Red Beans and Rice USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Rice and beans is a staple dish in many South American countries. The popular duo is sometimes called “casamiento” or “matrimonio,” which means wedding or marriage. Rice and beans is also a popular part of Creole cuisine in Louisiana.
CACFP CREDITING INFORMATION
¾ cup provides legume as meat alternate: 1½ oz equivalent meat alternate, ¼ cup vegetable and ½ oz equivalent grain; or legume as vegetable: no equivalent meat alternate and 5⁄8 cup vegetable and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
5 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/batch3_recipes 21-30_508c/Red-Beans-and-Rice_508c.pdf
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked

Quantity
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked

Ingredients
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked

Quantity
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked
*See Marketing Guide

Ingredients
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked

Quantity
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked
*See Marketing Guide

Ingredients
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked

Quantity
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked
*See Marketing Guide

Ingredients
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked

Quantity
 

  • 1 tablespoon Olive oil
  • 1½ cups Onions, fresh, peeled, ¼" diced
  • 1½ cups Green bell peppers, fresh, ¼" diced
  • 3 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¾ cup Brown rice, instant, uncooked
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Oregano, leaves, dried
  • ½ teaspoon Salt, table
  • ½ teaspoon Black pepper, ground
  • 2 cups Chicken broth, low-sodium
  • 3 cups Kidney beans, dark red, canned, low-sodium, drained and rinsed
  • - - OR
  • 3 cups Kidney beans, dry, cooked
*See Marketing Guide

Instructions
 

  • Heat oil on medium-high in a medium skillet.
  • Add onions and peppers. Sauté for about 3 minutes or until onions are soft.
  • Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.
  • Cook for 1 minute or until rice and spices become toasted, stirring constantly.
  • When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium–high, and bring to a boil.
  • Stir in kidney beans. Reduce heat to medium, and simmer for 5 minutes or until rice becomes tender. Heat to a temperature of 140 °F for at least 15 seconds.
  • Serve ¾ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Red Beans and Rice USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¾ cup
Calories
173
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
1
mg
0
%
Sodium
 
313
mg
14
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
2
g
2
%
Protein
 
7
g
14
%
Calcium
 
41
mg
4
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Tips for Soaking Dry Beans
1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.
Overnight Method: Add 1¾ qts cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1¾ qts 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.
Tips for Cooking Dry Beans
Once the beans have been soaked, add 1¾ qts water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
Yield / Volume