Southern Fiesta Rice Bowl

Step 1

Purée half the corn and jalapeño blend in a blender until smooth. Melt butter in sauté pan over medium-high heat. Add purée and remaining corn and jalapeño blend. Sauté until heated through, about 5 minutes. Sprinkle flour over corn and stir to combine. Stir in heavy cream and bring to a boil. Season with salt and pepper, reduce heat and simmer for about 3 minutes.

Step 2

Prepare Cilantro Lime Rice and Fire Roasted Corn Fiesta according to package instructions, hold warm. While rice is heating, combine okra, tomatoes, olive oil and vinegar in a bowl. Season with salt and pepper.

Step 3

For each serving; place (6 oz.) 1 cup rice in upper half of serving bowl. Add 2 oz. of the creamed corn on bottom half of bowl, top with blackened salmon in the middle and garnish with 1/2 cup okra-tomato salad.