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Pheasant Rice Bowl

One of our favorite lunch destinations is a local Mexican restaurant called Tulum’s, located in Jackson TN. We can prepay for our food, which is great when your limited on time and need to get back to the office in a hurry. I typically get a taco or chimichanga, but recently discovered these edible rice bowls they serve. You can get them with your choice of meats, Chicken, Steak or Shrimp, as well as a ton of extra add-ons.

I recently caught the covid and my co-workers didn’t want me in the office with them until I was 100% clear of the virus, so they sent me home to work from my house for two weeks. Of course, I couldn’t go out to eat either, so this is my attempt to recreate the Tulum’s rice bowls at home using some Pheasant I had in the freezer.

Ingredients

Rice

Queso Cheese Dip

Pheasant

Instructions

For Rice

Step #1 Add Rice and oil to saucepan and set heat to medium. Allow rice to toast for a minute, then add the broth and salt. Bring to a boil, reduce to a simmer, then cover and allow to cook for 20 minutes. Fluff with a fork with done.

For Queso Cheese

Step #1 If you have a block of Queso Cheese, like Ole brand, cut into one inch cube size pieces. Add to a saucepan with milk and a pinch of salt. Set heat to medium low and allow to melt. Use a spatula to mix and combine every little bit until the sauce comes together. If you’ve bought Queso Dip in a jar, you can just heat it up.

Pheasant and Chorizo

Step #1 Add the Chorizo to a non-stick skillet with the heat set on medium high.

Step #2 Allow to cook for 6-8 minutes, then remove from skillet with a slotted spoon to a plate lined with paper towels. Drain excess oil from the skillet.

Step #3 Season both sides of the pheasant with salt, pepper and taco seasoning, then place pheasant breast in the same skillet you cooked the Chorizo in.

Step #4 Allow the Pheasant brown on one side for 3-4 minutes before flipping. When the pheasant has reached 165 degrees, remove to a plate and cut into small bit size pieces.

Step #5 Preheat oven to 350 degrees. Add Tostado bowls to oven and allow to cook for 5-7 minutes, until golden brown.

Step #6 Fill Tostado bowls with rice and cover generously with melted queso cheese. Add Chorizo and Pheasant. Garnish with sliced Habanero, Cilantro, crumbled Fresco Queso Cheese and Lime Juice.

Step #7 Serve and enjoy

Recipe Card

Pheasant Rice Bowl

Written by Jeff Davis Visit : Visit authors website

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Prep Time: 30 min - Cook Time: 30 min

Ingredients

Rice

2.5 cups Iberia Brand Yellow Rice

3 cup(s) Chicken Broth

1 tbsp Olive Oil

1 tsp Kosher Salt

Queso Cheese Dip

12 oz Ole Mexican Queso Dip

1/2 cup(s) Milk

Pinch of Salt

Pheasant

4 Skinless Pheasant Breast

8 oz Chorizo

1 Lime

1 Habanero

4 oz Cacique Quesco Fresco

1 Package of Tostado Bowls

1 Package of Taco Seasoning

Black Pepper

Kosher Salt

Cilantro for garnish

Instructions

For Rice

Step #1 - Add Rice and oil to saucepan and set heat to medium. Allow rice to toast for a minute, then add the broth and salt. Bring to a boil, reduce to a simmer, then cover and allow to cook for 20 minutes. Fluff with a fork with done.

For Queso Cheese

Step #1 - If you have a block of Queso Cheese, like Ole brand, cut into one inch cube size pieces. Add to a saucepan with milk and a pinch of salt. Set heat to medium low and allow to melt. Use a spatula to mix and combine every little bit until the sauce comes together. If you’ve bought Queso Dip in a jar, you can just heat it up.

Pheasant and Chorizo

Step #1 - Add the Chorizo to a non-stick skillet with the heat set on medium high.

Step #2 - Allow to cook for 6-8 minutes, then remove from skillet with a slotted spoon to a plate lined with paper towels. Drain excess oil from the skillet.

Step #3 - Season both sides of the pheasant with salt, pepper and taco seasoning, then place pheasant breast in the same skillet you cooked the Chorizo in.

Step #4 - Allow the Pheasant brown on one side for 3-4 minutes before flipping. When the pheasant has reached 165 degrees, remove to a plate and cut into small bit size pieces.

Step #5 - Preheat oven to 350 degrees. Add Tostado bowls to oven and allow to cook for 5-7 minutes, until golden brown.

Step #6 - Fill Tostado bowls with rice and cover generously with melted queso cheese. Add Chorizo and Pheasant. Garnish with sliced Habanero, Cilantro, crumbled Fresco Queso Cheese and Lime Juice.

Step #7 - Serve and enjoy

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.