Ingredients
2 lbs. + 8 oz. chicken, fajita, fully cooked, frozen, 1/2-in. dice
2 lbs. + 8 oz. flame-roasted sweet corn and peppers blend, frozen*
1 lb. + 9 oz. peas, frozen*
1/2 cup canola oil
1 3/4 cups tomato paste
3 Tbsp. cumin
3 Tbsp. + 1 1/2 tsp. garlic, granulated
2 1/2 tsp. onion powder
2 1/2 tsp. oregano, dried
2 1/2 tsp. salt
2 qt. chicken broth, low-sodium
7 lbs. + 3 oz. brown rice, cooked*
Instructions
- The day before service, thaw chicken, corn and peppers and peas under refrigeration overnight.
- Preheat a tilt skillet to medium. Once hot, add the oil. Once the oil is shimmering, add the tomato paste and fry for two minutes until it begins to darken, stirring constantly.
- Add cumin, garlic, onion powder, oregano and salt. Stir and cook for about 30 seconds until fragrant. Do not overcook or the spices will burn.
- Add the chicken broth and stir until there are no tomato clumps and the liquid is smooth.
- Add the rice. Gently combine the rice with the sauce until all pieces are evenly coated. Continue to cook for 3 minutes. Do not overmix the rice, or it will become sticky.
- Add corn and peppers, peas and chicken. Gently fold them together. Warm for 2-3 minutes until heated through.
Notes & Comments
*Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend, Simplot Simple Goodness™: RTE Peas and Simplot Good Grains™: Brown Rice, IQF can be used in this recipe.
Source
- Recipe and Photo: J.R. Simplot Co.
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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