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Recipe Card
For the Crispy Rice
ingredients
- 1 1/2 cups sushi rice, rinsed
- 1 8 oz. can whole corn kernels, drained
- 1/4 cup sour cream
- 2 packets Goya Sazon Seasoning with Cilantro and Tomato
- 1 teaspoon chicken bouillon, optional
- 1/4 cup lime juice
- 2 tablespoons sugar
- oil, for frying
Toppings
ingredients
- 1 jalapeño, thinly sliced
- 1/4 cup cilantro, chopped
- 1 batch of Mexican Street Corn Salad
- carnitas
- pico de gallo
- guacamole
- lime wedges
Method
Step 1
Add the rice to a large saucepan with 1 cup of water.
Step 2
In a blender, puree the corn and sour cream until completely smooth. Add the corn puree to the saucepan along with the Goya seasoning and chicken bouillon.
Step 3
Stir continuously over medium heat until the mixture starts to boil, then reduce to a simmer. Cover and cook for about 20 minutes or until the rice is cooked and the liquid is absorbed.
Step 4
While the rice is cooking, dissolve the sugar in the lime juice. Remove the pot from heat and stir the lime juice mixture into the rice.
Step 5
Pour the rice into a glass container and smooth it out. Ideally it should be about an inch tall. Cover and refrigerate for at least 2 hours.
Step 6
Pour about 1 inch of oil into a large frying pan or pot, the higher the sides the better. Heat the oil over medium heat.
Step 7
While the oil is warming up, turn out the rice (it should plop out in one big cake). Slice the rice into rectangular pieces, about 1 inch by 2 inches. Once the oil reaches 350F or a chopstick starts bubbling, fry the rice planks in batches. Fry for about 2-3 minutes on each side until each side is golden and crispy. Drain on paper towels.
Step 8
To plate, half of the crispy rice with the Mexican Street Corn Salad, and top the other half with guacamole, a little bit of the meat, and pico de gallo. Top all of them with cilantro and jalapeño slices. I recommend squeezing lime juice on top before eating and feel free to add any of your favorite salsas or hot sauces.