INGREDIENTS
INGREDIENTS
- Vegetable Blend, Corn & Black Bean Fiesta, Roasted, Frozen, 6/2.5#, Simplot Roastworks, 10071179777762 – 24 lbs., 4 oz.
- Cheese, Sauce, Ultimate Creamy, White, Pouch, 6/106oz, 39.75#, Land O Lakes, 39947 – 12 lbs., 8 oz
- Rice, Arroz Frito, 8/3#, Del Real, Product Code 499 – 30 lbs., 14 oz.
- Beef, Carne Asada, 10/2#, Del Real, 2M/MA Product Code 207 – 12 lbs., 8 oz
- Coriander (cilantro) leaves, raw – 1 pt., 1 tbsp., 1 tsp
INSTRUCTIONS
INSTRUCTIONS
HACCP Process: #2 – Same Day Service
Wash and dry all produce.
Prepare the Roasted Corn and Black Beans:
- Place roasted vegetable blend on lined sheet pans and cook for 8–10 minutes. Transfer to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Prepare the Queso Blanco Cheese Sauce:
- Place unopened pouch on perforated steam table pan or tray in steamer. Heat for 12–15 minutes, or until sauce reaches 145°F–155°F. Carefully remove as product will be hot. Transfer queso blanco cheese sauce to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place sealed bag of Arroz Frito rice in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer Mexican rice to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service
Combine hot Arroz Frito rice with queso blanco cheese sauce and mix thoroughly until evenly coated. Hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place sealed bag of carne asada in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer carne asada to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Assembly:
- Place 1 cup cheesy Arroz Frito rice into serving bowl.
- Top with 2 oz of carne asada.
- Add 1/4 cup of roasted corn and black beans.
- Garnish with chopped cilantro.
- Serve immediately.
FOOD SAFETY REMINDERS
FOOD SAFETY REMINDERS
- Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking
- Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
- CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
- CCP: Record time and internal temperature of product when received on daily log.
- Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
- CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140°F must be removed from service until such time as they are reheated to 165°F. Any food not eaten after reheating must be discarded.
- Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
INGREDIENTS
- Vegetable Blend, Corn & Black Bean Fiesta, Roasted, Frozen, 6/2.5#, Simplot Roastworks, 10071179777762 – 24 lbs., 4 oz.
- Cheese, Sauce, Ultimate Creamy, White, Pouch, 6/106oz, 39.75#, Land O Lakes, 39947 – 12 lbs., 8 oz
- Rice, Arroz Frito, 8/3#, Del Real, Product Code 499 – 30 lbs., 14 oz.
- Beef, Carne Asada, 10/2#, Del Real, 2M/MA Product Code 207 – 12 lbs., 8 oz
- Coriander (cilantro) leaves, raw – 1 pt., 1 tbsp., 1 tsp
INSTRUCTIONS
HACCP Process: #2 – Same Day Service
Wash and dry all produce.
Prepare the Roasted Corn and Black Beans:
- Place roasted vegetable blend on lined sheet pans and cook for 8–10 minutes. Transfer to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Prepare the Queso Blanco Cheese Sauce:
- Place unopened pouch on perforated steam table pan or tray in steamer. Heat for 12–15 minutes, or until sauce reaches 145°F–155°F. Carefully remove as product will be hot. Transfer queso blanco cheese sauce to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place sealed bag of Arroz Frito rice in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer Mexican rice to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service
Combine hot Arroz Frito rice with queso blanco cheese sauce and mix thoroughly until evenly coated. Hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place sealed bag of carne asada in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer carne asada to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Assembly:
- Place 1 cup cheesy Arroz Frito rice into serving bowl.
- Top with 2 oz of carne asada.
- Add 1/4 cup of roasted corn and black beans.
- Garnish with chopped cilantro.
- Serve immediately.
FOOD SAFETY REMINDERS
- Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking
- Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
- CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
- CCP: Record time and internal temperature of product when received on daily log.
- Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
- CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140°F must be removed from service until such time as they are reheated to 165°F. Any food not eaten after reheating must be discarded.
- Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
- Serving Size1 serving
- Yield100.00
1 serving (364 gm)
520.249
| Total Fat 22.403 gm | 34.466% |
| Saturated Fat 6.507 gm | 32.533% |
| Trans Fat 0.000* gm | |
| Cholesterol: 52.000 mg | 17.333% |
| Sodium 1341.135 mg | 55.881% |
| Total Carbohydrate 58.072 gm | 19.357% |
| Dietary Fiber 6.062 gm | 24.249% |
| Total Sugars 8.895 gm | |
| Includes 0.000 gm of Added Sugars | |
| Protein 22.794 gm | 45.587% |
| Vitamin A 1.123* | 0.125% |
| Vitamin C 9.207* | 15.346% |
| Vitamin D 0.000 | – |
| Calcium 201.032 | 20.103% |
| Iron 3.700 | 20.557% |
| Potassium 901.742 | 19.186% |
| Saturated Fat % of Calories | 11.256% |
| Added Sugar % of Calories | 0.000% |
^ Indicates user added nutrient.
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.
MEAL COMPONENTS
- 2 oz of Meat/Meat Alternates
- 1.25 oz of Grains
- 0.25 cups of Additional Vegetables
- 0.25 cups of Starchy
ALLERGENS
ADDED SUGAR LIMITATIONS
Not applicable.
Vendors
- Land O Lakes
- Simplot
Dates
- Last Updated06-30-2026
- Created05-23-2026