Sonoran Rice Bowl

Pulled Chicken tossed in taco seasoning and placed over a bed of brown rice and topped with a spicy black bean & corn salsa and finished with a warm cheese sauce (can be served hot or cold)



Sonoran Rice Bowl

22oz Tyson® All-Natural* Pulled Chicken, #10460210928 
3 Tbsp Taco Seasoning, salt-free 
10 cups Brown Rice, cooked 
5 cups Black Bean & Corn Salsa, prepared 
1/2 cup Lime Juice 
1 Tbsp + 1 tsp Tajin Seasoning 
5oz White Cheese Sauce, low sodium 
  1. Arrange the frozen pulled chicken in a single layer on parchment lined sheet pan and cook at 350°F for 12-14 minutes - to an internal temperature of 145°F.
  2. Remove the heated pulled chicken from the oven and toss with the salt-free taco seasoning.
  3. Hold the heated seasoned pulled chicken covered in a hot box at 145°F or hold in refrigeration for a cold serving application – will hold in refrigeration for 3 days
  4. Prepare instant brown rice according to manufacturers’ directions and set aside (hold warm if serving in a warm application, or refrigerate to build bolds later for a cold application)
  5. In mixing bowl, combine the Black Bean & Corn salad with lime juice, cumin and Tajin seasoning.  Hold in refrigeration until ready to serve – will hold in refrigeration for 3 days
  6. Warm cheese sauce per manufacturer’s directions

To Build Rice Bowl:

  1. With a 8 oz. spoodle (1 cup), place brown rice in serving container.
  2. With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the rice
  3. With a 2 oz. spoodle (1/4 cup), place seasoned chicken on top of the rice.
  4. Finish with a ½ oz. warm white cheese sauce drizzle. Use a ladle or a squeeze bottle

Chef’s Note: to build your own black bean & corn salsa, just combine 1 Cup each of: black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers


Spicy Black Bean Salad

2 ½ cups Corn Kernels, Canned, Drained and rinsed 
1 cup Black Beans, Canned, Drained and Rinsed 
2 cups Tomato diced 
½ cup Red Onions, Fresh, cut into ¼” dice 
3 cups Green Bell Peppers, Fresh, cut into ¼” dice 
4 Tbsp Lime Juice, Bottled 
1 tsp Ground Cumin 
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Application Uses
K-12 Schools