Ingredients

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• 1 1/2 cups Blue Ribbon® rice
• 1 1/2 cups tomato sauce
• 2 chipotle peppers in adobo sauce, chopped
• 1 onion, coarsely chopped
• 3 cloves garlic
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 1/2 tsp salt, divided
• 1/4 cup olive oil
• 2 cans (14 oz each) hearts of palm, drained, rinsed and shredded
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tbsp lime juice
• 8 cups mixed salad greens
• 1 1/2 cups frozen corn, cooked
• 2 ripe avocados, halved, pitted, peeled and chopped
• 1 1/2 cups salsa
• 1/4 cup torn cilantro leaves

Steps

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This simple and delightful tinga recipe is ideal for lunch or dinner, with fiery tomato and chile flavor served over fluffy white rice.

Step 1–Cook rice according to package directions.

Step 2–Meanwhile, in a blender, purée tomato sauce, peppers, onion, garlic, chili powder, cumin, and 1 tsp salt until smooth.

Step 3–Heat oil in a large skillet set over medium-high heat. Cook hearts of palm, chickpeas, and remaining salt for 5 to 8 minutes or until they start to brown. Stir in blended tinga sauce; bring to boil. Cook for 10 to 15 minutes or until sauce is thickened and hearts of palm and chickpeas are well coated. Remove from heat; stir in lime juice.

Step 4–Top salad greens with rice, tinga mixture, corn, chopped avocados, salsa, and cilantro.

Recipe Alternatives

If preferred, use canned unripe green or young jackfruit in brine, drained and washed, instead of hearts of palm.

If desired, add shredded vegan cheese over top.