Ruby Wild Blend™ Fajita Rice - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 1 2½” hotel pan (20 ¾-cup portions)

One serving provides 1.5 grain/bread equivalent 

  • 2 qts. chicken or vegetable stock, low sodium
  • 2 lbs. InHarvest Ruby Wild Blend™
  • ¼ c. fajita seasoning
  • 2 t. kosher salt
  • ½ c. cilantro leaves, chopped (optional)



  1. In a pot, bring the stock to a boil.
  2. Into each 2½” hotel pan, place 2 lbs. InHarvest Ruby Wild Blend, ¼ c. fajita seasoning, 2 t. kosher salt, ½ c. cilantro (if using) and 2 qts. hot stock. Stir to combine.
  3. Cover the pan with parchment and foil.
  4. Bake in a 350°F convection oven for approximately 45 minutes or until the grain is tender and most of the liquid is absorbed.
  5. Uncover and stir in chopped cilantro, if using.
  6. Hold, covered, in a warmer or steam table until service.

Nutrition Facts

Per serving: 179 cal., 6 g pro., 37 g carb., 2 g fiber, 2 g fat,