This Cilantro Lime Rice has just the right blend of herby citrus flavor and mild heat to build the perfect bowl. Top with prepared grilled chicken, along with hearty beans and sweet corn. Finish with a seasoned crema-style sauce and serve with a la carte toppings.
Ingredients
- Sauce
- 2 cups () mayonnaise, 16 ounces
- 1/2 cup () milk reduced fat, 4 ounces
- 1/2 cup () apple cider vinegar, 4 ounces
- 2 teaspoons Cumin, Ground
- 2 teaspoons Garlic Powder
- 2 teaspoons Paprika, Smoked
- Rice Bowl
- 1 1/2 cups () butter, unsalted, melted, 12 ounces
- 3 cups () onion small dice, 24 ounces
- 3 tablespoons garlic, minced
- 12 each jalapeno peppers, small dice, seeded
- 12 cups (3 quarts) rice white or brown
- 24 cups (6 quarts) chicken stock, unsalted
- 1 1/2 cups () lime juice, 12 ounces
- 3 cups () cilantro, chopped, 24 ounces
- 4 1/2 pounds () grilled chicken commodity, strips, warmed, 72 ounces
- 6 cups () black beans canned, low sodium, and, held hot, drained, rinsed, 2.5 pounds
- 6 cups () grilled corn prepared, held hot, 1.75 pounds
Nutrition Information
(per serving)
This Cilantro Lime Rice has just the right blend of herby citrus flavor and mild heat to build the perfect bowl. Top with prepared grilled chicken, along with hearty beans and sweet corn. Finish with a seasoned crema-style sauce and serve with a la carte toppings.
Key products
Instructions
Sauce
- In a bowl, mix mayo, milk, vinegar, Cumin, Garlic Powder, and Smoked Paprika to blend. Hold refrigerated for Service.
Cilantro Lime Rice
- Heat oven to 375°F. Divide melted butter, onion, garlic, jalapeno, rice, in between two 2" hotel pans. Mix to coat ingredients with the butter. Divide the stock, lime juice, and cilantro equally between the two pans and cover with foil. Cook for 25-30 minutes until rice is tender. Fluff with a fork.
To Assemble Rice Bowl
- For each serving, scoop 1/2 cup cooked rice into bowl. Top with 1.5 ounces warmed chicken strips, and 2 tablespoons each black beans and corn. Drizzle with 1 tablespoon Sauce.
