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Colorful and full of personality, this rice bowl will make everyone feel like having a fiesta.
Lunch, Dinner, Spicy, Rice Bowls, Golden
1 lb. Chicken Breast (2)
1/4 cup Olive Oil
2 Limes (juiced)
1 teaspoon Chili Powder
1/2 teaspoon Cumin
1 teaspoon Salt
Cilantro Lime Ranch:
1 cup Sour Cream
1/2 cup Mayonnaise
1 packet 1 oz Dry Ranch Dip
1/4 teaspoon Garlic Salt
1/2 cup Cilantro
3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
2 teaspoons Fresh Lime Juice optional
Pico de Gallo:
1/4 cup Red Onion (finely diced)
1/4 cup Cilantro
1/2 Jalapeno (diced)
1 teaspoon Salt
1 cup of Golden Rice
1 cup Corn
1 cup Black Beans
2 cups Golden Rice
1 Jalapeno sliced
Cilantro Lime Ranch Instructions:
Combine all ingredients except Buttermilk and lime Juice in Food Processor and blend until smooth
Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
Refrigerate until ready to serve.
In a large Ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.
While chicken is marinating, cook rice according to package directions
In a small bowl combine pico de gallo ingredients, set aside
Cook Chicken and Slice on the diagonal.
Layer in a bowl -- rice, beans, grilled chicken, pico de gallo,toppings, and cilantro ranch dressing.
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