Smoky BBQ Bean & Rice Bowls
with Monterey Jack, Sour Cream & Tortilla Chips
- Milk
- Sesame
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!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Kidney Beans
1 unit
Microwavable Rice
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Mushroom Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Lime
2 unit
Scallions
1 unit
Tex-Mex Paste
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, spicy blend of BBQ and Tex-Mex flavors; some found it surprisingly delicious 🌶️.
- Ease of prep: Quick and simple to make, perfect for a fast meal or lunch, though some preferred stovetop over microwave.
- Suggestions: Consider adding extra cheese, chicken, or salsa for more flavor. Adjust spice level to taste.
- Portions: A few wished for more chips and sour cream to complement the dish.
- Texture: Some found the beans dry; adding water or cooking longer on the stove improved texture.
Reviews from our home cooks
I did not want to like this recipe. Nope, I was stubborn. I don't love kidney beans. I thought it would be too sweet. I was grumpy and in a bad mood, but this recipe, it brought me joy. Very good. I did cook the beans on the stove and added cajun seasoning. This is a keeper.
Taste-wise this was just perfect. Even my fussy teen ate the entire thing (although wanted triple the chips, as did I). BUT! I was disappointed only microwave directions. I just heated in a saute pan, no problem, but maybe adding a note to do that, in same order listed, for those clients who don't have a microwave or prefer heating slowly without it. Thanks!
This was surprisingly good! The spices are different for the midwest Ohio but were so good! I think microwaving was actually harder than cooking or preparing it on the stove, as I had to heat plates individually. I may make this again on my own! Love the limes too!
This was surprisingly good for being so easy to put together--the bean mixture is quite tasty and the ready-to-eat rice actually had a good texture.
Teens loved this and ate it all for lunch! Said it was delicious and spicy! Easy to make, will definitely order again!
Very tasty. I had some left over precooked chicken and I added that to my meal. Also more cheese. Can't go wrong with cheese.
So easy to put together and the portions are just the right size. I'll watch for this one in the future.
Easy one to split up for lunches. Added chicken with Tex Mex spice for extra protein. Yum!
Felt like the beans and rice weren't cooked enough, I would've ratcheted it take a little longer and have better cooked rice
The bean mixture is too dry (I added salsa, which helped). Maybe you guys could adjust the recipe?
