Go Back Email Link
Print Recipe Add to Collection
4.34 from 9 votes

Tex Mex Bowl State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Layers of Southwest flavors on top of a hearty rice base.
NSLP/SBP CREDITING INFORMATION:
1 cup (No. 4 scoop) provides 2 oz eq meat/meat alternate, 2 oz eq grains, ⅛ cup beans/peas (legumes), ⅛ cup starchy vegetable, and ⅛ cup additional vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Calcasieu Parish Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Beans, Peas, and Lentils, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Steam
Season: Summer, Fall, Spring, Winter
Multicultural Region: North America
Calories: 337

Ingredients

50 Servings

    Weight

    • 4 lb 12 oz Chicken, strips, cooked, unseasoned, frozen
    • 6 lb 8 oz Rice, brown, long grain, uncooked
    • - - Oil, vegetable
    • - - Chili powder, divided
    • - - Cumin, ground, divided
    • - - Garlic, granulated, divided
    • - - Onion powder, divided
    • - - Paprika, divided
    • - - Pepper, black, ground, divided
    • - - Pepper, cayenne
    • - - Beans, black, canned, low sodium, drained
    • - - Corn, canned, low sodium, drained
    • 2 lb Cheese, cheddar, reduced fat, shredded

    Measure

    • - - Chicken, strips, cooked, unseasoned, frozen
    • 1 gal Rice, brown, long grain, uncooked
    • ¼ cup Oil, vegetable
    • 2 Tbsp 1 tsp Chili powder, divided
    • 1 Tbsp ½ tsp Cumin, ground, divided
    • 1 Tbsp 1 tsp Garlic, granulated, divided
    • 1 Tbsp ½ tsp Onion powder, divided
    • 1 Tbsp ½ tsp Paprika, divided
    • 1 ½ tsp Pepper, black, ground, divided
    • ½ tsp Pepper, cayenne
    • About 1 No. 10 can Beans, black, canned, low sodium, drained
    • About 1 No. 10 can Corn, canned, low sodium, drained
    • - - Cheese, cheddar, reduced fat, shredded

    100 Servings

      Weight

      • 9 lb 8 oz Chicken, strips, cooked, unseasoned, frozen
      • 13 lb Rice, brown, long grain, uncooked
      • - - Oil, vegetable
      • - - Chili powder, divided
      • - - Cumin, ground, divided
      • - - Garlic, granulated, divided 
      • - - Onion powder, divided
      • - - Paprika, divided
      • - - Pepper, black, ground, divided
      • - - Pepper, cayenne
      • - - Beans, black, canned, low sodium, drained
      • - - Corn, canned, low sodium, drained
      • 4 lb Cheese, cheddar, reduced fat, shredded

      Measure

      • - - Chicken, strips, cooked, unseasoned, frozen
      • 2 gal Rice, brown, long grain, uncooked
      • ½ cup Oil, vegetable
      • ¼ cup 2 tsp Chili powder, divided
      • 2 Tbsp 1 tsp Cumin, ground, divided
      • 2 Tbsp 2 tsp Garlic, granulated, divided
      • 2 Tbsp 1 tsp Onion powder, divided
      • 2 Tbsp 1 tsp Paprika, divided
      • 1 Tbsp Pepper, black, ground, divided
      • 1 tsp Pepper, cayenne
      • About 2 No. 10 cans Beans, black, canned, low sodium, drained
      • About 2 No. 10 cans Corn, canned, low sodium, drained
      • - - Cheese, cheddar, reduced fat, shredded

      -

      50 Servings

        Weight

        • 4 lb 12 oz Chicken, strips, cooked, unseasoned, frozen
        • 6 lb 8 oz Rice, brown, long grain, uncooked
        • - - Oil, vegetable
        • - - Chili powder, divided
        • - - Cumin, ground, divided
        • - - Garlic, granulated, divided
        • - - Onion powder, divided
        • - - Paprika, divided
        • - - Pepper, black, ground, divided
        • - - Pepper, cayenne
        • - - Beans, black, canned, low sodium, drained
        • - - Corn, canned, low sodium, drained
        • 2 lb Cheese, cheddar, reduced fat, shredded

        Measure

        • - - Chicken, strips, cooked, unseasoned, frozen
        • 1 gal Rice, brown, long grain, uncooked
        • ¼ cup Oil, vegetable
        • 2 Tbsp 1 tsp Chili powder, divided
        • 1 Tbsp ½ tsp Cumin, ground, divided
        • 1 Tbsp 1 tsp Garlic, granulated, divided
        • 1 Tbsp ½ tsp Onion powder, divided
        • 1 Tbsp ½ tsp Paprika, divided
        • 1 ½ tsp Pepper, black, ground, divided
        • ½ tsp Pepper, cayenne
        • About 1 No. 10 can Beans, black, canned, low sodium, drained
        • About 1 No. 10 can Corn, canned, low sodium, drained
        • - - Cheese, cheddar, reduced fat, shredded

