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3.28 from 18 votes

Arroz Con Queso (Rice With Cheese) USDA Recipe for Schools

Arroz Con Queso (Rice With Cheese) consists of brown rice, pinto beans, and low-fat cheddar cheese blended to create a creamy comfort food.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ⅛ cup red/orange vegetable, ⅛ cup vegetable, and 0.5 oz equivalent grains.
OR
Legume as Vegetable: 0.5 oz equivalent meat alternate, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and 0.5 oz equivalent grains.
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
50 Servings
Calories: 208

Ingredients

50 Servings

    Weight

    • - - Water
    • 2 lb Brown rice, long-grain, regular, dry, parboiled
    • 2 oz *Fresh green onions, diced
    • 1 lb 8 oz *Fresh yellow onions, chopped
    • 4 oz *Fresh jalapeño peppers, chopped
    • 2 lb 8 oz *Fresh red bell peppers, diced
    • 1 lb 8 oz Frozen corn, thawed, drained
    • 12 oz Canned green chilies, mild, chopped
    • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
    • 2 lb 12 oz Nonfat sour cream
    • - - Low-fat,1% milk
    • 2 lb Low-fat cheddar cheese,shredded
    • - - Fresh cilantro, chopped
    • 2¹⁄4 oz Whole-wheat flour
    • - - Fresh garlic, minced
    • - - Ancho chili powder
    • - - Garlic powder
    • - - Salt
    • - - Sugar
    • - - OR
    • - - Mexican Seasoning Mix (see Notes)

    Measure

    • 3 qt Water
    • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
    • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
    • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
    • 1 cup *Fresh jalapeño peppers, chopped
    • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
    • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
    • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
    • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
    • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
    • 1 qt 1 cup Low-fat, 1% milk
    • 2 qt Low-fat cheddar cheese, shredded
    • 1¹⁄3 cups Fresh cilantro, chopped
    • ¹⁄2 cup Whole-wheat flour
    • 2 Tbsp Fresh garlic, minced
    • ¹⁄4 cup Ancho chili powder
    • 1 Tbsp 1 tsp Garlic powder
    • 2 tsp Salt
    • 2 Tbsp Sugar
    • - - OR
    • ¼ cup Mexican Seasoning Mix (see Notes)

    100 Servings

      Weight

      • - - Water
      • 4 lb Brown rice, long-grain, regular, dry, parboiled
      • 4 oz *Fresh green onions, diced
      • 3 lb *Fresh yellow onions, chopped
      • 8 oz *Fresh jalapeño peppers, chopped
      • 5 lb *Fresh red bell peppers, diced
      • 3 lb Frozen corn, thawed, drained
      • 1 lb 8 oz Canned green chilies,mild, chopped
      • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
      • 5 lb 8 oz Nonfat sour cream
      • - - Low-fat, 1% milk
      • 4 lb Low-fat cheddar cheese, shredded
      • 2 oz Fresh cilantro, chopped
      • 4¹⁄2 oz Whole-wheat flour
      • - - Fresh garlic, minced
      • 2¹⁄2 oz Ancho chili powder
      • - - Garlic powder
      • - - Salt
      • 2 oz Sugar
      • - - OR
      • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

      Measure

      • 1 gal 2 qt Water
      • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
      • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
      • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
      • 2 cup *Fresh jalapeño peppers, chopped
      • 3 qt 3 cups *Fresh red bell peppers, diced
      • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
      • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
      • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
      • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
      • 2 qt 2 cups Low-fat, 1% milk
      • 1 gal Low-fat cheddar cheese, shredded
      • 2²⁄3 cups Fresh cilantro, chopped
      • ³⁄4 cup Whole-wheat flour
      • ¹⁄4 cup Fresh garlic, minced
      • ¹⁄2 cup Ancho chili powder
      • 2 Tbsp 2 tsp Garlic powder
      • 1 Tbsp 1 tsp Salt
      • ¹⁄4 cup Sugar
      • - - OR
      • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

      -

      50 Servings

        Weight

        • - - Water
        • 2 lb Brown rice, long-grain, regular, dry, parboiled
        • 2 oz *Fresh green onions, diced
        • 1 lb 8 oz *Fresh yellow onions, chopped
        • 4 oz *Fresh jalapeño peppers, chopped
        • 2 lb 8 oz *Fresh red bell peppers, diced
        • 1 lb 8 oz Frozen corn, thawed, drained
        • 12 oz Canned green chilies, mild, chopped
        • 4 lb 4 oz Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 4 lb 4 oz Dry pinto beans, cooked (see Notes)
        • 2 lb 12 oz Nonfat sour cream
        • - - Low-fat,1% milk
        • 2 lb Low-fat cheddar cheese,shredded
        • - - Fresh cilantro, chopped
        • 2¹⁄4 oz Whole-wheat flour
        • - - Fresh garlic, minced
        • - - Ancho chili powder
        • - - Garlic powder
        • - - Salt
        • - - Sugar
        • - - OR
        • - - Mexican Seasoning Mix (see Notes)

