Source: MRS 2020
MRS: 1345 — Grains (1300s)

Fiesta Rice

Meal Component Contribution:
1 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Whole Grains Vegetables (Other)
  •  Whole Grains
  •  Vegetables (Other)

Rice, Long Grain,Brown, Parboiled, #2139
3  pounds
Spice Blend MS, Southwest, No Salt, #2735
3  tablespoons + 1  teaspoons
Salt, Table, #2219
1  tablespoons
Sauce, Tomato, #10 Can, #2826
1  quarts + 1  cups
Broth, Chicken, Low Sodium, #2510
1  gallons + 1  quarts
Oil, Vegetable, #2507
1/4 cups
Peppers, Green, Diced, Frozen, #1613
3 1/3 cups
Onions, Frozen, Diced, #1610
3 1/3 cups


Place 2 pounds brown parboiled rice in a 4-inch full size steamtable pan that has been sprayed with pan release spray.


Heat chicken stock to boiling and combine with spice blend, salt, and tomato sauce. Add to rice in pan and stir well. Cover with aluminum foil.


Steam for approximately 45 minutes until rice is tender and fluffy. Check at 30 minutes of cooking time for liquid absorption. If needed, add water.


While rice is cooking, heat oil in pan on stove top. Sauté peppers and onions until they are tender.


Add sautéed mixture to cooked rice and cook 5 - 10 minutes more.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.


Place on line for service.
Portion using a #8 scoop (½ cup) per serving. Each portion provides 1 oz. eq. whole grain and 1/8 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

If using frozen peppers and onions, thaw and drain liquid before cooking.

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: Pasta, Rice, and Grains" provides seasoning and serving ideas for rice.

Nutrients Per Serving
24.12 g
Dietary Fiber
1.46 g
3.56 g
691.00 mg
Total Fat
2.12 g
Sat. Fat
0.23 g
Trans Fat
0.00 g

Illustrated Presentation of Fiesta Rice

Chicken stock, spice blend, salt, tomato sauce added to rice.


1 serving of Fiesta Rice