Prep time 20 mins

Cook time 20 mins


1 cup uncooked jasmine rice

1 3/4 tsp. salt, divided

3/4 cup unseasoned rice vinegar

3 Tbsp. sugar

3 cups shredded carrots

1 English cucumber, quartered lengthwise and cut into 1/4-inch slices (3 cups)

1/2 cup coarsely chopped fresh cilantro, divided

1/4 cup coarsely chopped fresh mint

1/4 cup finely diced jalapeño

1 Tbsp. vegetable oil

1 lb. ground chicken, turkey or pork

1 cup diced onion

1 Tbsp. minced ginger

2 tsp. minced garlic

1 head butter lettuce, separated into leaves

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained

1/4 cup reduced-sodium soy sauce


  1. Combine rice, 1 1/4 cups water and 1/4 tsp. salt in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to lowest setting, cover, and cook 15 minutes, until rice is tender. Remove from heat and stir in 1/4 cup cilantro.

  2. Meanwhile, whisk together vinegar, sugar and 1 1/4 tsp. salt in a large bowl until sugar is dissolved. Add carrots, cucumber, 1/4 cup cilantro, mint and jalapeño; toss to combine. Set aside, stirring occasionally.

  3. Heat oil in a large skillet over medium-high heat. Add chicken, onion, ginger and garlic and cook 6 to 8 minutes, breaking up the meat into small pieces, until larger pieces are no longer pink inside (165°F internal temperature). Add corn and soy sauce to chicken in skillet and cook about 3 minutes, until corn is heated through.

  4. Spoon chicken mixture into the lettuce leaves and top with the pickled vegetables. Serve with cilantro rice. 

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