Stir-Fry Fajita Chicken, Squash, and Corn USDA Recipe for Schools (2nd Place Winner)

This main dish creatively combines southwest spices with an Asian cooking style, blending the flavors of locally grown produce with fajita chicken strips, all stir-fried to perfection.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) stir-fry mixture over ½ cup (No. 8 scoop) brown rice provides 1¼ oz equivalent meat, ³⁄8 cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable, and 1 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 6 lb Brown rice, long-grain, regular, dry
    • - - Granulated garlic
    • - - Salt-free chili-lime seasoning blend
    • - - Fresh cilantro, chopped
    • - - canola oil
    • 2 lb *Fresh onions, diced
    • 8 lb Frozen, cooked fajita chicken strips, thawed
    • 8 lb *Fresh butternut squash, peeled, cubed ½”
    • 2 lb *Fresh red bell peppers, diced ½”
    • 4 lb Frozen corn, thawed, drained
    • 2 lb Canned, diced green chilies
    • 2 lb 4 oz Canned low-sodium diced tomatoes
    • - - Ground black pepper
    • - - Ground cumin
    • - - Garlic powder

    Measure

    • 1 gal 2 qt Water
    • 3 qt 3 cups Brown rice, long-grain, regular, dry
    • 2 tsp Granulated garlic
    • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
    • ½ cup Fresh cilantro, chopped
    • 1 cup canola oil
    • 1 qt 2¼ cups *Fresh onions, diced
    • 2 gal Frozen, cooked fajita chicken strips, thawed
    • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
    • 1 qt 2 cups *Fresh red bell peppers, diced ½”
    • 2 qt 3 cups Frozen corn, thawed, drained
    • 1 qt (1 No. 10 can) Canned, diced green chilies
    • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
    • 1 Tbsp 1 tsp Ground black pepper
    • 2 Tbsp Ground cumin
    • 1 Tbsp 1 tsp Garlic powder

    100 Servings

      Weight

      • - - Water
      • 12 lb Brown rice, long-grain, regular, dry
      • - - Granulated garlic
      • - - Salt-free chili-lime seasoning blend
      • - - Fresh cilantro, chopped
      • - - Canola oil
      • 4 lb *Fresh onions, diced
      • 16 lb Frozen, cooked fajita chicken strips, thawed
      • 16 lb *Fresh butternut squash, peeled, cubed ½”
      • 4 lb *Fresh red bell peppers, diced ½”
      • 8 lb Frozen corn, thawed, drained
      • 4 lb - Canned, diced green chilies
      • 4 lb 8 oz Canned low-sodium diced tomatoes
      • - - Ground black pepper
      • - - Ground cumin
      • - - Garlic powder

      Measure

      • 3 gal Water
      • 1 gal 3½ qt Brown rice, long-grain, regular, dry
      • 1 Tbsp 1 tsp Granulated garlic
      • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
      • 1 cup Fresh cilantro, chopped
      • 2 cups Canola oil
      • 3 qt ½ cup *Fresh onions, diced
      • 4 gal Frozen, cooked fajita chicken strips, thawed
      • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
      • 3 qt *Fresh red bell peppers, diced ½”
      • 1 gal 1½ qt Frozen corn, thawed, drained
      • 2 qt (2 No. 10 cans) Canned, diced green chilies
      • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
      • 2 Tbsp 2 tsp Ground black pepper
      • ¼ cup Ground cumin
      • 2 Tbsp 2 tsp Garlic powder

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 6 lb Brown rice, long-grain, regular, dry
        • - - Granulated garlic
        • - - Salt-free chili-lime seasoning blend
        • - - Fresh cilantro, chopped
        • - - canola oil
        • 2 lb *Fresh onions, diced
        • 8 lb Frozen, cooked fajita chicken strips, thawed
        • 8 lb *Fresh butternut squash, peeled, cubed ½”
        • 2 lb *Fresh red bell peppers, diced ½”
        • 4 lb Frozen corn, thawed, drained
        • 2 lb Canned, diced green chilies
        • 2 lb 4 oz Canned low-sodium diced tomatoes
        • - - Ground black pepper
        • - - Ground cumin
        • - - Garlic powder

