Southwestern BBQ Rice Bowl

Makes 4 servings

Ingredients

  • 2 cups cooked rice
  • 1 lb. Smoke’NFast Roasted & Seared Pork Shoulder, shredded, warmed
  • 6 oz. black beans, canned, seasoned
  • 6 oz. pinto beans, canned, seasoned
  • 1/2 tsp. fajita seasoning mix
  • 1 small white onion, julienned, sautéed
  • 1 small green bell pepper, julienned, sautéed
  • 1 small red bell pepper, julienned, sautéed
  • 4 oz. iceberg lettuce, shredded
  • 8 oz. Southwestern Corn Salsa (recipe to follow)
  • 4 oz. salsa verde
  • 4 oz. salsa, fresh
  • 4 oz. guacamole
  • 2 oz. sour cream
  • oz. Chipotle Ranch Dressing (recipe to follow)
  • 3 oz. pepper Jack cheese, shredded
  • 1 oz. cilantro leaves, chopped

Preparation

  1. Combine all ingredients decoratively for presentation.

Southwestern Corn Salsa:

  • 1 lb. corn, frozen, roasted
  • 1 small red bell pepper, 1/4″ dice
  • 8 oz. black beans, canned, drained
  • 1 small red onion, 1/4″ dice
  • 1 small jalapeño, minced
  • 1/4 bunch cilantro leaves, chopped
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. olive oil
  • kosher salt, as needed
  • ground black pepper, as needed
  1. Combine all ingredients.

Chipotle Ranch Dressing:

  • 1 cup ranch salad dressing
  • 1 oz. chipotle sauce
  • 1 oz. enchilada sauce
  1. Combine all ingredients.
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