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Chicken Burrito Bowl

Yield: 24 servings


5 lbs

24 oz

6 lbs

White Rice, cooked

2 1/2 lbs

Black Beans

24 oz

Shredded Cheddar Cheese

24 oz

Sour Cream

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Prep Time: 30 minutes



1. Thaw JTM Enchilada Sauce under refrigeration for 48-72 hrs.

2. Heat JTM Chicken Taco Filling to 145°F for 15 seconds (HACCP Critical Control Point.)

3. Reserve hot until ready to assemble rice bowls (135°F or above - HACCP Critical Control Point)



Per Order Assembly:

1. Portion 4.0 oz. white rice in a bowl.

2. Portion 2.0 oz. black beans over white rice.

3. Portion 3.0 oz. of chicken taco filling at center of bowl.

4. Ladle 1.0 oz. of enchilada sauce on top of chicken taco filling.

5. Top with 1 tbsp of schredded cheddar cheese.

6. Finish with 1.0 oz. of sour cream in the center of the dish.


Optional: Garnish with freshly chopped cilantro or sliced jalapeños.