        Measure

        • 1 gal 2 qt Water
        • 3 qt 3 cups Brown rice, long-grain, regular, dry
        • 2 tsp Granulated garlic
        • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
        • ½ cup Fresh cilantro, chopped
        • 1 cup canola oil
        • 1 qt 2¼ cups *Fresh onions, diced
        • 2 gal Frozen, cooked fajita chicken strips, thawed
        • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
        • 1 qt 2 cups *Fresh red bell peppers, diced ½”
        • 2 qt 3 cups Frozen corn, thawed, drained
        • 1 qt (1 No. 10 can) Canned, diced green chilies
        • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
        • 1 Tbsp 1 tsp Ground black pepper
        • 2 Tbsp Ground cumin
        • 1 Tbsp 1 tsp Garlic powder

        100 Servings

          Weight

          • - - Water
          • 12 lb Brown rice, long-grain, regular, dry
          • - - Granulated garlic
          • - - Salt-free chili-lime seasoning blend
          • - - Fresh cilantro, chopped
          • - - Canola oil
          • 4 lb *Fresh onions, diced
          • 16 lb Frozen, cooked fajita chicken strips, thawed
          • 16 lb *Fresh butternut squash, peeled, cubed ½”
          • 4 lb *Fresh red bell peppers, diced ½”
          • 8 lb Frozen corn, thawed, drained
          • 4 lb - Canned, diced green chilies
          • 4 lb 8 oz Canned low-sodium diced tomatoes
          • - - Ground black pepper
          • - - Ground cumin
          • - - Garlic powder

          Measure

          • 3 gal Water
          • 1 gal 3½ qt Brown rice, long-grain, regular, dry
          • 1 Tbsp 1 tsp Granulated garlic
          • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
          • 1 cup Fresh cilantro, chopped
          • 2 cups Canola oil
          • 3 qt ½ cup *Fresh onions, diced
          • 4 gal Frozen, cooked fajita chicken strips, thawed
          • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
          • 3 qt *Fresh red bell peppers, diced ½”
          • 1 gal 1½ qt Frozen corn, thawed, drained
          • 2 qt (2 No. 10 cans) Canned, diced green chilies
          • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
          • 2 Tbsp 2 tsp Ground black pepper
          • ¼ cup Ground cumin
          • 2 Tbsp 2 tsp Garlic powder

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 6 lb Brown rice, long-grain, regular, dry
            • - - Granulated garlic
            • - - Salt-free chili-lime seasoning blend
            • - - Fresh cilantro, chopped
            • - - canola oil
            • 2 lb *Fresh onions, diced
            • 8 lb Frozen, cooked fajita chicken strips, thawed
            • 8 lb *Fresh butternut squash, peeled, cubed ½”
            • 2 lb *Fresh red bell peppers, diced ½”
            • 4 lb Frozen corn, thawed, drained
            • 2 lb Canned, diced green chilies
            • 2 lb 4 oz Canned low-sodium diced tomatoes
            • - - Ground black pepper
            • - - Ground cumin
            • - - Garlic powder

            Measure

            • 1 gal 2 qt Water
            • 3 qt 3 cups Brown rice, long-grain, regular, dry
            • 2 tsp Granulated garlic
            • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
            • ½ cup Fresh cilantro, chopped
            • 1 cup canola oil
            • 1 qt 2¼ cups *Fresh onions, diced
            • 2 gal Frozen, cooked fajita chicken strips, thawed
            • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
            • 1 qt 2 cups *Fresh red bell peppers, diced ½”
            • 2 qt 3 cups Frozen corn, thawed, drained
            • 1 qt (1 No. 10 can) Canned, diced green chilies
            • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
            • 1 Tbsp 1 tsp Ground black pepper
            • 2 Tbsp Ground cumin
            • 1 Tbsp 1 tsp Garlic powder

            100 Servings

              Weight

              • - - Water
              • 12 lb Brown rice, long-grain, regular, dry
              • - - Granulated garlic
              • - - Salt-free chili-lime seasoning blend
              • - - Fresh cilantro, chopped
              • - - Canola oil
              • 4 lb *Fresh onions, diced
              • 16 lb Frozen, cooked fajita chicken strips, thawed
              • 16 lb *Fresh butternut squash, peeled, cubed ½”
              • 4 lb *Fresh red bell peppers, diced ½”
              • 8 lb Frozen corn, thawed, drained
              • 4 lb - Canned, diced green chilies
              • 4 lb 8 oz Canned low-sodium diced tomatoes
              • - - Ground black pepper
              • - - Ground cumin
              • - - Garlic powder