        Measure

        • 3 qt Water
        • 1 qt 1 cup 2 Tbsp Brown rice, long-grain, regular, dry, parboiled
        • ¹⁄4 cup 2 Tbsp ²⁄3 tsp *Fresh green onions, diced
        • 1 qt ²⁄3 cup 1 Tbsp 1 tsp *Fresh yellow onions, chopped
        • 1 cup *Fresh jalapeño peppers, chopped
        • 1 qt 3¹⁄2 cups *Fresh red bell peppers, diced
        • 1 qt 2 Tbsp 2 tsp Frozen corn, thawed, drained
        • 2 cups 2 Tbsp ²⁄3 tsp (about ¹⁄4 No. 10 can) Canned green chilies, mild, chopped
        • 2 qt 1¹⁄2 cups (approx. 1 No. 10 can) Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 2 qt 1¹⁄2 cups Dry pinto beans, cooked (see Notes)
        • 1 qt ¹⁄4 cup 2 tsp Nonfat sour cream
        • 1 qt 1 cup Low-fat, 1% milk
        • 2 qt Low-fat cheddar cheese, shredded
        • 1¹⁄3 cups Fresh cilantro, chopped
        • ¹⁄2 cup Whole-wheat flour
        • 2 Tbsp Fresh garlic, minced
        • ¹⁄4 cup Ancho chili powder
        • 1 Tbsp 1 tsp Garlic powder
        • 2 tsp Salt
        • 2 Tbsp Sugar
        • - - OR
        • ¼ cup Mexican Seasoning Mix (see Notes)

        100 Servings

          Weight

          • - - Water
          • 4 lb Brown rice, long-grain, regular, dry, parboiled
          • 4 oz *Fresh green onions, diced
          • 3 lb *Fresh yellow onions, chopped
          • 8 oz *Fresh jalapeño peppers, chopped
          • 5 lb *Fresh red bell peppers, diced
          • 3 lb Frozen corn, thawed, drained
          • 1 lb 8 oz Canned green chilies,mild, chopped
          • 8 lb 8 oz Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 8 lb 8 oz Dry pinto beans, cooked (see Notes)
          • 5 lb 8 oz Nonfat sour cream
          • - - Low-fat, 1% milk
          • 4 lb Low-fat cheddar cheese, shredded
          • 2 oz Fresh cilantro, chopped
          • 4¹⁄2 oz Whole-wheat flour
          • - - Fresh garlic, minced
          • 2¹⁄2 oz Ancho chili powder
          • - - Garlic powder
          • - - Salt
          • 2 oz Sugar
          • - - OR
          • 2¹⁄2 oz Mexican Seasoning Mix (see Notes)

          Measure

          • 1 gal 2 qt Water
          • 2 qt 2¹⁄4 cups Brown rice, long-grain, regular, dry, parboiled
          • ³⁄4 cup 1¹⁄3 tsp *Fresh green onions, diced
          • 2 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh yellow onions, chopped
          • 2 cup *Fresh jalapeño peppers, chopped
          • 3 qt 3 cups *Fresh red bell peppers, diced
          • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Frozen corn, thawed, drained
          • 1 qt ¼ cup 1¹⁄3 tsp (about ¹⁄2 No. 10 can) Canned green chilies, mild, chopped
          • 1 gal 3 cups (about 2 No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 1 gal 3 cups Dry pinto beans, cooked (see Notes)
          • 2 qt ¹⁄2 cup 1 Tbsp 1 tsp Nonfat sour cream
          • 2 qt 2 cups Low-fat, 1% milk
          • 1 gal Low-fat cheddar cheese, shredded
          • 2²⁄3 cups Fresh cilantro, chopped
          • ³⁄4 cup Whole-wheat flour
          • ¹⁄4 cup Fresh garlic, minced
          • ¹⁄2 cup Ancho chili powder
          • 2 Tbsp 2 tsp Garlic powder
          • 1 Tbsp 1 tsp Salt
          • ¹⁄4 cup Sugar
          • - - OR
          • ¹⁄2 cup Mexican Seasoning Mix (see Notes)

          Instructions

          • Boil water.
          • Place 2½ cups 1 Tbsp brown rice (1 lb) in each steam table pan (12" x 20" x 2½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 40 minutes.
            Convection oven: 325 °F for 40 minutes.
            Steamer: 5 lb pressure for 25 minutes.
          • Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Set aside for step 11.
          • Combine onions, jalapeños, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well.
          • Pour 1 gal (about 9 lb) vegetable mixture over each pan of rice. Stir well.
          • Sprinkle 2 cups (about 8 oz) cheese over each pan.
          • Bake:
            Conventional oven: 350 °F for 25–30 minutes.
            Convection oven: 325 °F for 25–30 minutes.
          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 6 fl oz spoodle (³⁄4 cup).

          Notes

          Mexican Seasoning Mix 3⁄4 Cup (About 41⁄2 oz)
          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 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.
          How to Cook Dry Beans
          Special tip for preparing dry beans:
          SOAKING BEANS
          OVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
          QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
          COOKING BEANS
          Once the beans have been soaked, add 1 3⁄4 qt water for every 1 lb of dry beans.
          Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 140 °F or higher.
          OR
          Chill for later use.
          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within
          4 hours.
          1 lb dry pinto beans = about 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.

          Nutrition

          Serving: 0³⁄4 cup (6 fl oz spoodle) | Calories: 208 | Total Carbohydrate: 34g | Protein: 12g | Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 407mg | Potassium: 331mg | Dietary Fiber: 4g | Total Sugars: 6g | Vitamin D: 14IU | Calcium: 276mg | Iron: 2mg