For the Crispy Rice
- 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
- 1 jalapeño, thinly sliced
- 1/ 4 cup cilantro, chopped
- 1 batch of Mexican Street Corn Salad
- pico de gallo
- lime wedges
Add the rice to a large saucepan with 1 cup of water.
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.
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.
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.
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.
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.
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.
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.