Source: MRS 2015
MRS: 900 — Vegetarian Entrées (900s)

Arroz con Queso

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ¾ oz. eq. whole grain, ¼ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
4  pounds + 8  ounces
Water, Municipal, Mississippi
1  gallons + 2  cups
Beans, Black, Turtle, Dry, #10 Can, #2800
1  #10 cans + 3 1/2 cups
Onions, Frozen, Diced, #1610
3  pounds
Peppers, Green, Diced, Frozen, #1613
1  pounds + 8  ounces
Peppers, Jalapeño, Sliced, #2810
8  ounces
Garlic Powder, #2709
2  tablespoons + 2  teaspoons
Yogurt, Low Fat. Plain, Bulk, #1325
6  pounds
Milk, Reduced Fat, 2% Milkfat, Bulk
2  quarts + 2  cups
Salt, Table, #2219
1  tablespoons + 1  teaspoons
Cheese, Mozzarella, Shredded, #1307
4  pounds
Cheese, American, Grated/Shredded, #1306
3  pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110
3  pounds
Cheese, American, Grated/Shredded, #1306
6  pounds
DIRECTIONS

1.

COOK RICE:

  • Place 3 pounds of brown rice in each steamtable pan (12" x 20" x 4").  Use two pans for 100 servings. Add 2 quarts and 2 cups of hot water to each pan.
  • Add 2 teaspoons salt to each pan and mix.
  • Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water.

Do not overcook the rice.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F until ready to use in recipe.

2.

Drain and rinse black beans.  Combine with other ingredients and add to rice. Spread 1 gallon and 1 quart of mixture in each 12" x 20" x 2½" steamtable pan.

3.

To Bake:

Conventional oven: 350 degrees F, 45 minutes.
Convection oven: 325 degrees F, 40 minutes.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Remove from oven and sprinkle 3 cups of chopped tomatoes and 1 quart and 1 cup of American cheese over top of each steamtable pan and bake for 5 minutes until cheese is melted.

5.

Cut each pan 5 x 5 (25 portions per pan) or portion with #8 scoop (½ cup serving).

6.

Each ½ cup serving provides 2 oz. eq. meat/meat alternate,  ¾ oz. eq. whole grain, and ¼ cup other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Do not overcook rice because this increases the volume.

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for entrées.

Nutrients Per Serving
Calories
344
Carbohydrates
29.61 g
Dietary Fiber
4.43 g
Protein
20.36 g
Sodium
853.01 mg
Total Fat
16.07 g
Sat. Fat
10.88 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Arroz con Queso
1.

Combining black bean mixture with rice

2.

Baked Arroz con Queso in a sheetpan

3.

1 serving of Arroz con Queso