Sprinkles™ Fiesta Lunch-to-Go
Serves
4Sprinkles™ Fiesta Lunch-to-GoServes 4
Prep Mins
1010 Mins 25 Mins 35 Mins
Cooking Mins
25
Ingredients
- 2 cups Sprinkles™ tomatoes
- 2 cups pinto beans, drained and rinsed
- 2 cups cooked white rice, room temperature
- 1 cup chopped fresh cilantro leaves for garnish
- 1 Tbsp cilantro stems, chopped
- 1 tsp jalapeño, chopped
- 1 avocado, diced
- 1 Tbsp fresh lime juice
Fiesta Dressing
- ¼ tsp ground cumin
- ¼ tsp sweet paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- ¼ tsp honey
- ¼ tsp kosher salt
- 1/8 tsp freshly ground black peppercorns
- ½ tsp fresh lime zest
- 1 Tbsp fresh lime juice
- 3 Tbsp extra-virgin olive oil
Directions
- Combine all Fiesta Dressing ingredients in a small bowl. Set aside.
- In a medium bowl, combine dressing, rice, beans, chopped cilantro stems and jalapeño. Let marinate for at least 5 minutes; this part can be made ahead and stored in the refrigerator overnight. Stir well to redistribute dressing before assembling mason jar.
- To assemble, layer the following ingredients in each small mason jar (16-ounce size works well), in this order: 1 cup of bean and rice salad, ¼ diced avocado (toss avocado pieces in a bit of lime juice to prevent discoloration), ½ cup tomatoes, ¼ cup chopped cilantro. Place lid on the mason jar and keep refrigerated until ready to serve.
- To serve, keep the lid on, shake the jar well to mix contents slightly and enjoy straight from the jar anywhere on the go
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