              Measure

              • 3 gal Water
              • 1 gal 3½ qt Brown rice, long-grain, regular, dry
              • 1 Tbsp 1 tsp Granulated garlic
              • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
              • 1 cup Fresh cilantro, chopped
              • 2 cups Canola oil
              • 3 qt ½ cup *Fresh onions, diced
              • 4 gal Frozen, cooked fajita chicken strips, thawed
              • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
              • 3 qt *Fresh red bell peppers, diced ½”
              • 1 gal 1½ qt Frozen corn, thawed, drained
              • 2 qt (2 No. 10 cans) Canned, diced green chilies
              • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
              • 2 Tbsp 2 tsp Ground black pepper
              • ¼ cup Ground cumin
              • 2 Tbsp 2 tsp Garlic powder

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 6 lb Brown rice, long-grain, regular, dry
                • - - Granulated garlic
                • - - Salt-free chili-lime seasoning blend
                • - - Fresh cilantro, chopped
                • - - canola oil
                • 2 lb *Fresh onions, diced
                • 8 lb Frozen, cooked fajita chicken strips, thawed
                • 8 lb *Fresh butternut squash, peeled, cubed ½”
                • 2 lb *Fresh red bell peppers, diced ½”
                • 4 lb Frozen corn, thawed, drained
                • 2 lb Canned, diced green chilies
                • 2 lb 4 oz Canned low-sodium diced tomatoes
                • - - Ground black pepper
                • - - Ground cumin
                • - - Garlic powder

                Measure

                • 1 gal 2 qt Water
                • 3 qt 3 cups Brown rice, long-grain, regular, dry
                • 2 tsp Granulated garlic
                • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                • ½ cup Fresh cilantro, chopped
                • 1 cup canola oil
                • 1 qt 2¼ cups *Fresh onions, diced
                • 2 gal Frozen, cooked fajita chicken strips, thawed
                • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                • 2 qt 3 cups Frozen corn, thawed, drained
                • 1 qt (1 No. 10 can) Canned, diced green chilies
                • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                • 1 Tbsp 1 tsp Ground black pepper
                • 2 Tbsp Ground cumin
                • 1 Tbsp 1 tsp Garlic powder

                100 Servings

                  Weight

                  • - - Water
                  • 12 lb Brown rice, long-grain, regular, dry
                  • - - Granulated garlic
                  • - - Salt-free chili-lime seasoning blend
                  • - - Fresh cilantro, chopped
                  • - - Canola oil
                  • 4 lb *Fresh onions, diced
                  • 16 lb Frozen, cooked fajita chicken strips, thawed
                  • 16 lb *Fresh butternut squash, peeled, cubed ½”
                  • 4 lb *Fresh red bell peppers, diced ½”
                  • 8 lb Frozen corn, thawed, drained
                  • 4 lb - Canned, diced green chilies
                  • 4 lb 8 oz Canned low-sodium diced tomatoes
                  • - - Ground black pepper
                  • - - Ground cumin
                  • - - Garlic powder

                  Measure

                  • 3 gal Water
                  • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                  • 1 Tbsp 1 tsp Granulated garlic
                  • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                  • 1 cup Fresh cilantro, chopped
                  • 2 cups Canola oil
                  • 3 qt ½ cup *Fresh onions, diced
                  • 4 gal Frozen, cooked fajita chicken strips, thawed
                  • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                  • 3 qt *Fresh red bell peppers, diced ½”
                  • 1 gal 1½ qt Frozen corn, thawed, drained
                  • 2 qt (2 No. 10 cans) Canned, diced green chilies
                  • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                  • 2 Tbsp 2 tsp Ground black pepper
                  • ¼ cup Ground cumin
                  • 2 Tbsp 2 tsp Garlic powder
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 6 lb Brown rice, long-grain, regular, dry
                    • - - Granulated garlic
                    • - - Salt-free chili-lime seasoning blend
                    • - - Fresh cilantro, chopped
                    • - - canola oil
                    • 2 lb *Fresh onions, diced
                    • 8 lb Frozen, cooked fajita chicken strips, thawed
                    • 8 lb *Fresh butternut squash, peeled, cubed ½”
                    • 2 lb *Fresh red bell peppers, diced ½”
                    • 4 lb Frozen corn, thawed, drained
                    • 2 lb Canned, diced green chilies
                    • 2 lb 4 oz Canned low-sodium diced tomatoes
                    • - - Ground black pepper
                    • - - Ground cumin
                    • - - Garlic powder

