Fajita Chicken & Rice Tacos Military Foodservice

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  • Fajita chicken and rice tacos on plate


  • 1 1/2 qts. water
  • 4 lbs. fajita chicken strips, cooked
  • 3 large onions, thinly sliced
  • 5 bell peppers, red and green mixed, seeded and sliced
  • 2 T. canola oil
  • 4 T. chili powder
  • 3 T. paprika
  • 4 t. sugar
  • 5 t. garlic powder
  • 5 t. cumin
  • 1 t. cayenne pepper
  • 1 bunch cilantro, chopped
  • 50 corn tortillas, 6-inch


  1. Combine InHarvest Caviar Medley™ rice and Garden Vegetable Seasoning with water in 4 inch hotel pan. Cover and cook in a combi or convection oven at 350°F for 25 minutes.
  2. In a separate hotel pan, combine cooked fajita chicken strips, bell peppers, onions and vegetable oil. Mix well.
  3. Add spices (or fajita seasoning mix if using) and mix well.
  4. After rice has cooked for 15 minutes, add chicken and veg pan to combi.
  5. After rice has finished cooking, remove both pans and combine for service.
  6. Serve ½ c. portion per taco shell, garnish with cilantro if desired.

 Recipe Yield: 25 servings (50 tacos)

Nutrition Facts

Per serving: 403 cal., 31 g pro., 57 g carb., 7 g fiber, 6 g fat (1 g sat. fat), 67 mg chol., 291 mg sod., 3 g sugar

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Recipe Tip

A low-sodium fajita seasoning can be used in place of the spices listed. Substitute ¾-cup seasoning if using the recipe in its original form yielding 50 tacos.