Ingredients
Water or stock | 2 quarts |
InHarvest Ruby Wild Blend™ | 2 pounds |
Salt, kosher | 2 teaspoons |
Cumin, ground | ½ cup |
Cilantro, chopped | ½ cup |
Chicken, diced | 5¼ pounds |
Water | 1 cup |
Corn, kernelsthawed if using frozen | 6 pounds |
Bell peppers, red1⁄4-inch slices | 4 pounds |
Beans, blackcanned, drained, low sodium | 8 cups |
Oil, vegetable | 1 cup |
Chipotle ranch dressing | 4 cups |
Cilantro, chopped | 2 cups |
Instructions
- Bring liquid to a boil.
- Place the contents of a 2-pound bag of InHarvest Ruby Wild Blend™ into a 2 1⁄2 inch full hotel pan. Add hot liquid, salt and 1⁄4 cup of the cumin to the pan, stirring to distribute the spices.
- Cover with foil and bake at 350° F for 50 minutes, or until rice is tender and liquid is absorbed.
- Uncover and gently stir in the chopped cilantro. Hold, covered, in a warmer or steam table.
- In a hotel pan, combine the chicken, remaining 1⁄4 cup cumin and water. Mix well, cover with foil and cook in a 350° F oven until food temperature reaches 165° F, about 20 minutes. Hold hot for service.
- In another hotel pan, combine the corn, bell peppers, black beans and oil. Mix well, cover with foil and cook in a 350°F oven until food temperature reaches 165° F, about 20 minutes. Hold hot for service.
- To assemble, place 1, 8-ounce spoodle of rice in a serving bowl. Top with 1, 8-ounce spoodle of vegetable mixture. Top vegetables with 2 ounces (#8 scoop) of chicken. Top chicken with ⅛ cup (#30 scoop) of chipotle ranch dressing and sprinkle with 1 tablespoon cilantro.
Recipe Notes
Yield: 32 bowls