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Picadillo with Brown Rice

Picadillo with Brown Rice
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® Taco Seasoned Ground Turkey White and Dark CN, #285628 9 lb., 7 oz.
Canned mild salsa 1 qt., 2 1/4 c.
Carrots, sliced and frozen 1 qt., 2 1/4 c.
Peas, frozen 1 qt., 2 1/4 c.
Whole grain brown rice 6 lb., 4 oz.
Tap water 1 gal., 2 qt.

3 oz. turkey taco meat provides 2.0 oz. meat/meat alternate. 1 c. brown rice provides 2.0 oz. eq. whole grain rich. 1?8 c. green peas provides 1?8 c. starchy vegetable. 1?8 c. sliced carrots provides 1?8 c. red/orange vegetable. 1?8 c. salsa provides 1?8 c. red/orange vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories343 cal
Total Fat7 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol 55 mg
Sodium421 mg
Total Carbohydrates51 g
Dietary Fiber5 g
Total Sugars*
Protein21 g
Potassium*
Iron2 g
Calcium40 mg
Vitamin A3589 %
Vitamin C6 mg
Vitamin D0

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 serving

  1. Cook rice according to package instructions.
  2. Combine contents of taco meat bag, frozen peas, frozen carrots and salsa.
  3. Cook using the kettle method or heat using the steamer method for 50 minutes.
  4. Offer each student ¾ c. picadillo with 1 c. of brown rice to provide 2 oz. eq. Meat/Meat Alternate, 2 oz. eq. Whole Grain, ³/8 c. Vegetable.