Southwest Chicken Chorizo and Rice Bowl
A Bold, Balanced Bowl for K–12 Menus
Designed for K–12 foodservice, this Southwest Chicken Chorizo and Rice Bowl combines savory Jones Chicken Chorizo Sausage with fluffy brown rice and roasted corn, peppers, and tomatoes. Easy to batch prepare and portion, it delivers bold Southwest flavor in a balanced bowl format students enjoy. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 pt., 1 c., 2 tbsp. | sweet green peppers |
| 1 pt., 1 c., 2 tbsp. | tomatoes |
| 1 pt., 1 c., 2 tbsp. | no salt added frozen corn |
| 50 | |
| 3 lbs., 2 oz. | long-grain parboiled brown rice |
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Directions
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Thaw corn 1–2 days in advance.
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Preheat oven to 375°F.
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Dice green bell peppers and tomatoes into ¼-inch pieces. Drain tomatoes well.
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Place Jones Chicken Chorizo Sausage Patties on a parchment-lined sheet pan and heat for 8–10 minutes, until hot (165°F).
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Dice cooked sausage patties into ¼-inch pieces and hold at 135°F or above.
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Prepare brown rice according to manufacturer’s directions and hold at 135°F or above.
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Lightly coat parchment-lined sheet pans with nonstick spray. Spread thawed corn and diced green peppers in a single layer and roast for 10–12 minutes, until lightly browned.
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Assemble bowls: Portion ½ cup rice into each bowl, top with 3 oz. diced chicken chorizo sausage, ¼ cup roasted corn and peppers, and 2 tablespoons diced tomatoes.
Optional: Drizzle with 1 tablespoon Southwest ranch dressing and garnish with 1 teaspoon chopped cilantro.
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Serve 1 bowl per student.
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