Mexican Chicken Tostada

mexican-chicken-tostada marsfoodservices image


  • 6 cups BEN’S ORIGINAL™ Whole Grain Brown Rice
  • 10½ cups lower-sodium chicken broth
  • 3½ cups corn salsa
  • 6¼ pounds chicken, diced
  • 2 cups cheese
  • 1 cup fresh cilantro, minced
  • 50 each tostada shells
  • 6 cups avocado, diced

Mexican Chicken Tostada

Makes: 50

Meal contribution: 1 oz eq. grain


  1. In oven-safe pan, combine BEN’S ORIGINAL™ Whole Grain Brown Rice, chicken broth and corn salsa.
  2. Cover tightly and bake in 350°F oven 55 minutes or until most of the moisture is absorbed.
  3. While rice is in the oven, spread diced chicken onto 2 sheet pans; place in same oven as rice,     and cook until an internal temperature of 165°F has been reached.
  4. Remove rice from oven and let stand covered 5 minutes.
  5. Add cooked chicken and fluff rice to mix. Top with cheese and cilantro; hold at 160°F.
  6. To plate, place 1 tostada shell on a plate, and place 3/4 cup of the chicken and rice mixture over top with about 1 ounce of diced avocado.