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Arnoldo's Loco Cherry Bomb Rice Bowl

By Arnoldo | Correctional Training Facility
One evening, after coming home from my vocational trade, I noticed a sweet-scented bowl sitting on the bunk. I sighed in disappointment when I opened it and saw it was a rice bowl saturated in orange-flavored drink mix packets. It wasn’t common for me to gobble.
It was cooked in drink mix, sweet and hot sauce, sriracha, and had chopped sausage, pickles, peppers, apples, peanuts, and chicharrón piled high over puffy white rice. I didn’t want to displease my cellmates, so I dug a spoon into the lustrous fusion of sweet and spicy ingredients. Once it touched my palate, my tongue went into a frenzy of astonishment. I take pleasure in eating Mexican, tasty food, savory burritos, tacos, tamales, and posole. On Christmas Eve, I exclusively crave and salivate for toasty tamales. I’m not interested in eating anything else outside my tradition.
 The flavor was exquisite. What I tasted was an acidic cherry-orange drink mix, sweet and old-school hot sauce, tart chopped pickle, flavorful sausage, and crunchy peanuts. It upset me that no one had ever offered me a rice bowl in all my years of incarceration. As soon as my cellmate returned to the cell, I eagerly hopped off my top bunk and asked him to make more. When the canteen opened, I scurried to purchase everything we needed to cook more spectacular rice bowls. I found them so impressive that I created my very own signature version to satisfy others: The Loco Cherry Bomb.
Now, when my friends ask what I’ll be cooking on Christmas Eve, I answer with joy in my soul: “My very own Loco Cherry Bomb Rice Bowl!”
 
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Equipment

  • 1 hot pot

Ingredients
  

  • 2.85 oz Jack Link’s Beef Jerky (Sweet & Hot)
  • 4 oz Sweet and hot sauce
  • 1 tbsp Sriracha
  • 1 Yellow Pepper
  • 1 tbsp Crushed red pepper
  • 2 Cherry drink mix packets (approx. 2 x 0.09 oz)
  • 2.5 oz Honey roasted peanuts
  • 1 Dill pickle
  • 1 Apple
  • 2 oz Pork rind chicharrón
  • 1/5 cup Water
  • 4 oz rice

Instructions
 

  • Chop the apple and pickle and place them in the hot pot.
  • Add water, beef jerky, sweet and hot sauce, sriracha, crushed red pepper, cherry drink mix packets, peanuts, chicharrón, and chopped yellow pepper.
  • Cook until the meat is well-heated.
  • Then, using a spoon, pile the mixture onto a bed of cooked rice.