bbq bean rice bowl.

Disclaimer: I know this isn't really a "recipe" but it's a super easy dinner that makes for a great meatless Monday. Groundbreaking? Absolutely not. Easy and cheap? 100%.

I usually make a large meal on Sundays so I can eat leftovers the rest of the week, but after spending the weekend with my parents and having another weekend away coming up, I wasn't in the mood to go to the grocery store. So I did some cabinet searching and was pleased to discover I had everything I needed for a bbq bean rice bowl.

What you need:

  • Rice (I used white boil-in-a-bag, but I'm also a huge fan of Trader Joe's microwaveable white and brown rice--you could also do quinoa)
  • Cheddar cheese (sharpness according to taste, I like to shred my own)
  • Guac (I love the single serve containers - you can usually find at any grocery store)
  • Beans (Kidney, black, chickpea, refried...the choice is yours. I used black)
  • BBQ sauce (again, to your liking. I used Trader Joe's Carolina Gold which has a nice mustardy kick)
  • Salsa (there's a theme here--whatever you like best. I love Trader Joe's Corn and Chile Tomato-Less Salsa)

What you do: 
  • Cook rice according to instructions.
  • Drain and rinse beans (if you're using anything other than refried) and add a couple of tablespoons of BBQ sauce to taste. Cook over low-medium heat until warmed through.
  • Assemble your bowl with the rice base and add guac, cheese, salsa and beans.
  • Enjoy.

Stupid easy! I usually make a big batch so I can have lunch the next day: it reheats nicely and keeps you full.

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