Lime Rice & Beans with Buffalo Chick’n
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A super easy lazy meal that is filling and nutritious. This recipe also doubles easily for meal prep. If you don’t like buffalo sauce, simply omit it and have cheesy Chick’n instead.
Ingredients
- 4 clove, Garlic
- 1 tbsp, Olive Oil
- Salt & Pepper to taste
- 15 oz black beans
- 2 tbsp(s) Lime Juice, or more to taste
- 0.50 cup cooked, Corn Frozen
- Half a bunch of green onions
- 0.75 cup dry Jasmine Rice
- 0.50 Cup dry Quinoa
- 2 cups of water
- 1 bag of morningstar chik’n strips
- 2 oz Sharp Cheddar Cheese , shredded from the block
- 3 tablespoons Frank’s buffalo sauce or preferred hot sauce
- Optional: Cilantro to top
- Rinse the quinoa and the rice separately and thoroughly.
- Separate the white parts of the green onions from the green parts. Set aside the green bits. Mince the white bits and the garlic. In a large pan, saute the mince with the olive oil until translucent. Add the quinoa and saute for 2-3 minutes. Add the rice on top without mixing so the quinoa stays on the bottom (to ensure it fully cooks). Add 2 cups of water and 1 to 1.5 teaspoons of salt. Bring to a boil, then cook on low for 18 minutes. Remove from the heat and let sit, covered, for 5 minutes.(If using an instant pot, after the saute press the rice setting button)
- Once the rice & quinoa is cooked, mix in the beans and the corn. Now add the lime, tasting as you go. Add the cilantro, if using.
- Prepare the chicken strips as directed on the package. Cover in the buffalo sauce and then top with the shredded cheddar cheese (½ an oz for each plate)
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