                    Measure

                    • 1 gal 2 qt Water
                    • 3 qt 3 cups Brown rice, long-grain, regular, dry
                    • 2 tsp Granulated garlic
                    • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                    • ½ cup Fresh cilantro, chopped
                    • 1 cup canola oil
                    • 1 qt 2¼ cups *Fresh onions, diced
                    • 2 gal Frozen, cooked fajita chicken strips, thawed
                    • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                    • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                    • 2 qt 3 cups Frozen corn, thawed, drained
                    • 1 qt (1 No. 10 can) Canned, diced green chilies
                    • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                    • 1 Tbsp 1 tsp Ground black pepper
                    • 2 Tbsp Ground cumin
                    • 1 Tbsp 1 tsp Garlic powder

                    100 Servings

                      Weight

                      • - - Water
                      • 12 lb Brown rice, long-grain, regular, dry
                      • - - Granulated garlic
                      • - - Salt-free chili-lime seasoning blend
                      • - - Fresh cilantro, chopped
                      • - - Canola oil
                      • 4 lb *Fresh onions, diced
                      • 16 lb Frozen, cooked fajita chicken strips, thawed
                      • 16 lb *Fresh butternut squash, peeled, cubed ½”
                      • 4 lb *Fresh red bell peppers, diced ½”
                      • 8 lb Frozen corn, thawed, drained
                      • 4 lb - Canned, diced green chilies
                      • 4 lb 8 oz Canned low-sodium diced tomatoes
                      • - - Ground black pepper
                      • - - Ground cumin
                      • - - Garlic powder

                      Measure

                      • 3 gal Water
                      • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                      • 1 Tbsp 1 tsp Granulated garlic
                      • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                      • 1 cup Fresh cilantro, chopped
                      • 2 cups Canola oil
                      • 3 qt ½ cup *Fresh onions, diced
                      • 4 gal Frozen, cooked fajita chicken strips, thawed
                      • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                      • 3 qt *Fresh red bell peppers, diced ½”
                      • 1 gal 1½ qt Frozen corn, thawed, drained
                      • 2 qt (2 No. 10 cans) Canned, diced green chilies
                      • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                      • 2 Tbsp 2 tsp Ground black pepper
                      • ¼ cup Ground cumin
                      • 2 Tbsp 2 tsp Garlic powder

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 6 lb Brown rice, long-grain, regular, dry
                        • - - Granulated garlic
                        • - - Salt-free chili-lime seasoning blend
                        • - - Fresh cilantro, chopped
                        • - - canola oil
                        • 2 lb *Fresh onions, diced
                        • 8 lb Frozen, cooked fajita chicken strips, thawed
                        • 8 lb *Fresh butternut squash, peeled, cubed ½”
                        • 2 lb *Fresh red bell peppers, diced ½”
                        • 4 lb Frozen corn, thawed, drained
                        • 2 lb Canned, diced green chilies
                        • 2 lb 4 oz Canned low-sodium diced tomatoes
                        • - - Ground black pepper
                        • - - Ground cumin
                        • - - Garlic powder

                        Measure

                        • 1 gal 2 qt Water
                        • 3 qt 3 cups Brown rice, long-grain, regular, dry
                        • 2 tsp Granulated garlic
                        • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                        • ½ cup Fresh cilantro, chopped
                        • 1 cup canola oil
                        • 1 qt 2¼ cups *Fresh onions, diced
                        • 2 gal Frozen, cooked fajita chicken strips, thawed
                        • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                        • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                        • 2 qt 3 cups Frozen corn, thawed, drained
                        • 1 qt (1 No. 10 can) Canned, diced green chilies
                        • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                        • 1 Tbsp 1 tsp Ground black pepper
                        • 2 Tbsp Ground cumin
                        • 1 Tbsp 1 tsp Garlic powder

