Products used in this recipe
Southern Fiesta Rice Bowl
Yield: 6 Servings (14.5 oz.)
Yield: 6 Servings (14.5 oz.)
Blackened salmon, creamed jalapeño corn, okra and tomato salad paired with our delicious Simplot Good Grains™ Cilantro Lime Rice and Fire Roasted Corn Fiesta. Welcome to the South, Y'all.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 1 lb. | |
| Butter | 1 oz. | |
| Flour | 1 oz. | |
| Heavy cream | 8 fl. oz. | 1 cup |
| Salt | as needed | |
| Pepper | as needed | |
| Simplot Good Grains™: Cilantro Lime Rice & Fire-Roasted Corn Fiesta 6/2.5lb | 40 oz. | 1 bag |
| Okra, cooked, cut | 1 lb. | |
| Cherry tomatoes, cut in half | 1 pint | |
| Olive oil | 2 fl. oz. | |
| Apple cider vinegar | 1 fl. oz. | |
| Salmon filets, 3 oz. each, blackened, held warm | 1-1/4 lbs. |
Preparation Instructions:
- Step 1
- Purée half the corn and jalapeño blend in a blender until smooth. Melt butter in sauté pan over medium-high heat. Add purée and remaining corn and jalapeño blend. Sauté until heated through, about 5 minutes. Sprinkle flour over corn and stir to combine. Stir in heavy cream and bring to a boil. Season with salt and pepper, reduce heat and simmer for about 3 minutes.
- Step 2
- Prepare Cilantro Lime Rice and Fire Roasted Corn Fiesta according to package directions, hold warm. While rice is heating, combine okra, tomatoes, olive oil and vinegar in a bowl. Season with salt and pepper.
- Step 3
- For each serving; place (6 oz.) 1 cup rice in upper half of serving bowl. Add 2 oz. of the creamed corn on bottom half of bowl, top with blackened salmon in the middle and garnish with 1/2 cup okra-tomato salad.
