Lunch
Simple Cheesy Bean and Rice Burrito Bowl
Rice, beans, and melted cheese in one bowl, ready in about 30 minutes. It’s cheap, it keeps well all week, and it’s honestly just good.
Method
Rinse the rice in a strainer until the water runs mostly clear.
Add rice, water, and a pinch of salt to a pot. Bring to a boil, then cover and cook on low for 15 to 18 minutes.
Warm the oil in a pan over medium heat.
Add the beans with a splash of their liquid, the cumin, garlic powder, and salt.
Cook for 5 minutes, mashing about a third of the beans with a fork.
Fluff the rice with a fork and let it sit 5 minutes.
Divide the rice and beans between 4 bowls or containers.
Top with the cheese, salsa, and onion.
Add lime and cilantro if using. If you’re prepping ahead, add the cheese when you reheat.
Chef's tip
For a higher-protein bowl, top each portion with two scrambled eggs or 100 g of shredded chicken. It adds roughly 12 to 25 g of protein for very little extra money.