INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Rice, Long Grain,Brown, Parboiled, #2139 | 4 pounds + 8 ounces |
Water, Municipal, Mississippi | 1 gallons + 2 cups |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Beans, Black, Turtle, Dry, #10 Can, Low Sodium, #2800 | 1 #10 cans + 3 1/2 cups |
Onions, Frozen, Diced, #1610 | 1 quart + 2 cups |
Peppers, Green, Diced, Frozen, #1613 | 1 quart + 1 cup |
Peppers, Jalapeño, Sliced, #2810 | 1 cup |
Garlic Powder, #2709 | 2 tablespoons + 2 teaspoons |
Yogurt, Low Fat. Plain, Bulk, #1325 | 3 quarts |
Milk, Reduced Fat, 2% Milkfat, Bulk | 2 quarts + 2 cups |
Salt, Table, #2723 | 1 tablespoon + 1 teaspoon |
Cheese, Mozzarella, Shredded, USDA | 4 pounds |
Cheese, American, Grated/Shredded, USDA | 3 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 3 pounds |
Cheese, American, Grated/Shredded, USDA | 4 pounds |
1. | Thaw the onions and peppers in the refrigerator overnight. |
2. | COOK RICE:
Rice amounts are based on the USDA Food Buying Guide. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Drain and rinse the black beans. |
4. | For 100 servings, combine the black beans, onions, peppers with the jalapenos, garlic powder, yogurt , milk, salt, 4 pounds of shredded mozzarella cheese, and 3 pounds of American cheese. Add this mixture to the rice and mix gently to combine. |
5. | Spread 2 quarts and 2 cups of the Arroz con Queso in each 12" x 20" x 2½" steam table pan. |
6. | To Bake: Conventional oven: 350 degrees F, 40 minutes. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
7. | Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and dice tomatoes in ½ inch pieces. |
8. | Remove the casserole from the 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. |
9. | Cut each pan 5 x 5 (25 portions per pan) or portion with #8 scoop (½ cup serving). |
10. | 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 or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
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.
1. | Combining black bean mixture with rice | 2. | Baked Arroz con Queso in a sheetpan |
3. | 1 serving of Arroz con Queso |