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Arroz Con Pollo USDA Recipe for Child Care Centers

Arroz Con Pollo (Rice With Chicken) is a classic dish that is enjoyed throughout Spain and Latin America. Each country has its own version, but it remains a family favorite. Try this hearty, flavorful recipe today.
CACFP CREDITING INFORMATION
1 chicken tenderloin and ½ cup (No. 8 scoop) rice and vegetable mixture provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
Course: Main Course
Keyword: Child Care Centers, CACFP, 2021-02-batch, 508c, Multicultural
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Grains, Meats, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer
25 Servings
Calories: 166

Ingredients

25 Servings

    Weight

    • 12½ oz Brown rice, long-grain, uncooked
    • 32 fl oz Water
    • - - Salt, table
    • - - Black pepper, ground
    • - - Garlic powder
    • - - Cumin, ground
    • 3 lb 4 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
    • - - Nonstick cooking spray
    • 12½ oz *Onion, fresh, peeled, ¼″ diced
    • 12½ oz *Green bell pepper, fresh, ¼″ diced
    • - - *Garlic, fresh, minced
    • - - Oregano, leaves, dried
    • - - Tomatoes with juice, canned, diced
    • - - Chicken broth, low-sodium

    Measure

    • 2 cup Brown rice, long-grain, uncooked
    • 1 qt Water
    • 2 tsp Salt, table
    • 2 tsp Black pepper, ground
    • 2 tsp Garlic powder
    • 1 Tbsp 1 tsp Cumin, ground
    • 25 tenderloins Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
    • 2 sprays Nonstick cooking spray
    • 3 cup 2 Tbsp *Onion, fresh, peeled, ¼″ diced
    • 3 cup 2 Tbsp *Green bell pepper, fresh, ¼″ diced
    • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
    • 2 Tbsp 2 tsp Oregano, leaves, dried
    • 3 cups 2 Tbsp Tomatoes with juice, canned, diced
    • 1 qt Chicken broth, low-sodium

    50 Servings

      Weight

      • 1 lb 9 oz Brown rice, long-grain, uncooked
      • 64 fl oz Water
      • - - Salt, table
      • - - Black pepper, ground
      • - - Garlic powder
      • - - Cumin, ground
      • 6 lb 8 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
      • - - Nonstick cooking spray
      • 1 lb 9 oz *Onion, fresh, peeled, ¼″ diced
      • 1 lb 9 oz *Green bell pepper, fresh, ¼″ diced
      • - - *Garlic, fresh, minced
      • - - Oregano, leaves, dried
      • - - Tomatoes with juice, canned, diced
      • - - Chicken broth, low-sodium

      Measure

      • 1 qt Brown rice, long-grain, uncooked
      • 2 qt Water
      • 1 Tbsp 1 tsp Salt, table
      • 1 Tbsp 1 tsp Black pepper, ground
      • 1 Tbsp 1 tsp Garlic powder
      • 2 Tbsp 2 tsp Cumin, ground
      • 50 tenderloins Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
      • 2 sprays Nonstick cooking spray
      • 1 qt 2¼ cup *Onion, fresh, peeled, ¼″ diced
      • 1 qt 2¼ cup *Green bell pepper, fresh, ¼″ diced
      • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
      • ⅓ cup Oregano, leaves, dried
      • 1 qt 2¼ cup (⅔ No.10 can) Tomatoes with juice, canned, diced
      • 2 qt Chicken broth, low-sodium

      -

      25 Servings

        Weight

        • 12½ oz Brown rice, long-grain, uncooked
        • 32 fl oz Water
        • - - Salt, table
        • - - Black pepper, ground
        • - - Garlic powder
        • - - Cumin, ground
        • 3 lb 4 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
        • - - Nonstick cooking spray
        • 12½ oz *Onion, fresh, peeled, ¼″ diced
        • 12½ oz *Green bell pepper, fresh, ¼″ diced
        • - - *Garlic, fresh, minced
        • - - Oregano, leaves, dried
        • - - Tomatoes with juice, canned, diced
        • - - Chicken broth, low-sodium

