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

sonoran rice bowl

Ingredients

Serves
10

Sonoran Rice Bowl

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

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

Show ingredients

Directions

 

  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

 

Watch the video!
We have a video with our Chef sharing more details about Sonoran concepts and walking through this recipe. Check out the video here: https://youtu.be/oPrP2yyR924

 

Meal
Dinner
Lunch
Cuisine
American
Mexican
Segment
K-12 Schools