with Monterey Jack, Sour Cream & Tortilla Chips
Can’t resist a satisfying side of BBQ beans? Neither can we—and that’s what inspired this hearty (10-minute!) bowl. We pump up red beans with scallions, tomato, spicy Tex-Mex paste, and our smoky-sweet BBQ seasoning. Serve the savory spiced beans atop fluffy rice, sprinkle with Monterey Jack, and heat until warm and melty throughout. Just before serving you’ll add a dollop of sour cream, sprinkle with crisp scallion greens, and serve with crunchy tortilla chips and a squeeze of lime juice. So much flavor in so little time—thank you, chefs!
Allergens
Utensils
Tags
Kidney Beans
1 unit
Tomato
1 unit
Scallions
2 unit
Lime
1 unit
Tex-Mex Paste
1 unit
Sweet and Smoky BBQ Seasoning
1 tablespoon
Mushroom Stock Concentrate
1 unit
Microwavable Rice
1 unit
Monterey Jack Cheese
0.25 cup
Sour Cream
1.5 tablespoon
Blue Corn Tortilla Chips
1.5 ounce
Salt
Pepper
• Wash and dry produce.
• Drain and rinse beans. Dice tomato into ¼-inch pieces. Thinly slice scallions, separating whites from greens. Quarter lime.
• In a medium bowl, combine beans, tomato, scallion whites, Tex-Mex paste, BBQ Seasoning, and stock concentrate. Season with salt and pepper to taste.
• Break up rice in pouch; divide rice and beans between microwave-safe bowls in separate sections. Top beans with Monterey Jack. Cover bowls with plastic wrap; microwave until warmed through, 2-3 minutes.
• Remove plastic wrap; top bowls with sour cream and scallion greens. Serve with tortilla chips and lime wedges on the side.
690
kcal
Calories
17
g
Fat
5
g
Saturated Fat
112
g
Carbohydrate
9
g
Sugar
11
g
Dietary Fiber
20
g
Protein
20
mg
Cholesterol
1770
mg
Sodium
plus Red Pepper Jam, Cucumbers & Crispy Fried Onions
with Scallion Greens & Spicy Mayo | 2–4 servings
