May

May

Breakfast bowls remain the rage, and this south-of-the-border version delivers bold flavor with captivating aroma, color and texture from our unique blend of aromatic jasmine rice, split baby garbanzo beans and daikon radish seeds.

InHarvest Products Used

Ingredients:

Yield: 6 servings

  • 1¾ c. water
  • 8 oz. InHarvest Jasmine Blend
  • 3 c. roasted corn kernels
  • ½ c. mayonnaise
  • ¼ c. lime juice
  • 8 oz. ground chorizo, fried and drained
  • 3 oz. Cotija cheese, crumbled
  • ¼ c. fresh cilantro leaves
  • ¾ c. sliced fresh jalapeño
  • 6 large whole eggs
  • 1½ t. chili powder
  • 12 6” corn tortillas, warmed

Directions:

  1. In a medium-size pot, bring the water to a boil. Stir in InHarvest Jasmine Blend. Simmer, covered, for 9 minutes. Reserve warm.
  2. Heat the corn. Mix in the mayonnaise and lime juice until well blended. 
  3. Per order: Fry 1 egg over soft. In the bottom of a single-serving bowl, place 1 c. of the cooked Jasmine Blend. Top the rice with ½ c. of the corn/mayo mixture followed by 1 oz. chorizo and ½ oz. cheese. Crown with the fried egg. Garnish with ¼ t. chili powder sprinkled over the entire dish. Serve with 2 tortillas.

Nutrition Facts
Per serving: 680 cal., 27 g pro., 75 g carb., 7 g fiber, 17 g fat (3 g sat. fat), 0 mg chol., 870 mg sod., 11 g sugar