                        100 Servings

                          Weight

                          • - - Water
                          • 12 lb Brown rice, long-grain, regular, dry
                          • - - Granulated garlic
                          • - - Salt-free chili-lime seasoning blend
                          • - - Fresh cilantro, chopped
                          • - - Canola oil
                          • 4 lb *Fresh onions, diced
                          • 16 lb Frozen, cooked fajita chicken strips, thawed
                          • 16 lb *Fresh butternut squash, peeled, cubed ½”
                          • 4 lb *Fresh red bell peppers, diced ½”
                          • 8 lb Frozen corn, thawed, drained
                          • 4 lb - Canned, diced green chilies
                          • 4 lb 8 oz Canned low-sodium diced tomatoes
                          • - - Ground black pepper
                          • - - Ground cumin
                          • - - Garlic powder

                          Measure

                          • 3 gal Water
                          • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                          • 1 Tbsp 1 tsp Granulated garlic
                          • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                          • 1 cup Fresh cilantro, chopped
                          • 2 cups Canola oil
                          • 3 qt ½ cup *Fresh onions, diced
                          • 4 gal Frozen, cooked fajita chicken strips, thawed
                          • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                          • 3 qt *Fresh red bell peppers, diced ½”
                          • 1 gal 1½ qt Frozen corn, thawed, drained
                          • 2 qt (2 No. 10 cans) Canned, diced green chilies
                          • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                          • 2 Tbsp 2 tsp Ground black pepper
                          • ¼ cup Ground cumin
                          • 2 Tbsp 2 tsp Garlic powder
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 6 lb Brown rice, long-grain, regular, dry
                            • - - Granulated garlic
                            • - - Salt-free chili-lime seasoning blend
                            • - - Fresh cilantro, chopped
                            • - - canola oil
                            • 2 lb *Fresh onions, diced
                            • 8 lb Frozen, cooked fajita chicken strips, thawed
                            • 8 lb *Fresh butternut squash, peeled, cubed ½”
                            • 2 lb *Fresh red bell peppers, diced ½”
                            • 4 lb Frozen corn, thawed, drained
                            • 2 lb Canned, diced green chilies
                            • 2 lb 4 oz Canned low-sodium diced tomatoes
                            • - - Ground black pepper
                            • - - Ground cumin
                            • - - Garlic powder

                            Measure

                            • 1 gal 2 qt Water
                            • 3 qt 3 cups Brown rice, long-grain, regular, dry
                            • 2 tsp Granulated garlic
                            • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                            • ½ cup Fresh cilantro, chopped
                            • 1 cup canola oil
                            • 1 qt 2¼ cups *Fresh onions, diced
                            • 2 gal Frozen, cooked fajita chicken strips, thawed
                            • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                            • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                            • 2 qt 3 cups Frozen corn, thawed, drained
                            • 1 qt (1 No. 10 can) Canned, diced green chilies
                            • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                            • 1 Tbsp 1 tsp Ground black pepper
                            • 2 Tbsp Ground cumin
                            • 1 Tbsp 1 tsp Garlic powder

                            100 Servings

                              Weight

                              • - - Water
                              • 12 lb Brown rice, long-grain, regular, dry
                              • - - Granulated garlic
                              • - - Salt-free chili-lime seasoning blend
                              • - - Fresh cilantro, chopped
                              • - - Canola oil
                              • 4 lb *Fresh onions, diced
                              • 16 lb Frozen, cooked fajita chicken strips, thawed
                              • 16 lb *Fresh butternut squash, peeled, cubed ½”
                              • 4 lb *Fresh red bell peppers, diced ½”
                              • 8 lb Frozen corn, thawed, drained
                              • 4 lb - Canned, diced green chilies
                              • 4 lb 8 oz Canned low-sodium diced tomatoes
                              • - - Ground black pepper
                              • - - Ground cumin
                              • - - Garlic powder

