Spanish Rice USDA Recipe for Family Child Care

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Spanish Rice USDA Recipe for Family Child Care

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 Home Childcare Crediting Information

1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable), and 1 oz equivalent grains.

SOURCE

CACFP Home Childcare 6-Serving Recipe Project.

Prep Time20

Cook Time1

Course: Side Dish

Keyword: Recipes for Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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

6 Servings

Calories: 184

Ingredients

2 Tbsp or ¼ oz Fresh cilantro
1 cup or 4 oz Fresh onions, chopped
1 cup or 5½ oz Fresh green peppers, chopped
½ tsp Fresh garlic cloves, minced
2 tsp Canola oil
¼ cup or 4 oz Fresh celery, chopped
1⅓ cups or 5½ oz Frozen corn
½ tsp Salt
¼ tsp Ground black pepper
½ tsp Chili powder
1 tsp Ground cumin
½ tsp Paprika
⅛ tsp Onion powder
⅛ tsp Cinnamon
¼ tsp Garlic powder
¼ tsp Oregano
1 cup Low-sodium beef broth
2 Tbsp or 1½ oz Canned no-salt-added tomato paste
⅓ cup or 2½ oz Canned no-salt-added diced tomatoes, undrained
1 cup or 7 oz Brown rice, long-grain, regular, dry, parboil
1 cup Water
1 Fresh lime
- - OR
1 Tbsp Lime juice

-

2 Tbsp or ¼ oz Fresh cilantro
1 cup or 4 oz Fresh onions, chopped
1 cup or 5½ oz Fresh green peppers, chopped
½ tsp Fresh garlic cloves, minced
2 tsp Canola oil
¼ cup or 4 oz Fresh celery, chopped
1⅓ cups or 5½ oz Frozen corn
½ tsp Salt
¼ tsp Ground black pepper
½ tsp Chili powder
1 tsp Ground cumin
½ tsp Paprika
⅛ tsp Onion powder
⅛ tsp Cinnamon
¼ tsp Garlic powder
¼ tsp Oregano
1 cup Low-sodium beef broth
2 Tbsp or 1½ oz Canned no-salt-added tomato paste
⅓ cup or 2½ oz Canned no-salt-added diced tomatoes, undrained
1 cup or 7 oz Brown rice, long-grain, regular, dry, parboil
1 cup Water
1 Fresh lime
- - OR
1 Tbsp Lime juice

Instructions

Preheat oven:
Conventional oven: 350 °F.
Convection oven: 325 °F.
Dice cilantro.
Set aside 1 Tbsp for step 12.
Heat oil in a medium saucepan. Add onions, peppers, garlic cloves, and 1 Tbsp cilantro. Sauté 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 cook for 5 minutes, stirring occasionally. Set aside for step 7.
Place brown rice in a medium baking dish (9” x 13” x 2”).
Pour 3 cups beef broth mixture over rice. Add water and stir. Cover baking dish 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 at 140 °F or higher until served.
Garnish with remaining cilantro.
Serve 1 cup (portion with a 1 cup measuring cup or an 8 oz spoodle).

Nutrition