresh, finely chopped 
                                          • 1 ½ cups Red wine vinegar
                                          • ½ cup Garlic, minced
                                          • 2 Tbsp Red chili flakes
                                          • 2 Tbsp Oregano, dried
                                          • ¼ cup 2 Tbsp 2 tsp Salt, kosher, divided
                                          • 1 Tbsp 1 tsp Black pepper, ground, divided
                                          • - -

                                             Beef steak, top round,bottom sirloin or equivalent, raw, 0” trim, cubed into ¾ -1 inch pieces
                                          • 2 gal 1 cup  *Bell peppers, red and/or orange, seeded, sliced thin
                                          • 2 gal 2 ½ cups *Onion, large, peeled, sliced thin
                                          • 1 gal 2 cups Brown rice, long-grain, regular, par-boiled 
                                          • 1 gal Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • For the marinade, mix olive oil, parsley, vinegar, garlic, chili flakes, oregano, salt, and pepper in a large bowl.
                                            For 50 servings, use 1 ½ cups olive oil, 2 cups parsley, ¾ cup vinegar, ¼ cup minced garlic, 1 Tbsp chili flakes, 1 Tbsp dried oregano, 1 Tbsp salt, and ½ Tbsp pepper.
                                            For 100 servings, use 3 cups olive oil, 1 qt parsley, 1 ½ cups vinegar, ½ cup minced garlic, 2 Tbsp chili flakes, 2 Tbsp dried oregano, 2 Tbsp salt, and 1 Tbsp pepper.
                                          • Place the beef in a large food grade storage container and pour the marinade over the beef. Cover container and refrigerate for 30 minutes or overnight.
                                          • Preheat convection oven to 375 °F.
                                          • When ready, place the beef with marinade in a single layer on parchment-lined baking sheets.
                                          • Pour the remaining marinade over beef.
                                          • Bake in the oven at 375 °F for about 5 minutes until beef reaches internal temperature of 145 °F.
                                            Critical Control Point: Heat to 145 °F or higher for at least 15 seconds.
                                          • Transfer beef and juices to holding hotel pans until ready to serve.
                                          • While beef is cooking, prepare vegetables.
                                          • Place peppers and onions onto parchment-lined baking sheets and drizzle evenly with olive oil.
                                            For 50 servings, use ¼ cup olive oil.
                                            For 100 servings, use ½ cup olive oil.
                                          • Sprinkle evenly with salt and pepper. Toss to coat evenly.
                                            For 50 servings, use 1 tsp salt and ½ tsp pepper.
                                            For 100 servings, use 2 tsp salt and 1 tsp pepper.
                                          • Bake in a conventional oven at 375 °F until tender and lightly browned (about 15-20 minutes).
                                          • While beef and peppers/onions cook, prepare the rice.
                                          • Add rice into (1) 12”x20”x4” hotel pan.
                                          • Add salt to water and pour over rice.
                                            For 50 servings, use ⅛ cup salt.
                                            For 100 servings, use ¼ cup salt.
                                          • Preferred cooking method: Place rice uncovered in a steamer at 5 lb pressure for 40 minutes or until done.
                                          • Remove rice from steamer and let rest for 5 minutes. Gently fluff rice with a fork.
                                          • Portion into serving bowl or serving container in the following order: ½ cup brown rice (No. 8 scoop), ¼ cup vegetables (No. 16 scoop), 1 oz beef with marinade (1 oz ladle).
                                          • Toss/stir the meat in the hotel pan during service – each scoop should have marinade.
                                          • Garnish with chopped parsley if desired.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Texas Beef and Chimichurri Rice Bowl State(Texas) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ½ cup brown rice (No. 8 scoop), ¼ cup vegetables (No. 16 scoop), 1 oz beef with marinade (1 oz ladle)
                                          Calories 260 Calories from Fat 90
                                          % Daily Value*
                                          Total Fat 10g15%
                                          Saturated Fat 2g13%
                                          Cholesterol 25mg8%
                                          Sodium 420mg18%
                                          Potassium 337mg10%
                                          Total Carbohydrate 31g10%
                                          Dietary Fiber 3g13%
                                          Total Sugars 3g3%
                                          Protein 13g26%
                                          Calcium 25mg3%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Peppers, bell, red/ orange: 5 lb
                                          Onion, large: 3 lb 8 oz
                                          100 Servings:
                                          Peppers, bell, red/ orange: 10 lb
                                          Onion, large: 7 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Alternative rice cooking method:
                                          For 50 servings, divide rice into (2) 12x20x2.5-inch hotel pans; add boiling water, cover tightly with foil. Bake in the oven at 350 °F for 40 minutes or until done.
                                          For 100 servings, use (4) 12x20x2.5-inch hotel pans and bake at 350 °F for 40 minutes.
                                          Serving suggestions:
                                          Provide hot sauce as an optional condiment. Rice can be substituted for a tortilla if desired.
                                          To meet Grades 9-12 meal pattern daily minimums (2 oz equivalent grains and 2 oz equivalent M/MA): Double the rice and beef serving OR double the rice serving and add ½ cup (1 oz equivalent MA) of pinto or other beans.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          26 lb 5 oz (8 ⅒ oz per serving)
                                          100 Servings:
                                          53 lb 2 oz (8 ⅒ oz per serving)