        100 Servings

          Weight

          • 9 lb 8 oz Chicken, strips, cooked, unseasoned, frozen
          • 13 lb Rice, brown, long grain, uncooked
          • - - Oil, vegetable
          • - - Chili powder, divided
          • - - Cumin, ground, divided
          • - - Garlic, granulated, divided 
          • - - Onion powder, divided
          • - - Paprika, divided
          • - - Pepper, black, ground, divided
          • - - Pepper, cayenne
          • - - Beans, black, canned, low sodium, drained
          • - - Corn, canned, low sodium, drained
          • 4 lb Cheese, cheddar, reduced fat, shredded

          Measure

          • - - Chicken, strips, cooked, unseasoned, frozen
          • 2 gal Rice, brown, long grain, uncooked
          • ½ cup Oil, vegetable
          • ¼ cup 2 tsp Chili powder, divided
          • 2 Tbsp 1 tsp Cumin, ground, divided
          • 2 Tbsp 2 tsp Garlic, granulated, divided
          • 2 Tbsp 1 tsp Onion powder, divided
          • 2 Tbsp 1 tsp Paprika, divided
          • 1 Tbsp Pepper, black, ground, divided
          • 1 tsp Pepper, cayenne
          • About 2 No. 10 cans Beans, black, canned, low sodium, drained
          • About 2 No. 10 cans Corn, canned, low sodium, drained
          • - - Cheese, cheddar, reduced fat, shredded

          Instructions

          • Thaw chicken under refrigeration.
            Critical Control Point: Hold at or below 41 °F.
          • Prepare steamed brown rice according to school recipe and hold hot until time to build the Tex Mex Bowl.
            Critical Control Point: Heat to 135 °F or higher. Hold for hot service at 135 °F or higher.
          • Preheat convection oven to 350 °F.
          • In a mixing bowl, add vegetable oil, cumin, cayenne pepper, divided chili powder, divided granulated garlic, divided onion powder, divided paprika, and divided black pepper. Whisk to combine.
            For 50 servings, use 2 Tbsp chili powder, 1 Tbsp granulated garlic, 1 Tbsp onion powder, 1 Tbsp paprika, and 1 tsp black pepper.
            For 100 servings, use ¼ cup chili powder, 2 Tbsp granulated garlic, 2 Tbsp onion powder, 2 Tbsp paprika, and 2 tsp black pepper.
          • Pour the oil mixture over thawed chicken. Using freshly gloved hands, toss well to coat chicken evenly with seasoning.
          • Drain and rinse canned black beans and transfer to a mixing bowl.
          • Sprinkle beans with remaining chili powder, granulated garlic, paprika, cumin, onion powder, and black pepper. Gently stir/fold to distribute seasonings.
            For 50 servings, use 1 tsp chili powder, 1 tsp granulated garlic, ½ tsp paprika, ½ tsp cumin, ½ tsp onion powder, and ½ tsp black pepper.
            For 100 servings, use 2 tsp chili powder, 2 tsp granulated garlic, 1 tsp paprika, 1 tsp cumin, 1 tsp onion powder, and 1 tsp black pepper.
          • Drain corn.
          • Spray two 4-inch full-size pans with pan release.
            Build the Tex Mex Bowl. For each 4-inch full-size pan of hot cooked rice, layer:
            • ½ #10 can (1 qt + 1 cup) seasoned black beans
            • ½ #10 can (1 qt +1 cup) drained corn
            • 2 lb + 6 oz seasoned chicken strips
          • Cover pan(s) with aluminum foil and bake for approximately 30-40 minutes.
            Critical Control Point: Heat to 135 °F or higher.
          • Remove foil from pan(s) and top each pan with 16 oz of shredded cheddar.
            Critical Control Point: Hold for hot service at 135 °F or higher.
          • Serve 1 cup using a No. 4 scoop or two ½ cup servings using a No. 8 scoop.

          Notes

          Frozen, thawed corn may be substituted for canned.
          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1cup (No. 4 scoop) | Calories: 337 | Total Carbohydrate: 42.5g | Protein: 19.2g | Total Fat: 11.45g | Saturated Fat: 4.17g | Cholesterol: 60mg | Sodium: 411mg | Potassium: 10000mg | Dietary Fiber: 5g | Total Sugars: 1.9g | Vitamin C: 3mg | Vitamin D: 10000IU | Calcium: 24mg | Iron: 1.94mg | Added Sugars included: 10000g | Vitamin A: 64mcg RAE