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

Age Group: Ages 6-18
Serving Size: 50-100
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.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/128267-stir-fry-fajita-chicken-squash-and-corn-schools-50-100-servings.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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 (2nd Place Winner) USDA Recipe for Schools
                                          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 Carbohydrate 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