Williamsburg James City County Public Schools SHIP/Child Nutrition Services (CNS) Partnership
Coming soon to a school near you. This new recipe, created by a volunteer chef from a local restaurant and a team of Child Nutrition Services professionals from WJCC, will be on the menu next year. Taste tested by Clara Byrd Baker and Stonehouse students, it was a WINNER!
- 12 oz fajita chicken strips, frozen
- 1/4 cup red peppers, cut in strips
- 1/4 cup green peppers, cut in strips
- 2 tbsp canola oil
- 1/2 tsp black pepper
- 1 tsp ginger
- 15 oz can diced low sodium tomatoes
- 2/3 cup crushed pineapple, drained
- 1 oz diced green chili peppers, drained
- 1/2 cup cilantro, fresh, roughly chopped
- 1 cup baby spinach, fresh, cut in thin strips
- 3/4 tsp lemon juice
- 1 tsp cumin
- 3/4 tsp black pepper
Tex Mex Rice
- 1/3 cup pineapple juice
- 3/4 cup low sodium chicken broth
- 3 cup brown rice, cooked
- 3/4 tsp cumin
- 3/4 cup low sodium black beans, drained
- 3/4 cup low sodium corn, drained
- 3/4 cup barbeque sauce
- 1 tbsp white vinegar
- 4 tbsp brown sugar
- 3 tsp orange juice
Mix all Fajita Chicken ingredients, stirring to coat with oil and spices, and bake according to chicken package directions.
For Tomato Relish, drain tomatoes and roast in single layer on roasting pan at 375* for 15 minutes. In a pan, mix roasted tomatoes with remaining Tomato Relish ingredients. Relish should be a little chunky. Hold over low heat to gently wilt the spinach.
For Tex Mex Rice, prepare rice according to package directions. Gently mix in other Tex Mex Rice ingredients.
For BBQ Vinaigrette, mix all ingredients in stock pot and simmer for 20 minutes on low heat.
To serve, place Tex Mex Rice on plate and top with Fajita Chicken mixture. Top this with Tomato Relish. Drizzle BBQ Vinaigrette over the top and enjoy!
This dish may be served hot or cold. If serving cold, chill ingredients quickly and thoroughly after preparing, before serving. Serves 6.