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Mexican Fiesta with Sorghum Grain

The Sorghum Checkoff

"Go south of the border! Fresh veggies, shredded chicken and sorghum create a festive meal or snack your friends and family will devour. Add sour cream and salsa to make it a party for your taste buds."
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20 m servings 565 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
  2. In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.


  • Tip:
  • For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

Per Serving: 565 calories; 10.2 g fat; 81.2 g carbohydrates; 35.1 g protein; 59 mg cholesterol; 755 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Gold medal meal! This is the perfect lunch when the thermometer hits 100°. I used thawed sorghum and some cold chicken (Sarah's Easy Shredded Chicken Taco Filling). Adding the sour cream, as men...