For lunch I whipped up two “burrito” bowls for the husband and I. It took about 20 minutes total time for a filling and healthy lunch.
Bring to a boil in a small saucepan 1 cup water. Add:
1/2 cup rice
1 tsp lower sodium chicken bouillon
1 tsp dried onions
1/4 tsp dried diced garlic
Turn heat down to 2 (just above low) and cook for 15 minutes tightly covered. Once cooked add in 1 cup black beans. (Drain a 15-ounce can but don’t rinse. You will have 1/2 cup or so leftover to refrigerate for later.) Mix the beans in well then divide the rice/beans between two bowls. Top each bowl with 1-ounce of cheddar cheese diced up. Top with salsa of choice – I used a Verde salsa today and used 3 Tbsp or on each bowl.
A great way to control cheese portions is to buy cheddar cheese in single serving sticks – they are sold next to the string cheese. Each stick is a perfect 1 serving for lunches. For the rice I used Jasmine – but you can use regular rice as well. I just prefer Jasmine! The black beans offer a good punch of protein and lots of fiber I prefer to use organic beans as they just taste better.
I served cheese crackers on the side with it.
Burrito Bowl
~Sarah
