April 16, 2019
Ruby Wild Blend Chipotle Chicken Bowl
Each portion provides 2 grain/bread servings, 1 cup vegetable (1/2 cup starchy, 1/4 cup red/orange, 1/4 cup
legume), 2 oz meat/alt*
Yield: 32 Bowls
2 qt Water or stock
2 lb InHarvest Ruby Wild Blend
1/2 c. cumin, ground
1/2 c. cilantro, chopped
5.25 lb. House of Raeford Rotisserie Chicken, cut into
1 c. water
6 lb. corn kernels, thawed if using frozen
4 lb. red bell pepper, 1/4 inch slices
8 c. black beans, canned, drained, low sodium
1 c. vegetable oil
4 c. chipotle ranch dressing
2 c. cilantro, chopped
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
and 1/4 c. of the cumin to the pan, stirring to distribute the spices.
3 Cover with foil and bake at 350 degrees 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 c. cumin and water. Mix well, cover with foil and cook in a
350 degree oven until food temperature reaches 165 degrees, 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 degree oven until food temperature reaches 165 degrees, about 20 minutes. Hold hot for service.
7 To assemble, place 1 8 oz spoodle of rice in a serving bowl. Top with 1 8 oz spoodle of vegetable mixture.
Top vegetables with 2.5 oz (#8 scoop) of chicken. Top chicken with 1/8 cup (#30 scoop) of chipotle ranch
dressing and sprinkle with 1 T. cilantro.