Sonoran Rice Bowl

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