| 13.8 | cup | rice, normie |
| 13.8 | cup | water |
*Note: The big rice cooker can't take much more than 7-8 cups of rice*
A good amount of rice to water ratio for the big rice cooker is about 7.5 cups of rice to 8.5 cups of water (check the water level against the side of the rice cooker)
For non saucy recipes, 9-10 cups of rice should be fine.
1. Measure out required cups of asian short-grain rice.
2. Wash 2-3 times. (Or until water runs a little bit clearer.)
3. Cook the rice in the rice cooker(s).
Needs a lot of rice ), make at least 9-10 cups (for 30+ people). Use the 2 rice cookers and even the mini one if needed.
| 10 | unit | avocado |
| 20 | unit | Bell Pepper |
| 9.38 | lb | Black beans - low sodium |
| 2.5 | unit | Cheddar Cheese |
| 10 | lb | Chicken breast |
| 1 | cup | cilantro bunch |
| 20 | clove | garlic |
| 10 | unit | lime |
| 5 | unit | onions |
| 7.5 | cup | salsa |
| 5 | cup | Sour Cream (High-fat) |
| 5 | head | lettuce, shredded |
1. Cook rice according to package. (separate recipe)
2. Season chicken breasts
(Salt, pepper, onion powder, garlic powder, cumin)
(alternatively, taco seasoning)
bake (try 350F for 30 to 45 minutes), measuring with thermometer until chicken is 165°F. Any higher and the chicken will be dry.
Once removed from the over, cover the pan with aluminium foil and let the chicken rest for 5-10 min (helps the chicken stay juicy)
3. Mince garlic and sautee in olive oil. Add chopped onions. Add rest of veggies (chopped). Season to taste!!!
(Recommend cumin, chili powder, salt, and pepper, or just some taco seasoning)
cook until soft but not mushy.
4. Juice the lime(s) and stir the juice and choppped cilantro into the rice (after it's cooked)
5. Mash the avocado with some salt and pepper and any leftover lime juice.
6. Shred the cheese.
7. Shred the chicken once it's done cooking. Taste chicken and season to taste
(salt, pepper, onion powder, garlic powder, cumin, paprika)
(Alternatively, taco seasoning)
(Tiny amount: nutmeg, parsley, brown sugar, cayenne)
8. Put everything out on the counter and let people form their own burrito bowls.
| 4 | block | tofu |
| 0.25 | cup | canola oil |
| 0.25 | cup | soy sauce |
| 2.67 | tbsp | chili powder |
| 1.33 | tbsp | smoked paprika |
| 0.67 | tbsp | cumin |
| 0.67 | tbsp | onion powder |
| 0.67 | tbsp | garlic powder |
Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet. (Oven will already be preheated to this for the burrito bowl chicken)
Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture.
Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
Link: https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/
| 22.5 | cup | corn |
| 2.5 | unit | red onion, diced |
| 1.56 | cup | red wine vinegar |
| 0.94 | cup | olive oil |
| 1.67 | tbsp | salt |
| 1.67 | tbsp | black pepper |
| 2.5 | bunch | cilantro, roughly chopped |
| 5 | unit | jalapenos, seeds removed and diced |
| 0.78 | cup | honey |
https://tasteandsee.com/jalapeno-cilantro-corn-salad-recipe/
In a large pot of boiling water (I add sugar to ensure sweetness), cook the corn for 5 minutes. Drain and let cool.
When the corn is cool enough to handle, cut the kernels off the cob, cutting close enough to the cob to remove the kernels but not so close that you remove the husk with it.
Toss the kernels in a large bowl with the red onions, jalapeño peppers, cilantro, vinegar, olive oil, salt and pepper. Taste and then start adding the honey or agave nectar as desired. The sweetness should balance out the vinegar.
Make a few hours a head so the flavors infuse together. Chill and serve cold or leave out and serve at room temperature.