We love fresh Mexican food and I have had quite the obsession with Old El Paso products and Avocados from Mexico lately, so I am very excited to share this Fiesta Rice Boat recipe with you. Delicioso!
This meal was made in a “taco bar” type style so each family member serves himself. It’s so easy the kids can make their own! I set out a wide array of foods and made sure each family member was happy. For instance, my husband doesn’t like salsa so he added lettuce instead. My boys have a hard time eating lettuce, so they had some salsa and guacamole.
When preparing the toppings, I was able to zest up my fiesta food with some Old
El Paso green chilies and fresh avocado. If you’re looking for Cinco de Mayo recipes, this would be a fun and easy dish to serve to your guests! Set out a Mexican blanket as the tablecloth and scatter a few beautiful flowers (maybe some dahlias) around the colorful serving dishes to set the mood.
- Old El Paso Soft Tortilla Taco Boats
- Brown rice
- Black beans, canned, slightly drained
- Corn salsa
- 2 large tomatoes, diced
- 1 green onion, chopped
- 1/2 jalapeño, finely diced
- 1 cup yellow and white corn (I used frozen corn, but canned works too)
- 2 Tablespoons fresh cilantro, chopped
- 2 Tablespoons Old El Paso green chilies
- 1 Tablespoon white vinegar
- Romaine lettuce, chopped
- Avocados from Mexico
- Guacamole seasoning (store-bought packets or make homemade)
- Seasoned chicken, chopped (for simplicity, I purchased pre-cooked chicken)
- Lime juice
1. My first step was to make the corn salsa so that it had time to rest. In a medium bowl, combine the tomatoes, green onion, jalapeño, corn, cilantro, green chilies, and vinegar. Let sit. I left it overnight, but you can leave it less time if needed. If you are using fresh chicken, make that at this time as well.
2. Cook the rice. While the rice is cooking, prepare the fresh guacamole using the Avocados from Mexico and the seasoning then let it sit, tightly sealed, in the refrigerator until you are ready to serve it.
3. Set out the Taco Boat and get to layering. You can layer in any order and add or remove ingredients as desired, but here is what I recommend:
4. Add the rice.
5. Scoop on a spoonful of black beans.
6. Top with some corn salsa.
7. Toss on a little lettuce.
8. Spread on a dollop of guacamole.
9. Sprinkle with chicken.
10. Squeeze on a little fresh lime juice. Here’s a little trick to make your lime juicier: rub and roll it firmly on a hard surface before slicing open! My limes were a little tough, but this helped. The lime should be fairly soft to get the maximum amount of juice out. You can also use a citrus juicer.
11. You can add extra cilantro to the top as well, if you desire. It makes a great, edible decoration for serving.
We buy a lot of Old El Paso products. The taco boats are my husband’s favorite and I love the Nacho Cheese Hard Shell Taco Kit. They have a ton of great products including the dinner kits with shells and seasonings and sauces, refried beans, chilies, and taco sauce. Avocados from Mexico go right along with it and they taste great in recipes or by themselves.
Did you know? Over 1.3 billion pounds of avocados are consumed in the United States per year!
Old El Paso products and Avocados from Mexico can be purchased at Publix grocery stores.
-Do you celebrate Cinco de Mayo? What is your favorite way to eat avocados?