Sonoran Rice Bowl Recipe

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)

Ingredients

Servings: 10

AMOUNT	MAIN INGREDIENTS
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

Spicy Black Bean Salad

AMOUJNT	MAIN INGREDIENTS
2 1/2 cups	Corn Kernels, Canned, Drained And Rinsed
1 cup	Black Beans, Canned, Drained And Rinsed
2 cups	Tomato - Diced
1/2 cup	Red Onions, Fresh - Cut into 1/4” Dice
3 cups	Green Bell Peppers - Fresh - Cut into 1/4” Dice
4 Tbsp	Lime Juice - Bottled
1 tsp	Ground Cumin

Directions

Step 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.

Step 2: Remove the heated pulled chicken from the oven and toss with the salt-free taco seasoning.

Step 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

Step 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)

Step 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

Step 6: Warm cheese sauce per manufacturer’s directions

To Build Rice Bowl:

Step 1: With a 8 oz. spoodle (1 cup), place brown rice in serving container.

Step 2: With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the rice

Step 3: With a 2 oz. spoodle (1/4 cup), place seasoned chicken on top of the rice.

Step 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