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Sprinkles™ Fiesta Lunch-to-Go

Serves

4

Prep Mins

10

Cooking Mins

25

Ready to give it a try? Find a store.

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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