Ruby Wild Blend™ Chipotle Chicken Bowl

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

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.

Yield: 32 bowls