Mexican Bento
*Kids Love Quesadilla!
Recipe provided by Chef Brian Clark
Ingredients Needed:
Spanish Rice:
Hands-On Time: 5 minutes
Ready In: 25 minutes
Yield: 4 servings
Ingredients
2 Tablespoons oil
1/2 cup chopped Spanish onion
2 cloves garlic - minced
1 cup white rice
2 cups chicken broth
1 cup salsa
1 teaspoon chili powder
Directions
5. Heat a saucepan over medium heat and add oil. Stir in onion and garlic and cook
until fragrant, about 2 minutes.
6. Stir in rice and add chicken broth slowly. Add salsa and chili powder and bring to a
boil.
7. Reduce heat to low and lid tightly. Simmer for 20 minutes.
8. Fluff with a fork and serve.
Fresh salsa goes together quickly and the flavor is markedly different than the store-bought
versions. Make it mild or hot by altering the amount of peppers added.
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Lunch Box Taco Salad
Ingredients Needed:
This taco salad makes a sweet treat for school lunches. Some assembly required, but kids love
tossing together all the fixings and are sure to enjoy this welcome break from PB&J.
• 2 cups shredded romaine or iceberg lettuce
• 1/4 cup chopped tomato
• 1/2 cup canned kidney or pinto beans, rinsed and drained
• 1/2 cup salsa
• 1/2 cup) shredded Monterey Jack or Cheddar cheese
• 1/4 cup sour cream (regular or low fat)
• 1 cup tortilla chips (regular or baked)
Cooking Instructions
1. In a plastic container big enough to use as a bowl for the finished salad, toss together lettuce
and tomato. In a small plastic container with a tight-fitting lid, stir together beans and salsa.
Pack shredded cheese and sour cream in separate plastic containers. Finally, pack tortilla chips
in a zip-top plastic bag.
2. OK, you've got all the components. Now what? At lunchtime, open the container of lettuce.
Dump bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese.
Finally, crumble tortilla chips on top and lunch is served!
