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Spanish Rice USDA Recipe for Adults in CACFP

Spanish Rice is a delicious blend of brown rice, spices, fresh onions, cilantro, and green peppers! It is simple to prepare and a perfect accompaniment to serve with tacos and burritos.
CACFP Adult Portion Crediting Information
1½ cups (8 oz spoodle and 4 oz spoodle) provides ½ cup vegetable (⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable), and 2 oz equivalent grains.
Course: Side Dish
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 264

Ingredients

25 Servings

    Weight

    • 1 oz *Fresh cilantro
    • 1 lb 3 oz *Fresh onions, chopped
    • 1 lb 8 oz *Fresh green peppers, chopped
    • - - Garlic, minced
    • - - Canola oil
    • 12 oz *Fresh celery, chopped
    • 1 lb 8 oz Frozen corn
    • - - Salt
    • - - Ground black pepper
    • - - Chili powder
    • - - Ground cumin
    • - - Paprika
    • - - Onion powder
    • - - Cinnamon
    • - - Garlic powder
    • - - Oregano
    • - - Low-sodium beef broth
    • 4½ oz Canned no-salt-added tomato paste
    • 10 oz Canned no-salt-added diced tomatoes, undrained
    • 3 lb 8 oz Brown rice, long-grain, regular, dry, parboil
    • - - Water
    • 2 each *Fresh limes
    • - - OR
    • 2 oz Lime juice

    Measure

    • 1 cup *Fresh cilantro
    • 1 qt *Fresh onions, chopped
    • 1 qt 1 cup *Fresh green peppers, chopped
    • 2 Tbsp Garlic, minced
    • 2 Tbsp Canola oil
    • 3 cups *Fresh celery, chopped
    • 1 qt ½ cup Frozen corn
    • 1½ tsp Salt
    • ½ tsp Ground black pepper
    • 2 tsp Chili powder
    • 1 Tbsp 1 tsp Ground cumin
    • 2 tsp Paprika
    • ½ tsp Onion powder
    • ½ tsp Cinnamon
    • 1 tsp Garlic powder
    • 1 tsp Oregano
    • 1 qt Low-sodium beef broth
    • ½ cup Canned no-salt-added tomato paste
    • 1⅓ cups (approx. 1 No. 300 can) Canned no-salt-added diced tomatoes, undrained
    • 2 qt 1 cup Brown rice, long-grain, regular, dry, parboil
    • 1 qt Water
    • ¼ cup *Fresh limes
    • - - OR
    • ¼ cup Lime juice

    50 Servings

      Weight

      • 2 oz *Fresh cilantro
      • 2 lb 6 oz *Fresh onions, chopped
      • 3 lb *Fresh green peppers, chopped
      • - - Garlic, minced
      • - - Canola oil
      • 1 lb 8 oz *Fresh celery, chopped
      • 3 lb Frozen corn
      • - - Salt
      • - - Ground black pepper
      • - - Chili powder
      • - - Ground cumin
      • - - Paprika
      • - - Onion powder
      • - - Cinnamon
      • - - Garlic powder
      • - - Oregano
      • - - Low-sodium beef broth
      • 9 oz Canned no-salt-added tomato paste
      • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
      • 7 lb Brown rice, long-grain, regular, dry, parboil
      • - - Water
      • 4 each *Fresh limes
      • - - OR
      • 4 oz Lime juice

      Measure

      • 2 cups *Fresh cilantro
      • 2 qt *Fresh onions, chopped
      • 2 qt 2 cups *Fresh green peppers, chopped
      • ¼ cup Garlic, minced
      • ¼ cup Canola oil
      • 1 qt 2 cups *Fresh celery, chopped
      • 2 qt 1 cup Frozen corn
      • 1 Tbsp Salt
      • 1 tsp Ground black pepper
      • 1 Tbsp 1 tsp Chili powder
      • 2 Tbsp 2 tsp Ground cumin
      • 1 Tbsp 1 tsp Paprika
      • 1 tsp Onion powder
      • 1 tsp Cinnamon
      • 2 tsp Garlic powder
      • 2 tsp Oregano
      • 2 qt Low-sodium beef broth
      • 1 cup Canned no-salt-added tomato paste
      • 2⅔ cups (approx. 2 No. 300 cans) Canned no-salt-added diced tomatoes, undrained
      • 1 gal 2 cups Brown rice, long-grain, regular, dry, parboil
      • 2 qt Water
      • ½ cup *Fresh limes
      • - - OR
      • ½ cup Lime juice

      -

      25 Servings

        Weight

        • 1 oz *Fresh cilantro
        • 1 lb 3 oz *Fresh onions, chopped
        • 1 lb 8 oz *Fresh green peppers, chopped
        • - - Garlic, minced
        • - - Canola oil
        • 12 oz *Fresh celery, chopped
        • 1 lb 8 oz Frozen corn
        • - - Salt
        • - - Ground black pepper
        • - - Chili powder
        • - - Ground cumin
        • - - Paprika
        • - - Onion powder
        • - - Cinnamon
        • - - Garlic powder
        • - - Oregano
        • - - Low-sodium beef broth
        • 4½ oz Canned no-salt-added tomato paste
        • 10 oz Canned no-salt-added diced tomatoes, undrained
        • 3 lb 8 oz Brown rice, long-grain, regular, dry, parboil
        • - - Water
        • 2 each *Fresh limes
        • - - OR
        • 2 oz Lime juice

