Sonoran Rice Bowl

Tender pulled chicken tossed in taco seasoning and placed on a bed of brown rice. Served with spicy-black bean salad and cheese sauce.

Sonoran Rice Bowl

sonoran rice bowl

Ingredients

Serves
10

Sonoran Rice Bowl

Ingredients

Tyson® Pulled Chicken #10460210928 - 1 lb. 6oz.

Taco Seasoning, Salt-Free - 3 Tbsp. + 1 tsp.

Brown rice, dry - 2 lb. 14oz.

Black Bean-corn salad (see sub-recipe) - 10 cups

White cheese sauce - 10 oz.

Spicy Black Bean Salad

Ingredients

Corn Kernels, Canned, Drained and rinsed - 2 ½ cups

Black Beans, Canned, Drained and Rinsed - 1 cup

Tomato diced - 2 cups

Red Onions, Fresh, cut into ¼” dice - ½ cup

Green Bell Peppers, Fresh, cut into ¼” dice - 3 cups

Lime Juice, Bottled - 4 Tbsp

Ground Cumin - 1 tsp

Show ingredients

Directions

  1. Arrange the frozen pulled chicken in a single layer, on a sheet pan lined with parchment paper.  Heat the pulled chicken uncovered in a preheated 350°F convection oven for 12-14 minutes, or until the minimum internal temperature reaches 145°F.
  2. Remove the heated pulled chicken from the oven and toss them with the salt-free taco seasoning. Hold the heated seasoned pulled chicken covered in a hot box at 145°F or let cool for a later cold preparation.
  3. With a 1 cup scoop, place brown rice in serving container (1 cup cooked rice= 2oz. grain eq.). With a #10 scoop, place seasoned chicken on top of the rice.
  4. With a 4 oz. spoodle place spicy black bean salad around the rice and chicken to be mixed together by the student.
  5.  Finish with a one-ounce drizzle of warm white cheese sauce. Use a 1-ounce ladle.

TYSON® PRODUCTS USED:

Tyson® Pulled Chicken #10460210928

 

Spicy-Black Bean Salad

  1.  Combine ALL of the ingredients in a mixing bowl and gently toss together until combined well.
  2.  Hold the prepared salsa covered under refrigeration at 38°F ready to use.
Meal
Dinner
Lunch
Cuisine
American
Mexican
Segment
K-12 Schools