Chicken Chili with Brown Rice

YIELD: 1 portion

2.85 oz. chicken, dark fajita meat
2 Tbsps. brown rice
1 tsp. taco seasoning
½ oz. tomato, fresh, diced
¼ tsp. salt
½ tsp. olive oil blend
4 oz. prepared chili, vegetarian with beans

1. Method #1: Place chicken on 4” hotel pan. Steam for 10 to 15 minutes at 212°F in combi oven or until temperature reaches 165°F for 15 seconds. Keep warm until ready to assemble. OR Method #2: Place chicken on sheet tray. Heat in convecation oven at 350°F for 5 to 8 minutes or until temperature reaches 165°F for 15 seconds. Keep warm until ready to assemble.

2. For the rice: Place warm water in a full 4” pan. Add brown rice, salt and oil. Cover and steam for about 35 minutes or until most of the water is absorbed. Keep warm until ready to assemble.

3. To assemble: serve in a 12 oz. casserole bowl. Serve ½ cup of rice with a 4 oz. spoodle. Use #8 scoop to serve chili on top of rice. Use 4 oz. spoodle of chicken on top of chili.

4. HACCP: Holding temperature 140°F. Corrective action: if it is lower, it must be reheated to 165°F for 15 seconds. For secondary school, serve with additional grain featured on menu for 2 grain contribution.

Recipe: Orange County Public Schools, Florida