                              Measure

                              • 3 gal Water
                              • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                              • 1 Tbsp 1 tsp Granulated garlic
                              • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                              • 1 cup Fresh cilantro, chopped
                              • 2 cups Canola oil
                              • 3 qt ½ cup *Fresh onions, diced
                              • 4 gal Frozen, cooked fajita chicken strips, thawed
                              • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                              • 3 qt *Fresh red bell peppers, diced ½”
                              • 1 gal 1½ qt Frozen corn, thawed, drained
                              • 2 qt (2 No. 10 cans) Canned, diced green chilies
                              • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                              • 2 Tbsp 2 tsp Ground black pepper
                              • ¼ cup Ground cumin
                              • 2 Tbsp 2 tsp Garlic powder

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 6 lb Brown rice, long-grain, regular, dry
                                • - - Granulated garlic
                                • - - Salt-free chili-lime seasoning blend
                                • - - Fresh cilantro, chopped
                                • - - canola oil
                                • 2 lb *Fresh onions, diced
                                • 8 lb Frozen, cooked fajita chicken strips, thawed
                                • 8 lb *Fresh butternut squash, peeled, cubed ½”
                                • 2 lb *Fresh red bell peppers, diced ½”
                                • 4 lb Frozen corn, thawed, drained
                                • 2 lb Canned, diced green chilies
                                • 2 lb 4 oz Canned low-sodium diced tomatoes
                                • - - Ground black pepper
                                • - - Ground cumin
                                • - - Garlic powder

                                Measure

                                • 1 gal 2 qt Water
                                • 3 qt 3 cups Brown rice, long-grain, regular, dry
                                • 2 tsp Granulated garlic
                                • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                                • ½ cup Fresh cilantro, chopped
                                • 1 cup canola oil
                                • 1 qt 2¼ cups *Fresh onions, diced
                                • 2 gal Frozen, cooked fajita chicken strips, thawed
                                • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                                • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                                • 2 qt 3 cups Frozen corn, thawed, drained
                                • 1 qt (1 No. 10 can) Canned, diced green chilies
                                • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                • 1 Tbsp 1 tsp Ground black pepper
                                • 2 Tbsp Ground cumin
                                • 1 Tbsp 1 tsp Garlic powder

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 12 lb Brown rice, long-grain, regular, dry
                                  • - - Granulated garlic
                                  • - - Salt-free chili-lime seasoning blend
                                  • - - Fresh cilantro, chopped
                                  • - - Canola oil
                                  • 4 lb *Fresh onions, diced
                                  • 16 lb Frozen, cooked fajita chicken strips, thawed
                                  • 16 lb *Fresh butternut squash, peeled, cubed ½”
                                  • 4 lb *Fresh red bell peppers, diced ½”
                                  • 8 lb Frozen corn, thawed, drained
                                  • 4 lb - Canned, diced green chilies
                                  • 4 lb 8 oz Canned low-sodium diced tomatoes
                                  • - - Ground black pepper
                                  • - - Ground cumin
                                  • - - Garlic powder

                                  Measure

                                  • 3 gal Water
                                  • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                                  • 1 Tbsp 1 tsp Granulated garlic
                                  • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                                  • 1 cup Fresh cilantro, chopped
                                  • 2 cups Canola oil
                                  • 3 qt ½ cup *Fresh onions, diced
                                  • 4 gal Frozen, cooked fajita chicken strips, thawed
                                  • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                                  • 3 qt *Fresh red bell peppers, diced ½”
                                  • 1 gal 1½ qt Frozen corn, thawed, drained
                                  • 2 qt (2 No. 10 cans) Canned, diced green chilies
                                  • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                                  • 2 Tbsp 2 tsp Ground black pepper
                                  • ¼ cup Ground cumin
                                  • 2 Tbsp 2 tsp Garlic powder
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 6 lb Brown rice, long-grain, regular, dry
                                    • - - Granulated garlic
                                    • - - Salt-free chili-lime seasoning blend
                                    • - - Fresh cilantro, chopped
                                    • - - canola oil
                                    • 2 lb *Fresh onions, diced
                                    • 8 lb Frozen, cooked fajita chicken strips, thawed
                                    • 8 lb *Fresh butternut squash, peeled, cubed ½”
                                    • 2 lb *Fresh red bell peppers, diced ½”
                                    • 4 lb Frozen corn, thawed, drained
                                    • 2 lb Canned, diced green chilies
                                    • 2 lb 4 oz Canned low-sodium diced tomatoes
                                    • - - Ground black pepper
                                    • - - Ground cumin
                                    • - - Garlic powder

