Ground Turkey and Beef Spanish Rice USDA Recipe for Family Child Care

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Ground Turkey and Beef Spanish Rice USDA Recipe for Family Child Care

Ground Turkey and Beef Spanish Rice dish is a satisfying variation of the Mexican recipe, Spanish Rice. Lean ground turkey and beef are cooked, with green peppers, onions, celery, and corn, in a savory sauce flavored with vibrant seasonings that include garlic, cilantro and cinnamon.

CACFP Home Childcare Crediting Information

1¼ cup (8 oz spoodle and 2 oz spoodle) provides ½ cup vegetable (⅛ cup starchy vegetable, ⅜ cup other vegetable), 1 oz equivalent meat, and 1 oz equivalent grains.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Keyword: Recipes for Home, Home

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

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Starchy Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Boil, Sauté

Season: Fall, Spring, Winter

6 Servings

Calories: 251

Ingredients

½ cup or 4 oz Lean ground turkey
½ cup or 3 oz Lean ground beef
½ cup Fresh cilantro, chopped
1½ cups or 6 oz Fresh onions, diced
1¾ cups or 7 oz Fresh green bell peppers, diced
½ tsp Garlic, minced
2 cups Canola oil
2 cups or 7 oz Fresh celery, diced
1½ cups or 7 oz Frozen corn, thawed, drained
½ tsp Salt
¼ tsp Black pepper
½ tsp Chili powder
1 tsp Cumin
½ tsp Paprika
¼ tsp Onion powder
¼ tsp Cinnamon
¼ tsp Garlic powder
2 tsp Ancho chili powder
- - OR
2 tsp Mexican Seasoning Mix (See Notes Section)
¼ tsp Oregano
2 cups Water
2 tsp Low-sodium beef base
¼ cup or 2 oz Canned no-salt-added tomato paste
¾ cup or 6 oz Canned no-salt-added diced tomatoes, undrained
1 cup or 7 oz Brown rice, long-grain, regular, dry, parboiled
¼ cup or 2 oz Juice of fresh lime

-

½ cup or 4 oz Lean ground turkey
½ cup or 3 oz Lean ground beef
½ cup Fresh cilantro, chopped
1½ cups or 6 oz Fresh onions, diced
1¾ cups or 7 oz Fresh green bell peppers, diced
½ tsp Garlic, minced
2 cups Canola oil
2 cups or 7 oz Fresh celery, diced
1½ cups or 7 oz Frozen corn, thawed, drained
½ tsp Salt
¼ tsp Black pepper
½ tsp Chili powder
1 tsp Cumin
½ tsp Paprika
¼ tsp Onion powder
¼ tsp Cinnamon
¼ tsp Garlic powder
2 tsp Ancho chili powder
- - OR
2 tsp Mexican Seasoning Mix (See Notes Section)
¼ tsp Oregano
2 cups Water
2 tsp Low-sodium beef base
¼ cup or 2 oz Canned no-salt-added tomato paste
¾ cup or 6 oz Canned no-salt-added diced tomatoes, undrained
1 cup or 7 oz Brown rice, long-grain, regular, dry, parboiled
¼ cup or 2 oz Juice of fresh lime

Instructions

Preheat oven:
Conventional oven: 350 °F.
Convection oven: 325 °F.
Place ground turkey and ground beef in a large skillet. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Remove meat from heat. Drain beef and turkey in a colander. Set aside for step 10.
Critical Control Point: Hold for hot service at 140 °F or higher.
Heat oil in a large saucepan.
Reserve ¼ cup cilantro for step 20.
Place remaining cilantro, onions, peppers, and garlic cloves in pot. Sauté frequently over medium high heat for 2-3 minutes.
Add celery, and corn. Stir well.
Add cooked meat and stir well.
Simmer uncovered over medium low heat for 2 minutes. Add salt, pepper, chili powder, cumin, paprika, onion powder, cinnamon, garlic powder, chili powder or Mexican seasoning mix and oregano. Continue cooking one additional minute, stirring constantly.
Add water, beef base, tomato paste, and diced tomatoes. Stir well.
Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 15.
Place 1 cup brown rice in a 9”x 9” baking dish.
Pour meat mixture over rice. Stir well. Cover pan tightly.
Bake:
Conventional oven: 350 °F for 35-40 minutes.
Convection oven: 350 °F for 35 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Remove pan from oven. Squeeze ¼ cup lime juice over pan. Stir well.
Critical Control Point: Hold at 140 °F or higher until served.
Garnish with remaining cilantro.
Serve 1. (Portion with 1 cup and ¼ cup measuring cups or 8 oz spoodle and 2 oz spoodle).

Notes

Mexican Seasoning Mix:

Makes ¾ cup (about 4½ oz) Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

Nutrition