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Cuban Black Beans and Rice USDA Recipe for Adults in CACFP

Filled with brown rice, beans, onions, cilantro and flavors of the Islands, Cuban Black Beans and Rice is a great meatless choice!
CACFP Adult Portion Crediting Information
1 cup rice and 1 cup beans (8 oz spoodle each) provides:
Legume as Meat Alternate: ⅛ cup vegetable (⅛ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
OR
Legume as a Vegetable: ⅝ cup vegetable (½ cup legume vegetable, ⅛ other vegetable), and 2 oz equivalent grains.
Course: Main Course, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Fall, Spring, Winter
25 Servings
Calories: 395

Ingredients

25 Servings

    Weight

    • - - Water
    • - - Salt
    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
    • - - Canola oil
    • 10 oz *Fresh onions, diced
    • 10 oz *Fresh green bell peppers, diced
    • 3 oz Garlic, minced
    • - - Ground cumin
    • - - Vegetable base powder, low-sodium
    • 7 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 7 lb Dry black beans, cooked (See Notes Section)
    • - - Water
    • - - Salt
    • 1 oz Fresh cilantro, minced
    • 12 oz *Fresh onions, minced

    Measure

    • 3 qt Water
    • 1 tsp Salt
    • 2 qt Brown rice, long-grain, regular, dry, parboiled
    • ½ cup Canola oil
    • 2 cups *Fresh onions, diced
    • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
    • ¼ cup Garlic, minced
    • 2 Tbsp Ground cumin
    • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
    • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
    • - - OR
    • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
    • 1 qt Water
    • 1 tsp Salt
    • ½ cup Fresh cilantro, minced
    • 2⅓ cups Fresh onions, minced

    50 Servings

      Weight

      • - - Water
      • - - Salt
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
      • - - Canola oil
      • 1 lb 4 oz *Fresh onions, diced
      • 1 lb 4 oz *Fresh green bell peppers, diced
      • 6 oz Garlic, minced
      • - - Ground cumin
      • - - Vegetable base powder, low-sodium
      • 14 lb Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 14 lb Dry black beans, cooked (See Notes Section)
      • - - Water
      • - - Salt
      • 2 oz Fresh cilantro, minced
      • 1 lb 8 oz *Fresh onions, minced

      Measure

      • 1 gal 2 qt Water
      • 2 tsp Salt
      • 1 gal Brown rice, long-grain, regular, dry, parboiled
      • 1 cup Canola oil
      • 1 qt *Fresh onions, diced
      • 3¾ cups *Fresh green bell peppers, diced
      • ½ cup Garlic, minced
      • ¼ cup Ground cumin
      • 3 Tbsp Vegetable base powder, low-sodium
      • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
      • - - OR
      • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
      • 2 qt Water
      • 2 tsp Salt
      • 1 cup Fresh cilantro, minced
      • 1 qt ⅔ cup *Fresh onions, minced

      -

      25 Servings

        Weight

        • - - Water
        • - - Salt
        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
        • - - Canola oil
        • 10 oz *Fresh onions, diced
        • 10 oz *Fresh green bell peppers, diced
        • 3 oz Garlic, minced
        • - - Ground cumin
        • - - Vegetable base powder, low-sodium
        • 7 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 7 lb Dry black beans, cooked (See Notes Section)
        • - - Water
        • - - Salt
        • 1 oz Fresh cilantro, minced
        • 12 oz *Fresh onions, minced

        Measure

        • 3 qt Water
        • 1 tsp Salt
        • 2 qt Brown rice, long-grain, regular, dry, parboiled
        • ½ cup Canola oil
        • 2 cups *Fresh onions, diced
        • 1¾ cups 2 Tbsp *Fresh green bell peppers, diced
        • ¼ cup Garlic, minced
        • 2 Tbsp Ground cumin
        • 1 Tbsp 1½ tsp Vegetable base powder, low-sodium
        • 1 gal 1 cup Canned low-sodium black beans, drained, rinsed (approx. 1 No. 10 can and 1-15 oz can)
        • - - OR
        • 1 gal 1 cup Dry black beans, cooked (See Notes Section)
        • 1 qt Water
        • 1 tsp Salt
        • ½ cup Fresh cilantro, minced
        • 2⅓ cups Fresh onions, minced

        50 Servings

          Weight

          • - - Water
          • - - Salt
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
          • - - Canola oil
          • 1 lb 4 oz *Fresh onions, diced
          • 1 lb 4 oz *Fresh green bell peppers, diced
          • 6 oz Garlic, minced
          • - - Ground cumin
          • - - Vegetable base powder, low-sodium
          • 14 lb Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 14 lb Dry black beans, cooked (See Notes Section)
          • - - Water
          • - - Salt
          • 2 oz Fresh cilantro, minced
          • 1 lb 8 oz *Fresh onions, minced

          Measure

          • 1 gal 2 qt Water
          • 2 tsp Salt
          • 1 gal Brown rice, long-grain, regular, dry, parboiled
          • 1 cup Canola oil
          • 1 qt *Fresh onions, diced
          • 3¾ cups *Fresh green bell peppers, diced
          • ½ cup Garlic, minced
          • ¼ cup Ground cumin
          • 3 Tbsp Vegetable base powder, low-sodium
          • 2 gal 2 cups Canned low-sodium black beans, drained, rinsed (approx. 2 No. 10 can and 1-15 oz can)
          • - - OR
          • 2 gal 2 cups Dry black beans, cooked (See Notes Section)
          • 2 qt Water
          • 2 tsp Salt
          • 1 cup Fresh cilantro, minced
          • 1 qt ⅔ cup *Fresh onions, minced

          Instructions

          • Preheat Oven:
            Conventional oven: 350 °F.
            Convection oven: 325 °F.
          • Bring water (3 qt) to a boil in a large stock pot.
          • Add salt.
          • Place 3 lb 2 oz brown rice (2 qt) in each steam table pan (12” x 20” x 2½”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour boiling water (3 qt per steam table pan) over brown rice. Stir. Cover pans tightly.
          • 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. Stir rice.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Set aside for step 20.
          • Heat oil in a medium stock pot 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 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 for hot service at 140 °F or higher.
          • Pour about 10 lb (1 gal 2 cups) black bean mixture into a steam table pan (12” x 20” x 2½”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Serve 1 cup (portion rice with 8 oz spoodle).
          • Serve 1 cup (portion black beans with 8 oz spoodle) on top of rice.
          • Garnish with onions.

          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
          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 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 2½ cups dry or 5¼ cups cooked beans.

          Nutrition

          Serving: 1cup of rice (8 oz spoodle) & 1 cup of beans (8 oz spoodle). | Calories: 395 | Total Carbohydrate: 69g | Protein: 12g | Total Fat: 7g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 448mg | Potassium: 470mg | Dietary Fiber: 9g | Total Sugars: 2g | Vitamin C: 10mg | Vitamin D: 0IU | Calcium: 88mg | Iron: 3mg | Vitamin A: 6mcg