Smoky BBQ Bean & Rice Bowls

🥘 Ingredients

• Monterey jack cheese
  1 c
• Tex-Mex paste
  1 unit
• blue corn tortilla chips
  1 unit
• kidney beans
  1 can
• lime
  1 unit
• microwavable rice
  2 packets
• mushroom stock concentrate
  1 unit
• scallions
  2 unit
• sour cream
  2 tbsp
• sweet and smoky BBQ seasoning
  1 unit
• tomato
  1 unit

🍳 Cookware

• medium bowl

1. 1

   Wash and dry produce.
2. 2

   Drain and rinse kidney beans . Dice tomato into ¼-inch pieces. Thinly slice scallions , separating whites from greens. Quarter lime .

   kidney beans: 1 can, tomato: 1 unit, scallions: 2 unit, lime: 1 unit
3. 3

   In a medium bowl , combine beans, tomato, scallion whites, Tex-Mex paste , sweet and smoky BBQ seasoning , and mushroom stock concentrate . Season with salt and pepper to taste.

   Tex-Mex paste: 1 unit, sweet and smoky BBQ seasoning: 1 unit, mushroom stock concentrate: 1 unit
4. 4

   Break up microwavable rice in pouch; divide rice and beans between microwave-safe bowls in separate sections. Top beans with Monterey jack cheese . Cover bowls with plastic wrap; microwave until warmed through ⏱️ 3 minutes .

   microwavable rice: 2 packets, Monterey jack cheese: 1 c
5. 5

   Remove plastic wrap; top bowls with sour cream and scallion greens. Serve with blue corn tortilla chips and lime wedges on the side.

   sour cream: 2 tbsp, blue corn tortilla chips: 1 unit