Southwest Chicken Rice Bowls

Ingredients

• 5 lbs Riceland Spanish Rice Blend, dry
• 6 lbs grilled fajita chicken strips
• 3 lbs fire-roasted corn
• 3 lbs black beans, rinsed
• 4 lbs roasted peppers & onions
• 2 qts cilantro-lime crema
• 1 cup chopped fresh cilantro

Instructions

Prep

1. Cook Rieland Spanish Rice Blend in tilt skiller, rice cooker, or combo oven. Hold hot at 140°F or above.
2. Heat chicken and vegetables to 165°F.
3. Keep beans and corn hot or warm depending on holding setup.
4. Mix crema (sour cream, lime juice, cilantro, and pinch of salt).

Build

For 1 serving:

• 1 cup Spanish rice
• 4 oz chicken strips
• 1/4 cup corn
• 1/4 cup black beans
• 1/4 cup roasted peppers/onions
• Drizzle crema and garnish with cilantro

Holding Notes

• All hot components in steam table
• Crema in chilled squeeze bottle