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Mexican Rice Sundae


  • 1/2 cup prepared mild salsa
  • 1/2 cup refried beans
  • 3 1/2 cups prepared short grain rice*
  • 1/2 cup corn kernes, blanched
  • 2 Tbsp. sour cream
  • 4 California Ripe Olives, whole, pitted


Stir salsa and refired beans together in a small mixing bowl and heat until warmed through. Set aside. Divide rice evenly into 4 Emile Henry Japanese bowls using an ice cream scoop. Drizzle refried bean mixture over and around rice. Top with corn. Garnish with a small dollop of sour cream and California Ripe Olive ( on each. Serves 4. *1 cup rice to 2 1/4 cups water