Migas Fried Rice Bowl


  1. Thaw avocado pulp according to package instructions.
  2. For avocado salsa; place tomatillos, avocado pulp, peppers and cilantro in a blender. Process until smooth. Season with salt. Transfer to a container, cover and hold for service.
  3. For each serving; whisk together 2 eggs. Heat 1/2 fl. oz. olive oil in non-stick sauté pan over medium heat. Add eggs, stirring with rubber spatula until soft scrambled. Stir in 6 oz. (1 cup) Cilantro Lime Rice and Fire Roasted Corn Fiesta and cook until heated through. Add 1 oz. crushed tortilla chips, 1 fl. oz. avocado salsa and 1 oz. cheese. Stir to combine and melt the cheese. Portion into a warmed bowl. Garnish with 1/2 oz. sour cream and 1/4 oz. pickled red onions. Serve with 2 oz. avocado salsa on the side.


  • 16 oz Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb
  • 16 oz tomatillo(s), fresh, husked
  • 2 oz jalapeño(s), stems removed
  • 1/2 cup cilantro, fresh, chopped
  • 2 tsp Kosher salt
  • 3 fl oz oil, olive
  • 12 ea egg(s)
  • 40 oz Simplot Good Grains™: Cilantro Lime Rice & Fire-Roasted Corn Fiesta 6/2.5lb
  • 6 oz yellow corn tortilla chips, lightly crushed
  • 6 oz cheese, Monterey Jack, shredded
  • 3 oz sour cream
  • 1 1/2 oz onions, red, pickled