                                    Measure

                                    • 1 gal 2 qt Water
                                    • 3 qt 3 cups Brown rice, long-grain, regular, dry
                                    • 2 tsp Granulated garlic
                                    • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                                    • ½ cup Fresh cilantro, chopped
                                    • 1 cup canola oil
                                    • 1 qt 2¼ cups *Fresh onions, diced
                                    • 2 gal Frozen, cooked fajita chicken strips, thawed
                                    • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                                    • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                                    • 2 qt 3 cups Frozen corn, thawed, drained
                                    • 1 qt (1 No. 10 can) Canned, diced green chilies
                                    • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                    • 1 Tbsp 1 tsp Ground black pepper
                                    • 2 Tbsp Ground cumin
                                    • 1 Tbsp 1 tsp Garlic powder

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 12 lb Brown rice, long-grain, regular, dry
                                      • - - Granulated garlic
                                      • - - Salt-free chili-lime seasoning blend
                                      • - - Fresh cilantro, chopped
                                      • - - Canola oil
                                      • 4 lb *Fresh onions, diced
                                      • 16 lb Frozen, cooked fajita chicken strips, thawed
                                      • 16 lb *Fresh butternut squash, peeled, cubed ½”
                                      • 4 lb *Fresh red bell peppers, diced ½”
                                      • 8 lb Frozen corn, thawed, drained
                                      • 4 lb - Canned, diced green chilies
                                      • 4 lb 8 oz Canned low-sodium diced tomatoes
                                      • - - Ground black pepper
                                      • - - Ground cumin
                                      • - - Garlic powder

                                      Measure

                                      • 3 gal Water
                                      • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                                      • 1 Tbsp 1 tsp Granulated garlic
                                      • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                                      • 1 cup Fresh cilantro, chopped
                                      • 2 cups Canola oil
                                      • 3 qt ½ cup *Fresh onions, diced
                                      • 4 gal Frozen, cooked fajita chicken strips, thawed
                                      • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                                      • 3 qt *Fresh red bell peppers, diced ½”
                                      • 1 gal 1½ qt Frozen corn, thawed, drained
                                      • 2 qt (2 No. 10 cans) Canned, diced green chilies
                                      • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                                      • 2 Tbsp 2 tsp Ground black pepper
                                      • ¼ cup Ground cumin
                                      • 2 Tbsp 2 tsp Garlic powder

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 6 lb Brown rice, long-grain, regular, dry
                                        • - - Granulated garlic
                                        • - - Salt-free chili-lime seasoning blend
                                        • - - Fresh cilantro, chopped
                                        • - - canola oil
                                        • 2 lb *Fresh onions, diced
                                        • 8 lb Frozen, cooked fajita chicken strips, thawed
                                        • 8 lb *Fresh butternut squash, peeled, cubed ½”
                                        • 2 lb *Fresh red bell peppers, diced ½”
                                        • 4 lb Frozen corn, thawed, drained
                                        • 2 lb Canned, diced green chilies
                                        • 2 lb 4 oz Canned low-sodium diced tomatoes
                                        • - - Ground black pepper
                                        • - - Ground cumin
                                        • - - Garlic powder

                                        Measure

                                        • 1 gal 2 qt Water
                                        • 3 qt 3 cups Brown rice, long-grain, regular, dry
                                        • 2 tsp Granulated garlic
                                        • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
                                        • ½ cup Fresh cilantro, chopped
                                        • 1 cup canola oil
                                        • 1 qt 2¼ cups *Fresh onions, diced
                                        • 2 gal Frozen, cooked fajita chicken strips, thawed
                                        • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
                                        • 1 qt 2 cups *Fresh red bell peppers, diced ½”
                                        • 2 qt 3 cups Frozen corn, thawed, drained
                                        • 1 qt (1 No. 10 can) Canned, diced green chilies
                                        • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                        • 1 Tbsp 1 tsp Ground black pepper
                                        • 2 Tbsp Ground cumin
                                        • 1 Tbsp 1 tsp Garlic powder

