Southwest Chicken Bowls - C.H. Guenther
1. 12 ½ cups Brown rice, parboiled 2. 1 cup Cooking oil 3. 21 cups Bell pepper, diced 4. 10 ½ cups Onions, diced 5. 26 cups Chicken, diced, cooked 6.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving bowl
- Spoon
Ingredients
- 12 ½ cups Brown rice, parboiled
- 1 cup Cooking oil
- 21 cups Bell pepper, diced
- 10 ½ cups Onions, diced
- 26 cups Chicken, diced, cooked
- 16 cups Black beans, low-sodium, canned, drained
- 1 ½ Tbsp. Chili powder
- 1 ½ tsp. Cumin, ground
- 6 ¼ cups Pioneer® Cheese Sauce Mix (94335), prepared
- 6 ¼ cups Cornbread, crumbled*
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