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Spanish Rice USDA Recipe for Child Care Centers

This flavorful and healthful Spanish Rice recipe includes brown rice, onions, green bell peppers, spices, tomatoes, and lime juice and has tons of flavor, which makes it a great side dish for a variety of meals.
CACFP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄4 cup vegetable and 1 oz equivalent grains.
Course: Side Dish
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
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
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 151

Ingredients

25 Servings

    Weight

    • 1 oz Cilantro, fresh
    • 1 lb 3 oz *Onions, fresh, minced
    • 1 lb 3 oz *Green peppers, fresh, minced
    • - - Garlic cloves, minced
    • - - Canola oil
    • 4 oz *Celery, fresh, minced
    • 1 lb 3 oz Corn, frozen
    • - - Salt
    • - - Black or white pepper, ground
    • - - Chili powder
    • - - Cumin, ground
    • - - Paprika
    • - - Onion powder
    • - - Cinnamon
    • - - Garlic powder
    • - - Oregano
    • - - Beef broth, low-sodium
    • 4½ oz No-salt-added tomato paste, canned
    • 10 oz No-salt-added tomatoes, canned, diced, undrained
    • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboil
    • - - *Limes, fresh
    • - - OR
    • - - Lime juice

    Measure

    • 1¾ cups *Cilantro, fresh
    • 3¾ cups *Onions, fresh, minced
    • 3½ cups 1 Tbsp *Green peppers, fresh,
    • 2 each Garlic cloves, minced
    • 2 Tbsp Canola oil
    • ¾ cup 1½ tsp *Celery, fresh, minced
    • 3½ cups Corn, frozen
    • 1½ tsp Salt
    • ½ tsp Black or white pepper, ground
    • 2 tsp Chili powder
    • 1 Tbsp 1 tsp Cumin, ground
    • 2 tsp Paprika
    • ½ tsp Onion powder
    • ½ tsp Cinnamon
    • 1 tsp Garlic powder
    • 1 tsp Oregano
    • 1 qt Beef broth, low-sodium
    • ½ cup No-salt-added tomato paste, canned
    • 1⅓ cups (approx. ¹⁄8 No. 10 can) No-salt-added tomatoes, canned, diced, undrained
    • 1 qt Brown rice, long-grain, regular, dry, parboil
    • 2 each *Limes, fresh
    • - - OR
    • ¼ cup Lime juice

    50 Servings

      Weight

      • 2 oz Cilantro, fresh
      • 2 lb 6 oz *Onions, fresh, minced
      • 2 lb 6 oz *Green peppers, fresh, minced
      • - - Garlic cloves, minced
      • - - Canola oil
      • 8 oz Celery, fresh, minced
      • 2 lb 6 oz Corn, frozen
      • - - Salt
      • - - Black or white pepper, ground
      • - - Chili powder
      • - - Cumin, ground
      • - - Paprika
      • - - Onion powder
      • - - Cinnamon
      • - - Garlic powder
      • - - Oregano
      • - - Beef broth, low-sodium
      • 9 oz No-salt-added tomato, paste, canned
      • 1 lb 4 oz No-salt-added tomatoes, canned, diced, undrained
      • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
      • - - *Limes, fresh
      • - - OR
      • - - Lime juice

      Measure

      • 3½ cups Cilantro, fresh
      • 1 qt 3½ cups *Onions, fresh, minced
      • 1 qt 3 cups 2 Tbsp *Green peppers, fresh, minced
      • 4 each Garlic cloves, minced
      • ¼ cup Canola oil
      • 1½ cups 1 Tbsp *Celery, fresh, minced
      • 1 qt 3 cups Corn, frozen
      • 1 Tbsp Salt
      • 1 tsp Black or white pepper, ground
      • 1 Tbsp 1 tsp Chili powder
      • 2 Tbsp 2 tsp Cumin, ground
      • 1 Tbsp 1 tsp Paprika
      • 1 tsp Onion powder
      • 1 tsp Cinnamon
      • 2 tsp Garlic powder
      • 2 tsp Oregano
      • 2 qt Beef broth, low-sodium
      • 1 cup No-salt-added tomato paste, canned
      • 2⅔ cups (approx. ¹⁄4 No. 10 can) No-salt-added tomatoes, canned, diced, undrained
      • 2 qt Brown rice, long-grain, regular, dry, parboil
      • 4 each *Limes, fresh
      • - - OR
      • ½ cup Lime juice

