Fiesta Rice & Beans Bowl/Shaker
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of the Fiesta Rice & Beans Bowl recipe.
Click here to view and download the PDF version of the Fiesta Rice & Beans Shaker recipe.
Process #2 – Same day service
Servings: 50
Ingredients
3 pounds + 2 ounces Rice, Brown, dry
2 ½ quarts Water
¾ gallon + ½ cup Corn, frozen or canned, tempered
¾ gallon + ½ cup (1 ¼-#10 cans) Salsa, canned
1 ½ gallons + 1 cup (4-#10 cans) Black beans, canned, drained or cooked from dry
1 cup Taco seasoning
3 pounds + 2 ounces Corn tortilla chips, minimum 1 ounce equivalent grain, individual bags or 50 Corn tortilla chips, bulk
2 pounds + 6 ounces Romaine lettuce
Optional Garnishes
½ – #10 can Black olives, drained
½ – #10 can Jalapenos, sliced, canned
2 pounds Onion, diced
Cilantro, fresh
Optional Salad Dressing
1- #10 can Salsa, canned
1 1/8 cups Ranch, dairy-free
Servings: 100
Ingredients
6 pounds + 4 ounces Rice, Brown, dry
1 gallon + 1 quart Water
1 ½ gallons + 1 cup Corn, frozen or canned, tempered
1 ½ gallons + 1 cup (2 ½ -#10 cans) Salsa, canned
3 gallons + 1 pint (8-#10 cans) Black beans, canned, drained or cooked from dry
2 cups Taco seasoning
6 pounds + 4 ounces Corn tortilla chips, minimum 1 ounce equivalent grain, individual bags or 100 Corn tortilla chips, bulk
4 pounds + 12 ounces Romaine lettuce
Optional Garnishes
1 – #10 can Black olives, drained
1- #10 can Jalapenos, sliced, canned
4 pounds Onion, diced
Cilantro, fresh
Optional Salad Dressing
2- #10 cans Salsa, canned
2 ¼ cups Ranch, dairy-free
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Prepare rice by combining with water and cook. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
HACCP Critical Control Point: Hold at 135°F or higher.
2. Combine corn, black beans, salsa and taco seasoning in tilt skillet or steamer, heating thoroughly, about 10 minutes. Transfer to serving pan and keep warm until service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
4. Prepare salad dressing by combining the salsa and dairy-free ranch. Portion into 2 ounce soufflé cups, if desired.
If making the shaker:
5. Layer ingredients into 16-oz cup as follows:
- ½ cup rice
- 1 cup bean and corn mixture
- ¼ cup chopped romaine lettuce
- 1/8 cup of any optional garnishes- onion, jalapenos, olives.
- 1 ounce crushed tortilla chips
6. Cover the cup with lid.
Serving information for bowl
Portion one #8 scoop (1/2 cup) of rice in a bowl and top with two #8 scoops (1 cup) of bean mixture.
Garnish with optional lettuce, olives, jalapenos and/or diced onions and a pinch of fresh cilantro. Serve tortilla chips on the side. Each serving provides 2 meat/meat alternates, 2 oz equivalent grains, ¼ cup starchy vegetable and 1/8 cup red/orange vegetable.
Serving information for shaker
Serve salad shaker with creamy salsa dressing or salad dressing of customer’s choice. For best results, have customer remove lid from the cup and pour dressing in. Place lid back on cup and shake the salad until ingredients are mixed.
Each serving provides 2 meat/meat alternates, 2 oz equivalent grains, ¼ cup starchy vegetable and ¼ cup red/orange vegetable and 1/8 cup dark green vegetable.
Nutrition information
Calories: 371 Total Fat: 13g Saturated Fat: 4g Monounsaturated Fat: 6g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 61g Fiber: 16g Total Sugar: 15g Protein: 14g Sodium: 755mg Vitamin A: 263μg Vitamin C: 12mg Calcium: 260mg Iron: 5mg Folate: 262μg
Nutrition information for Salsa Ranch Dressing
Calories: 98 Total Fat: 9g Saturated Fat: 1g Carbohydrate: 5g (1g Fiber) Protein: 12g Sodium: 410mg
Serving Information for Childcare Programs
In the classroom, portion ¼ cup of rice with ½ cup bean and corn mixture over the rice on each plate. Top with optional garnishes and ½ ounce crushed tortilla chips. Each serving provides 1 meat/meat alternate, 1 ½ oz. equivalent grains and ¼ cup vegetables.
Nutrition Information for childcare programs
Calories: 186 Total Fat: 6.5g Saturated Fat: 2g Monounsaturated Fat: 3g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 30g Fiber: 8g Total Sugar: 7.5g Protein: 7g Sodium: 377mg Vitamin A: 132μg Vitamin C: 6mg Calcium: 130mg Iron: 2.5mg Folate: 131μg
Nutrition Information for Salsa Ranch Dressing
Calories: 98 Total Fat: 9g Saturated Fat: 1g Carbohydrate: 5g (1g Fiber) Protein: 12g Sodium: 410mg
