Products used in this recipe
Migas Fried Rice Bowl
Yield: 6 Servings (14 oz.)
Yield: 6 Servings (14 oz.)
A perfect grab-n-go bowl that works for breakfast, lunch, or dinner. Filling, colorful and hearty, it's a great option any time of day.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/1lb | 16 oz. | |
| Tomatillos, fresh, husked | 16 oz. | |
| Jalapeño peppers, stems removed | 2 oz. | |
| Cilantro, chopped | 1/2 cup | |
| Kosher salt | 2 tsp. | |
| Olive oil | 3 fl. oz. | |
| Eggs | 12 each | |
| Simplot Good Grains™: Cilantro Lime Rice & Fire-Roasted Corn Fiesta 6/2.5lb | 40 oz. | 1 bag |
| Corn tortilla chips, lightly crushed | 6 oz. | |
| Monterey Jack cheese, shredded | 6 oz. | |
| Sour cream | 3 oz. | |
| Red onions, pickled | 1-1/2 oz. |
Preparation Instructions:
- Step 1
- Thaw avocado pulp according to package instructions.
- Step 2
- For avocado salsa; place tomatillos, avocado pulp, peppers and cilantro in a blender. Process until smooth. Season with salt. Transfer to a container, cover and hold for service.
- Step 3
- For each serving; whisk together 2 eggs. Heat 1/2 fl. oz. olive oil in non-stick sauté pan over medium heat. Add eggs, stirring with rubber spatula until soft scrambled. Stir in 6 oz. (1 cup) Cilantro Lime Rice and Fire Roasted Corn Fiesta and cook until heated through. Add 1 oz. crushed tortilla chips, 1 fl. oz. avocado salsa and 1 oz. cheese. Stir to combine and melt the cheese. Portion into a warmed bowl. Garnish with 1/2 oz. sour cream and 1/4 oz. pickled red onions. Serve with 2 oz. avocado salsa on the side.
