Plate of foodservice Mexican Enchy Rice Bowl in a restaurant setting

Enchy Rice Bowl

Enchy Rice Bowl
  1. 100 each Posada Butcher Boy Red Chili Burrito (1001001)
  2. 10 boxes Mexican Rice, prepared as instructed
  3. 1 gal. Enchilada Sauce, canned
  4. 6 lbs. Monterey Jack Cheese, shredded
  5. 2 qts. Black Beans, canned
  6. 2 qts. Corn, canned
  1. Preheat oven to 350°F.
  2. Prepare Mexican rice according to package directions. Combine rice with black beans and corn.
  3. Simmer enchilada sauce.
  4. Bake Posada Butcher Boy Red Chili Burritos according to package instructions.
  5. Serve 2 Posada Butcher Boy Red Chili Burritos over 4 oz. of rice, and covered with 2 ½ oz. of enchilada sauce.