Each semester, Middlebrook eighth graders participate in a Culinary Challenge Competition.Jack Cromwell, Flynn Crowther, Gabby Horicka, and Tyler Previte of this year\u2019s winning Loaded Dishwashers Team had their Mexican rice and fajita stir-fry meals featured on the school\u2019s lunch menu on Wednesday, May 6.Here are the recipes for the team\u2019s meals: Mexican rice Ingredients 12 ounces canned, crushed tomatoes. 1 medium white onion. 3 medium jalape\u00f1os. 2 cups brown rice. 1\/3 cup canola oil. 4 minced garlic cloves. 2 1\/2 cups chicken broth. 1 1\/2 teaspoons salt. 1\/2 cup fresh cilantro, minced. 1 lime. Directions Adjust rack to middle position and preheat oven to 350\u00b0 Fahrenheit. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalape\u00f1os and discard. Mince flesh and set aside. Mince remaining jalape\u00f1o. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear \u2014 about 1 minute and 30 seconds. Shake rice vigorously to remove excess water. Heat oil in heavy bottomed oven-safe 12-inch straight-sided saut\u00e9 pan or Dutch oven with tight fitting lid over low-medium heat for about two minutes. Drop a few rice grains in and \u2014 if they sizzle \u2014 then it is ready. Add rice and fry, stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn\u2019t get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and two minced jalape\u00f1os and cook, stirring constantly until fragrant, about 1 minute and 30 seconds. Stir in broth, pureed mixture, and salt. Increase heat to medium-high and bring to boil. Cover pan and transfer pan to over to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes. Stir in cilantro, minced jalape\u00f1os to taste, and pass lime wedges separately. Fajita stir fry Ingredients 1 lb. boneless skinless chicken breast. 2 garlic cloves, minced. 1 large red bell pepper, cut into strips. 1 large onion, thinly sliced and separated. 3 tablespoons lime juice. 2 tablespoons oil. 2 teaspoons cumin. 1\/2 teaspoon cornstarch. Served with: flour tortilla, avocado, tomatoes, salsa, sour cream and cheese. Directions Cut chicken into one-inch strips that are 1\/8 inches thick. Place skillet on high heat. When hot, add one tablespoon oil and stir fry meat until browned. Transfer meat to bowl. Add one tablespoon oil to skillet and add garlic, onion and red pepper. Stir fry until onion is soft, about three minutes. Stir together cumin, lime juice and cornstarch, then add to skillet. Return meat to pan and stir fry until mixture is hot and bubbles. Transfer to bowl. Serve in tortillas with garnishments.