Smoky BBQ Bean & Rice Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Tex-Mex paste
  2 unit
• black pepper
• blue corn tortilla chips
  3 oz
• kidney beans
  2 unit
• lime
  1 unit
• microwavable rice
  2 unit
• mushroom stock concentrate
  2 unit
• plastic wrap
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• sweet and smoky BBQ seasoning
  2 tbsp
• tomato
  2 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: 2 unit, tomato: 2 unit, scallions: 4 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 black pepper to taste.

   Tex-Mex paste: 2 unit, sweet and smoky BBQ seasoning: 2 tbsp, mushroom stock concentrate: 2 unit, salt, black pepper
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 unit, Monterey Jack cheese: ½ cup, plastic wrap
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: 3 tbsp, blue corn tortilla chips: 3 oz