Cajun Red Beans and Rice

Serves: 
60 servings

Spice up your rice Cajun style with Spanish onions, celery, jalapeño, green bell peppers and chili powder.

Ingredients

1⁄2 cup oil
1 cup Spanish onions, diced
11⁄2 tbsp. garlic, minced
1⁄4 bunch celery, diced
1 jalapeño, seeded, minced
2 green bell peppers, seeded, minced
11⁄2 tbsp. chili powder
1 tsp. dried oregano
1 tsp. black pepper
1 tbsp. salt
1 qt. brown rice or jasmine rose blend
1⁄2 #10 can diced tomatoes, drained, juice reserved
1⁄2 #10 can red kidney beans, drained and rinsed
Sliced scallion for garnish
Chopped parsley or cilantro for garnish

Note: Diced tomato and jalapeño can be replaced with same amount of salsa.

Steps

1. Heat oil in roasting pan. Sauté onions, garlic, celery, jalapeño and green bell pepper until soft.

2. Mix in chili powder, oregano, pepper, salt, rice and tomatoes. Add beans and tomato juice mixed with enough water to yield 2 quarts liquid. Bring to a boil, stirring occasionally.

3. Cover tightly with layer of plastic wrap and then layer of foil. Bake in preheated 350°F oven until rice is tender, 30 to 45 minutes. Garnish as desired with scallion, parsley and cilantro.

Recipe by SchoolFood, New York City

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources