Chicken Stir-Fry Fajita, Squash and Corn

1. Boil water.
2. Place 3 lb brown rice in each steam table pan (12″ x 20″ x 2 1/2″).
3. Pour water (3 quarts per steam table plan) over brown rice.  Stir. Cover pans tightly.
4. Bake: Convention Oven: 350°F (176°C), Convection Over: 325°F (162°)
5. Remove from oven and let stand covered for 5 minutes.
6. Spring brown rice with granulated garlic and half of salt-free seasoning, reserving the other half for step 8. Mix well. Fold in cilantro.
7. Heat oil in a roasting pan/square head pan (20 7/8″ x 3/8W” x 7″) on top of the stove.
8. Add chicken, squash, and remaining salt-free seasoning. Stir-fry over high heat for 10 minutes or until squash is tender.
9. Add onions and 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 the crunchiness of the vegetables. DO NOT OVERCOOK.
10. Reduce heat to low and simmer for 2 minutes.
11. Portion 6 fl oz spoodle (3/4 cup) stir-fry mix over #8 scoop (1/2 cup) brown rice.

Source: USDA Recipes for Healthy Kids Cookbook