Barbacoa Rice Bowl

This Taco Tuesday, turn it up a notch with a rice bowl!

Barbacoa Rice Bowl


  • 1 C. Cilantro Lime Rice
  • 1/4 C. Beef Barbacoa
  • 1/2 C. Roasted Corn Salad
  • 1/4 C. Borracho Beans
  • Shredded Cheddar Cheese
  • Lettuce
  • Pico de Gallo
  • Sour Cream


  1. Pouches: Set temp. in a water bath or combi oven to 165°F, for a target product temp. of 160°F, approx. 20-25 min. If it is desired to hold the product, set temp. at 150°F in a moist atmosphere.

  2. Once all ingredients are warmed according to the above heating instructions, in a disposable bowl layer all of the hot ingredients beginning with a the rice. 

  3. Top with cheddar cheese, pico de gallo and sour cream. Serve warm!