Ruby Wild Blend™ Chipotle Chicken Bowl

Ingredients

Water or stock2 quarts
InHarvest Ruby Wild Blend™2 pounds
Salt, kosher2 teaspoons
Cumin, ground½ cup
Cilantro, chopped½ cup
Chicken, diced5¼ pounds
Water1 cup
Corn, kernelsthawed if using frozen6 pounds
Bell peppers, red1⁄4-inch slices4 pounds
Beans, blackcanned, drained, low sodium8 cups
Oil, vegetable1 cup
Chipotle ranch dressing4 cups
Cilantro, chopped2 cups

Instructions

  1. Bring liquid to a boil.
  2. 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.
  3. Cover with foil and bake at 350° F for 50 minutes, or until rice is tender and liquid is absorbed.
  4. Uncover and gently stir in the chopped cilantro. Hold, covered, in a warmer or steam table.
  5. 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.
  6. 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.
  7. 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