        Measure

        • 1 cup *Fresh cilantro
        • 1 qt *Fresh onions, chopped
        • 1 qt 1 cup *Fresh green peppers, chopped
        • 2 Tbsp Garlic, minced
        • 2 Tbsp Canola oil
        • 3 cups *Fresh celery, chopped
        • 1 qt ½ cup Frozen corn
        • 1½ tsp Salt
        • ½ tsp Ground black pepper
        • 2 tsp Chili powder
        • 1 Tbsp 1 tsp Ground cumin
        • 2 tsp Paprika
        • ½ tsp Onion powder
        • ½ tsp Cinnamon
        • 1 tsp Garlic powder
        • 1 tsp Oregano
        • 1 qt Low-sodium beef broth
        • ½ cup Canned no-salt-added tomato paste
        • 1⅓ cups (approx. 1 No. 300 can) Canned no-salt-added diced tomatoes, undrained
        • 2 qt 1 cup Brown rice, long-grain, regular, dry, parboil
        • 1 qt Water
        • ¼ cup *Fresh limes
        • - - OR
        • ¼ cup Lime juice

        50 Servings

          Weight

          • 2 oz *Fresh cilantro
          • 2 lb 6 oz *Fresh onions, chopped
          • 3 lb *Fresh green peppers, chopped
          • - - Garlic, minced
          • - - Canola oil
          • 1 lb 8 oz *Fresh celery, chopped
          • 3 lb Frozen corn
          • - - Salt
          • - - Ground black pepper
          • - - Chili powder
          • - - Ground cumin
          • - - Paprika
          • - - Onion powder
          • - - Cinnamon
          • - - Garlic powder
          • - - Oregano
          • - - Low-sodium beef broth
          • 9 oz Canned no-salt-added tomato paste
          • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
          • 7 lb Brown rice, long-grain, regular, dry, parboil
          • - - Water
          • 4 each *Fresh limes
          • - - OR
          • 4 oz Lime juice

          Measure

          • 2 cups *Fresh cilantro
          • 2 qt *Fresh onions, chopped
          • 2 qt 2 cups *Fresh green peppers, chopped
          • ¼ cup Garlic, minced
          • ¼ cup Canola oil
          • 1 qt 2 cups *Fresh celery, chopped
          • 2 qt 1 cup Frozen corn
          • 1 Tbsp Salt
          • 1 tsp Ground black pepper
          • 1 Tbsp 1 tsp Chili powder
          • 2 Tbsp 2 tsp Ground cumin
          • 1 Tbsp 1 tsp Paprika
          • 1 tsp Onion powder
          • 1 tsp Cinnamon
          • 2 tsp Garlic powder
          • 2 tsp Oregano
          • 2 qt Low-sodium beef broth
          • 1 cup Canned no-salt-added tomato paste
          • 2⅔ cups (approx. 2 No. 300 cans) Canned no-salt-added diced tomatoes, undrained
          • 1 gal 2 cups Brown rice, long-grain, regular, dry, parboil
          • 2 qt Water
          • ½ cup *Fresh limes
          • - - OR
          • ½ cup Lime juice

          Instructions

          • Preheat oven:
            Conventional oven: 350 °F.
            Convection oven: 325 °F.
          • Dice cilantro.
            Set aside ½ oz (½ cup) for step 12.
          • Heat oil in a medium stock pot. Add onion peppers garlic, and cilantro. Cook uncovered over medium heat for 2 minutes.
          • Add celery, corn, salt, pepper, and spices. Continue cooking one additional minute stirring constantly.
          • Add beef broth, tomato paste, and diced tomatoes to onion mixture. Bring to a boil. Reduce heat to low and stir occasionally for five minutes.
            Set aside for step 7
          • Place 2 qt 1 cup brown rice (3 lb 8 oz) in each steam table pan (12" x 20" x 4").
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour about 7 lb 5 oz (3½ qts) beef broth mixture in each steam table pan. Add water and stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 45 minutes.
            Convection oven: 325 °F for 40 minutes.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Remove from oven. Squeeze lime juice over rice. Stir well.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Garnish with remaining cilantro.
          • Serve 1½ cups (portion with 8 oz spoodle and 4 oz spoodle).

          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.

          Nutrition

          Serving: 1½ cups (8 oz and 4 oz spoodle) | Calories: 264 | Total Carbohydrate: 61g | Protein: 10g | Total Fat: 4g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 375mg | Dietary Fiber: 7g | Total Sugars: 4g | Vitamin C: 27mg | Vitamin D: 0IU | Calcium: 70mg | Iron: 5mg | Vitamin A: 32mcg