Ingredients

• 1 cup Riceland Long Grain White Rice
• 1 Tbsp olive oil
• ¼ cup onion finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup chicken broth (or vegetable broth)
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp salt
• 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 Rice
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).

Cook the Spanish-Style Rice‍

1. Heat oil in a medium saucepan over medium heat.
2. Add Riceland Long Grain White Rice and cook 2 to 3 minutes, stirring frequently, until lightly toasted.
3. Stir in onion and garlic; cook 1 minute.
4. Add tomato sauce, broth, chili powder, cumin, paprika, and salt.
5. Bring to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed.
6. Remove from heat and let stand 5 minutes. Fluff with a fork and garnish with cilantro if desired.

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