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Southern Fiesta Rice Bowl

Southern Fiesta Rice Bowl Recipe
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.
Products used in this recipe