        Measure

        • 2 cup Brown rice, long-grain, uncooked
        • 1 qt Water
        • 2 tsp Salt, table
        • 2 tsp Black pepper, ground
        • 2 tsp Garlic powder
        • 1 Tbsp 1 tsp Cumin, ground
        • 25 tenderloins Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
        • 2 sprays Nonstick cooking spray
        • 3 cup 2 Tbsp *Onion, fresh, peeled, ¼″ diced
        • 3 cup 2 Tbsp *Green bell pepper, fresh, ¼″ diced
        • 6 cloves OR 1 Tbsp *Garlic, fresh, minced
        • 2 Tbsp 2 tsp Oregano, leaves, dried
        • 3 cups 2 Tbsp Tomatoes with juice, canned, diced
        • 1 qt Chicken broth, low-sodium

        50 Servings

          Weight

          • 1 lb 9 oz Brown rice, long-grain, uncooked
          • 64 fl oz Water
          • - - Salt, table
          • - - Black pepper, ground
          • - - Garlic powder
          • - - Cumin, ground
          • 6 lb 8 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
          • - - Nonstick cooking spray
          • 1 lb 9 oz *Onion, fresh, peeled, ¼″ diced
          • 1 lb 9 oz *Green bell pepper, fresh, ¼″ diced
          • - - *Garlic, fresh, minced
          • - - Oregano, leaves, dried
          • - - Tomatoes with juice, canned, diced
          • - - Chicken broth, low-sodium

          Measure

          • 1 qt Brown rice, long-grain, uncooked
          • 2 qt Water
          • 1 Tbsp 1 tsp Salt, table
          • 1 Tbsp 1 tsp Black pepper, ground
          • 1 Tbsp 1 tsp Garlic powder
          • 2 Tbsp 2 tsp Cumin, ground
          • 50 tenderloins Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
          • 2 sprays Nonstick cooking spray
          • 1 qt 2¼ cup *Onion, fresh, peeled, ¼″ diced
          • 1 qt 2¼ cup *Green bell pepper, fresh, ¼″ diced
          • 12 cloves OR 2 Tbsp *Garlic, fresh, minced
          • ⅓ cup Oregano, leaves, dried
          • 1 qt 2¼ cup (⅔ No.10 can) Tomatoes with juice, canned, diced
          • 2 qt Chicken broth, low-sodium

          Instructions

          • Preheat oven to 400 °F.
          • Combine brown rice and water in a large stockpot. Stir once. Heat on medium-high heat to a rolling boil.
          • Cover and reduce heat to medium. Cook for 20–30 minutes over low heat until water is absorbed. Fluff the rice gently with a fork.
          • In a small bowl combine seasonings: salt, black pepper, garlic powder, and cumin.
          • Sprinkle chicken tenderloins with ½ of the seasoning mixture. Reserve the remaining seasoning mixture for step 10.
          • Line a sheet pan with parchment paper, and lightly coat with nonstick cooking spray. Place chicken tenderloins on sheet pan (12″ x 20″ x 2½″).
            For 25 servings, use 1 sheet pan.
            For 50 servings, use 2 sheet pans.
          • Roast for 10–15 minutes.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • While tenderloins are roasting, spray a medium skillet with nonstick cooking spray. Place skillet over medium-high heat.
            For 25 servings, use 2 extra-large skillets.
            For 50 servings, use 4 extra-large skillets.
          • Add onion and peppers, and sauté for 7–10 minutes, or until vegetables are tender. Stir frequently.
          • Add fresh garlic, oregano, tomatoes, and the remaining seasoning mixture. Cook for 15 minutes, stirring frequently.
          • Add chicken broth, and bring to boil.
          • Add cooked rice, stir well, and cover. Cook for 20–25 minutes. Stir occasionally.
          • Serve one chicken tenderloin and ½ cup (No. 8 scoop) rice and vegetable mixture.
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation in ingredients is available.
          One clove is about ½ teaspoon minced.

          Nutrition

          Serving: 1chicken tenderloin and ½ cup (No. 8 scoop) rice and vegetable mixture. | Calories: 166 | Total Carbohydrate: 17g | Protein: 16g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 295mg | Dietary Fiber: 2g | Calcium: 31mg | Iron: 1mg