INSTRUCTIONS

• 1. In a 4-inch half steamtable pan, pour 2 quarts of hot water. Add 2 pouches of Plant Protein Crumbles - Southwest Seasoned. Stir until all ingredients are combined well. Cover and let sit for 5 minutes.
• 2. Combine rice and water into a 2-inch steam table pan. Stir to combine. Cover tightly. For 60 servings use 2 pans. OVEN METHOD: Cook in a 350°F oven for 45 to 55 minutes. STEAMER METHOD: Cook in a steamer for 30 to 40 minutes. CCP: Heat to 135°F for at least 15 seconds.
• 3. Remove from the oven or steamer and let stand for 10 to 15 minutes.
• 4. Remove cover; fluff rice with a fork before serving. CCP: Hold warm, above 135°F for service.
• 5. Add corn to a 2-inch full size steamtable pan. Stir in salsa. Cover and steam for 20 minutes or until internal temperature reaches 135°F. CCP: Hold warm, above 135°F for service.
• 6. Drain and rinse beans. In a 4-inch, full-sized steam table pan, place beans.
• 7. In a small bowl, mix together cumin, chili powder, 2 tbsp onion powder and 2 tbsp granulated garlic.
• 8. Add seasonings to beans and blend. Cover beans and steam for 35 minutes or until beans reach an internal temperature of 135°F. CCP: Hold warm, above 135°F for service.
• 9. For the dressing, combine all yogurt, mayonnaise, 1 tbsp garlic, 1 tbsp onion powder, dill weed, Worcestershire, sugar and hot sauce in a bowl. Whisk to combine. CCP: hold cold for service, below 41°F
• 10. Serve each bowl with 1 ounce of spicy ranch. Drizzle some on top for presentation.
• 11. In a serving bowl: place 1 cup of cooked brown rice; top with 3/8 cup (#10 scoop) of Plant Protein Crumbles - Southwest Seasoned; place ¼ cup (#16 scoop) of corn salsa mixture on one side of the crumbles; place ¼ cup (#16 scoop) of seasoned black bean mixture on the other side of the crumbles.