rice

Chicken Burrito Skillet with RiceSelect

This post is sponsored by RiceSelect, however, I am sharing all of my own thoughts. All opinions are my own.

This post is sponsored by RiceSelect, however, I am sharing all of my own thoughts. All opinions are my own.

Things have been hectic over here between moving, settling in, and a busy work schedule! It’s been hard to find the time and energy to cook as much, especially after a long day. That’s why easy, one-pan meals have become a life saver. Throw it all in a pan followed by a minimal and easy clean up? Yes please! My favorite has been this chicken burrito skillet. I’ve literally been making it at least once a week.

Flavorful and packed with protein, this meal is sure to please the entire family. Trust me, you’ll have everyone licking their plates. And it’s made with great-quality, real food ingredients, the star of the show being RiceSelect’s Texmati Rice. Like all RiceSelect products, it’s all-natural and clean of preservatives, chemicals, and added substances as well as non-GMO verified. RiceSelect is made from the finest ingredients and uses exacting standards and rigorous attention to detail, resulting in the flavor, quality, and texture that you crave. You will see the RiceSelect difference before you even taste it!

Naturally, RiceSelect Texmati was the perfect base for my burrito skillet. Add in some protein, delicious seasonings, and fresh veggies, and we have ourselves a meal! So let’s get to it.

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Here’s what you’ll need:
-2 tbsp avocado oil
-1 lb chicken breasts, cut into 1” cubes
-1 small yellow onion, chopped
-2 tbsp taco seasoning
-15.5 oz can black beans, strained and rinsed
-1/2 cup RiceSelect Texmati Rice 
-1 cup water
-1/2 cup salsa
-3/4 cup shredded Mexican cheese, separated
-1 tomato, chopped
-1 cup lettuce, chopped
-1/2 avocado, cubed
-Salt and pepper
-Chopped fresh cilantro as desired

Instructions:

  1. Add the avocado oil to a large pan over medium high heat. 

  2. Add in the chicken and cook for 3 mins.

  3. Mix in the chopped onion, taco seasoning, black beans, rice, and water, and bring to a boil.

  4. Cover and cook for 10-12 minutes until the water is absorbed into the rice.

  5. Mix in the salsa, ½ cup of shredded cheese, and salt and pepper to taste.

  6. Top the mixture with the remaining cheese, lettuce, tomato, avocado, and cilantro.

  7. Serve and enjoy!

Easy peasy, and the cleanup is just as simple! It really doesn’t get much better than that. Let me know what you think in the comments below, and make sure to check out RiceSelect’s amazing line of products. You can get them delivered right to you via Amazon here. 

Vegan Cauliflower Fried Rice

I am a huge fan of Chinese food. I've been eating it since I was little. It's basically a comfort food for me. I am also a huge fan of carbs. I was talking to my sister about how much we love carbs, and we decided it's our mom's fault. She must've been eating bread and pasta nonstop when she was pregnant with us both. The three of us just can't get enough.

Rice is especially a big one for me. I'd probably be happy eating fried rice every single day. Unfortunately, I don't get to eat fried rice every single day. I actually rarely eat it because it isn't the healthiest.

That's not to say that I have anything against eating carbs. I'm not anti or low carb necessarily, but I am pro vegetable and about balance. I don't like to eat just rice or just pasta as an entire meal, but I wanted some fried rice. I had recently heard about using cauliflower as a rice replacement,  so I decided I wanted to try it out to kick this fried rice craving.

Here's what you'll need:

-1 head of cauliflower
-2 cups of frozen mixed vegetables (My bag had peas, carrots, corn, and green beans - I'd suggest at least peas and carrots)
-1 clove garlic
-3 tbsp sesame oil
-1/2 of a yellow onion, chopped
-1/4 cup Braggs liquid aminos
-1 tbsp sriracha (optional)

Instructions:

1) Add 1/2 of the cauliflower florets into a food processor and pulse for about 10 seconds, until the cauliflower is chopped and has a rice-like texture. You don't want to over pulse it, or it will lose that texture.
2) Repeat with the other half of the cauliflower.
3) In a pan, heat up the sesame oil.
4) Add in the frozen veggies, garlic, and onion. Let them cook for about 3-5 minutes so that the vegetables are heated.
5) Add in the cauliflower, liquid aminos, and sriracha. Mix it all together and let the mixture cook for about 5 minutes until the cauliflower is all heated up.
6) Serve and enjoy!

I hope you enjoy this as much as we did! My mom said she gives it a 7 out of 5, so I might say it's pretty good. Let me know what you think in the comments below, and don't forget to subscribe!