El Dorado Bowl Recipe

Cook wild rice (if not cooked)

Cook wild rice blend according to package instructions to yield about 3 cups cooked (typically 1 cup dry yields about 3 cups cooked). Fluff with a fork and keep warm.

Prepare chicken

If you don't already have cooked shredded chicken, poach or roast 2 boneless skinless chicken breasts (about 1 lb) with a pinch of salt and pepper: simmer in lightly salted water for 12–15 minutes until 165°F (74°C) internal temperature, or roast at 400°F (200°C) for 20–25 minutes. Let rest, then shred with two forks. Toss shredded chicken with 1/2 tsp salt and 1/4 tsp black pepper and set aside.

Preheat oven to 425°F (220°C). Cut red and yellow bell peppers into 1-inch pieces, slice red onion into wedges, and cut zucchini into half-moons about 1/2-inch thick. Place vegetables on a sheet pan, drizzle with 2 tbs olive oil, then sprinkle with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and spread in a single layer.

Roast on the top rack for 18–22 minutes, tossing once halfway, until vegetables are softened and slightly charred at the edges. Remove from oven and let cool slightly.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbs honey, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1 tsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust acidity or sweetness as desired. Refrigerate until serving.

In a blender or food processor combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1/2 cup packed chopped fresh cilantro, 1 tbs lime juice, 1 minced garlic clove, 1/2 tsp dried dill, 1/2 tsp salt and 1/4 tsp black pepper. Blend until mostly smooth, adding up to 2 tbs water to reach a pourable consistency. Taste and adjust salt or lime as needed. Chill until ready to serve.

If using frozen corn, heat a small skillet over medium-high heat, add corn and cook 4–6 minutes until lightly charred, stirring occasionally; let cool. In a bowl combine 1 cup corn, 1 cup rinsed black beans, 3/4 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1/2 minced jalapeño. Dress with 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss and let sit 10 minutes for flavors to meld.

Divide 3 cups cooked wild rice among 4 bowls (about 3/4 cup rice per bowl).

Top each bowl with equal portions of shredded chicken (about 1/2 cup per bowl), a generous scoop of fire-roasted vegetables (about 3/4 cup per bowl), and about 1/3 cup corn & bean salsa.

Drizzle 1 to 1 1/2 tbs Golden Sauce over each bowl and then drizzle or dollop 1 to 1 1/2 tbs Cilantro Ranch per bowl. Adjust amounts to taste.

Garnish with sliced green onions (about 3/4 stalk per bowl), a sprinkle of cilantro leaves, and a lime wedge. Finish with a light pinch of salt if desired.