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 |
Products in this recipe
Directions
- 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.
- Remove the heated pulled chicken from the oven and toss with the salt-free taco seasoning.
- 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
- 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)
- 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
- Warm cheese sauce per manufacturer’s directions
To Build Rice Bowl
- With a 8 oz. spoodle (1 cup), place brown rice in serving container.
- With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the rice
- With a 2 oz. spoodle (1/4 cup), place seasoned chicken on top of the rice.
- Finish with a ½ oz. warm white cheese sauce drizzle. Use a ladle or a squeeze bottle
