Fiesta Bowl Recipe
6 grain blend, basmati rice, cheddar & Monterey Jack cheese, roasted corn, jalapeño, avocado, pico de gallo, fried tortilla & chipotle ranch
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Ingredients
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Grain Blend
Cheese
Vegetables
Toppings
Method
Cooking the Grains
- 1
Prepare the Grains
In a medium saucepan, combine the 6 grain blend and basmati rice. Add 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes or until grains are tender and water is absorbed.
Preparing the Vegetables
- 2
Roast the Corn
If using frozen corn, thaw it first. In a skillet over medium heat, add the corn and roast for about 5-7 minutes, stirring occasionally until slightly charred.
- 3
Chop the Jalapeño
Remove the seeds (if desired for less heat) and finely chop the jalapeño. Adjust the quantity based on your heat preference.
- 4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into cubes or slices as preferred.
Assemble the Fiesta Bowl
- 5
Combine Ingredients
In a large bowl, combine the cooked grain blend and rice with roasted corn, chopped jalapeño, and pico de gallo. Mix gently to combine.
- 6
Add Cheese
Sprinkle the cheddar and Monterey Jack cheese over the grain mixture and stir until the cheese begins to melt.
- 7