Smoky BBQ Bean & Rice Bowls
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Kidney Beans
1 unit
Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Mushroom Stock Concentrate
1 unit
Microwavable Rice
¼ cup
Monterey Jack Cheese
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