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 12 lb Brown rice, long-grain, regular, dry
                                          • - - Granulated garlic
                                          • - - Salt-free chili-lime seasoning blend
                                          • - - Fresh cilantro, chopped
                                          • - - Canola oil
                                          • 4 lb *Fresh onions, diced
                                          • 16 lb Frozen, cooked fajita chicken strips, thawed
                                          • 16 lb *Fresh butternut squash, peeled, cubed ½”
                                          • 4 lb *Fresh red bell peppers, diced ½”
                                          • 8 lb Frozen corn, thawed, drained
                                          • 4 lb - Canned, diced green chilies
                                          • 4 lb 8 oz Canned low-sodium diced tomatoes
                                          • - - Ground black pepper
                                          • - - Ground cumin
                                          • - - Garlic powder

                                          Measure

                                          • 3 gal Water
                                          • 1 gal 3½ qt Brown rice, long-grain, regular, dry
                                          • 1 Tbsp 1 tsp Granulated garlic
                                          • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
                                          • 1 cup Fresh cilantro, chopped
                                          • 2 cups Canola oil
                                          • 3 qt ½ cup *Fresh onions, diced
                                          • 4 gal Frozen, cooked fajita chicken strips, thawed
                                          • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                                          • 3 qt *Fresh red bell peppers, diced ½”
                                          • 1 gal 1½ qt Frozen corn, thawed, drained
                                          • 2 qt (2 No. 10 cans) Canned, diced green chilies
                                          • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
                                          • 2 Tbsp 2 tsp Ground black pepper
                                          • ¼ cup Ground cumin
                                          • 2 Tbsp 2 tsp Garlic powder
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Boil water.
                                          • Place 3 lb brown rice in each steam table pan (12” x 20” x 2½”).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Pour water (3 quarts per steam table pan) over brown rice. Stir. Cover pans tightly.
                                          • Bake:
                                            Conventional oven: 350 °F for 40 minutes.
                                            Convection oven: 325 °F for 40 minutes.
                                          • Remove from oven and let stand covered for 5 minutes.
                                          • Sprinkle brown rice with granulated garlic and half of salt-free seasoning, reserving the other half for step 8. Mix well. Fold in cilantro.
                                            Critical Control Point: Hold at 135 °F or higher.
                                          • Heat oil. Sauté onions for 2-3 minutes.
                                            For 25 servings, use a large stock pot.
                                            For 50 servings, use a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove.
                                          • Add chicken, squash, and remaining salt-free seasoning. Stir-fry over high heat for 10 minutes or until squash is tender.
                                          • Add red peppers, corn, green chilies, tomatoes, black pepper, cumin, and garlic powder. Continue to stir-fry over medium-high heat for no more than 7 minutes to maintain crunchiness of vegetables. DO NOT OVERCOOK.
                                          • Reduce heat to low and simmer for 2 minutes.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion 6 fl oz spoodle (¾ cup) stir-fry over No. 8 scoop (½ cup) brown rice.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Stir-Fry Fajita Chicken, Squash, and Corn USDA Recipe for Schools (2nd Place Winner)
                                          Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
                                          Calories 396.34 Calories from Fat 90
                                          % Daily Value*
                                          Total Fat 10.01g15%
                                          Saturated Fat 1.69g11%
                                          Cholesterol 62.31mg21%
                                          Sodium 574.4mg25%
                                          Total Carbohydrates 58.87g20%
                                          Dietary Fiber 7.06g29%
                                          Protein 19.52g39%
                                          Vitamin A 7346.86IU147%
                                          Vitamin C 44.16mg54%
                                          Calcium 57.97mg6%
                                          Iron 2.37mg13%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 2 lb 6 oz

                                          Butternut squash: 9 lb 10 oz

                                          Red bell peppers: 2 lb 8 oz

                                          100 Servings:

                                          Mature onions: 4 lb 12 oz

                                          Butternut squash: 19 lb 4 oz

                                          Red bell peppers: 5 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during
                                          preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          50 Servings:

                                          About 25 lb stir-fry

                                          About 12 lb brown rice

                                          About 3 gallons stir-fry

                                          About 1 gallon 2 quarts brown rice

                                          100 Servings:

                                          About 50 lb stir-fry

                                          About 24 lb brown rice

                                          About 6 gallons stir-fry

                                          About 3 gallons brown rice