Mexican Chicken Rice Bowl, Tomato, Cheese Stick, and Banana & Blueberries

Fuel up with SC Lunch Box

We’re all about fresh, balanced, and fun meals that keep kids, teens, and even parents powered up and ready to take on the day. From bite-sized favorites to energy-boosting bites, our lunches make healthy eating easy and exciting for everyone. Dig into wholesome goodness with us!

Mexican Rice

Ingredients

1 cup white rice

1 tbsp olive oil

1 tsp Sabor caldo de tomate (seasoning)

1 tsp garlic powder

1 tsp onion powder

1 tsp tomato paste

¼ cup tomato, diced

Pinch of salt and pepper

1 3/4 cups chicken broth

2 large carrots

2 celery sticks

2 garlic cloves

Directions

1. Heat 1 tbsp of olive oil in a pot over medium heat. Add 1 cup of rice along with the spices, tomato paste, and diced tomato. Stir until fully combined.

2. Pour in 1 3/4 cups of chicken broth, and increase the heat slightly until it begins to boil. Add the whole carrots, celery sticks, and garlic cloves (no need to chop them since they’ll be removed once the rice is cooked).

3. Once it boils, reduce heat to low and cover the pot. Let it simmer for 30-35 minutes or until the rice is fully cooked. Remove the carrots and celery before serving.

   
   

Mexican Rice Bowl

Ingredients

Mexican rice

Black beans

Corn

Chicken

Directions

Prepare Mexican Rice

Follow your recipe for the Mexican rice. Set it aside once cooked.

Cook the Chicken

Season and cook the chicken to your preference—grilled, baked, or pan-seared. Slice or shred once done.

Warm the Black Beans and Corn

Heat up the black beans and corn in a skillet or microwave until warm.

Assemble the Bowl

Add the black beans, corn, and chicken to the Mexican rice and mix.

Optional Toppings

Add salsa, guacamole, shredded cheese, or a sprinkle of cilantro if you’d like!

Sliced Banana & Blueberries

Colby Jack Cheese Stick

Sliced Tomato