      -

      25 Servings

        Weight

        • 1 oz Cilantro, fresh
        • 1 lb 3 oz *Onions, fresh, minced
        • 1 lb 3 oz *Green peppers, fresh, minced
        • - - Garlic cloves, minced
        • - - Canola oil
        • 4 oz *Celery, fresh, minced
        • 1 lb 3 oz Corn, frozen
        • - - Salt
        • - - Black or white pepper, ground
        • - - Chili powder
        • - - Cumin, ground
        • - - Paprika
        • - - Onion powder
        • - - Cinnamon
        • - - Garlic powder
        • - - Oregano
        • - - Beef broth, low-sodium
        • 4½ oz No-salt-added tomato paste, canned
        • 10 oz No-salt-added tomatoes, canned, diced, undrained
        • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboil
        • - - *Limes, fresh
        • - - OR
        • - - Lime juice

        Measure

        • 1¾ cups *Cilantro, fresh
        • 3¾ cups *Onions, fresh, minced
        • 3½ cups 1 Tbsp *Green peppers, fresh,
        • 2 each Garlic cloves, minced
        • 2 Tbsp Canola oil
        • ¾ cup 1½ tsp *Celery, fresh, minced
        • 3½ cups Corn, frozen
        • 1½ tsp Salt
        • ½ tsp Black or white pepper, ground
        • 2 tsp Chili powder
        • 1 Tbsp 1 tsp Cumin, ground
        • 2 tsp Paprika
        • ½ tsp Onion powder
        • ½ tsp Cinnamon
        • 1 tsp Garlic powder
        • 1 tsp Oregano
        • 1 qt Beef broth, low-sodium
        • ½ cup No-salt-added tomato paste, canned
        • 1⅓ cups (approx. ¹⁄8 No. 10 can) No-salt-added tomatoes, canned, diced, undrained
        • 1 qt Brown rice, long-grain, regular, dry, parboil
        • 2 each *Limes, fresh
        • - - OR
        • ¼ cup Lime juice

        50 Servings

          Weight

          • 2 oz Cilantro, fresh
          • 2 lb 6 oz *Onions, fresh, minced
          • 2 lb 6 oz *Green peppers, fresh, minced
          • - - Garlic cloves, minced
          • - - Canola oil
          • 8 oz Celery, fresh, minced
          • 2 lb 6 oz Corn, frozen
          • - - Salt
          • - - Black or white pepper, ground
          • - - Chili powder
          • - - Cumin, ground
          • - - Paprika
          • - - Onion powder
          • - - Cinnamon
          • - - Garlic powder
          • - - Oregano
          • - - Beef broth, low-sodium
          • 9 oz No-salt-added tomato, paste, canned
          • 1 lb 4 oz No-salt-added tomatoes, canned, diced, undrained
          • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
          • - - *Limes, fresh
          • - - OR
          • - - Lime juice

          Measure

          • 3½ cups Cilantro, fresh
          • 1 qt 3½ cups *Onions, fresh, minced
          • 1 qt 3 cups 2 Tbsp *Green peppers, fresh, minced
          • 4 each Garlic cloves, minced
          • ¼ cup Canola oil
          • 1½ cups 1 Tbsp *Celery, fresh, minced
          • 1 qt 3 cups Corn, frozen
          • 1 Tbsp Salt
          • 1 tsp Black or white pepper, ground
          • 1 Tbsp 1 tsp Chili powder
          • 2 Tbsp 2 tsp Cumin, ground
          • 1 Tbsp 1 tsp Paprika
          • 1 tsp Onion powder
          • 1 tsp Cinnamon
          • 2 tsp Garlic powder
          • 2 tsp Oregano
          • 2 qt Beef broth, low-sodium
          • 1 cup No-salt-added tomato paste, canned
          • 2⅔ cups (approx. ¹⁄4 No. 10 can) No-salt-added tomatoes, canned, diced, undrained
          • 2 qt Brown rice, long-grain, regular, dry, parboil
          • 4 each *Limes, fresh
          • - - OR
          • ½ cup Lime juice

          Instructions

          • Mince cilantro. Set aside ¹⁄2 oz for step 12.
          • Place cilantro, onions, peppers, and garlic cloves in a food processor. Blend ingredients until minced.
          • Heat oil in a medium stock pot. Add onion mixture. 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.
            Set aside for step 7.
          • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12′′ x 20′′ x 4′′).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour 3 qt 3 cups (about 6 lb 12 oz) beef broth mixture into each steam table pan. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 45 minutes.
            Convection oven: 350 °F for 40 minutes.
          • Critical Control Point: Heat to 140 °F or higher.
          • 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.
          • Portion with No. 8 scoop (¹⁄2 cup).

          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: 0For No. 8 scoop (¹⁄2 cup). | Calories: 151 | Total Carbohydrate: 30g | Protein: 4g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 184mg | Potassium: 270mg | Dietary Fiber: 4g | Total Sugars: 3g | Vitamin D: 0IU | Calcium: 29mg | Iron: 1mg