Melt butter in a sauté pan over medium heat. Add corn and black beans warm for 2-3 minutes stirring.
Remove corn and black beans from heat and place in a bowl. Add warm prepared jasmine rice, salt, cilantro, lime juice, and ancho paste. Fold together and reserve warm for service.
Ingredients
3 cups Contigo® jasmine rice, prepared
1 tsp Contigo® ancho paste
1 ea. Peak Fresh Produce® Lime(s), juice only
1 tsp West Creek® sea salt kosher
1/2 cup Peak Fresh Produce® Cilantro, minced
1/2 cup Contigo® fire roasted corn
2 cups Contigo® black beans, prepared
Chef Mark Smith - Corporate Chef, Business Development Manager, Performance Foodservice - Bowling Green,