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Santa Fe Chicken Fried Chicken with Cheddar Confetti Rice
February 1, 2008
1 Min Read
YIELD: 12 servings
1 Tbsps. corn oil
2 cups fresh red, green and orange bell peppers, small dice
¼ cup whole kernel yellow corn, frozen
¾ cup black beans, drained
½ cup fresh red onion, small dice
2 Tbsps. Chipotle chiles in adobo sauce, commercially prepared, pureed
6 cups country-style cream gravy, commercially prepared, warm
12 cups Uncle Ben's Infused Rice Cheese Flavor, cooked, hot
12 country breaded chicken breast fillets, deep-fried
Heat oil in non-stick sauté pan over medium-high heat.
Add peppers, corn, beans and onions. Pan-sear for 1-2 minutes, stirring frequently.
Add chiles to gravy and whisk to blend. Keep warm.
For each portion: Spoon 1 cup rice on center of plate and scatter ¼ cup vegetable blend evenly over rice.
Arrange 1 chicken fillet to side of rice and top with ½ cup gravy.
Recipe from MARS Foodservices
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