Versatile base featuring seasoned rice, protein, beans, and crisp veggies for customizable weekday meals.
# Components:
→ Grains
01 - 2 cups cooked white or brown rice
→ Beans
02 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
→ Protein
03 - 2 boneless chicken breasts, cooked and chopped
04 - or 1 lb ground beef or turkey, cooked and seasoned
05 - or 14 oz firm tofu, pressed and cubed
→ Vegetables
06 - 1 red bell pepper, diced
07 - 1 cup corn kernels
08 - 1 cup cherry tomatoes, halved
09 - 1/2 red onion, finely diced
10 - 1 cup shredded lettuce or chopped romaine
→ Toppings
11 - 1 cup shredded cheddar or Mexican cheese blend
12 - 1/2 cup salsa or pico de gallo
13 - 1/2 cup sour cream or Greek yogurt
14 - 1 avocado, sliced or mashed
15 - 1/4 cup fresh cilantro, chopped
16 - Lime wedges for serving
→ Seasonings
17 - 1 tablespoon olive oil
18 - 1 teaspoon ground cumin
19 - 1 teaspoon chili powder
20 - 1/2 teaspoon smoked paprika
21 - Salt and pepper to taste
# Method:
01 - Cook rice according to package instructions. Fluff with a fork and allow to cool slightly before portioning.
02 - For chicken: Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook in a skillet with olive oil until fully cooked and internal temperature reaches 165°F, then chop into bite-sized pieces. For ground meat: Brown in a skillet with olive oil and seasonings until fully cooked, breaking apart as it cooks. Drain excess fat. For tofu: Press tofu to remove moisture, cut into 3/4-inch cubes, toss in olive oil and seasonings, then pan-fry over medium-high heat until golden on all sides.
03 - Heat beans in a saucepan with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder for 2 to 3 minutes, stirring occasionally. Season with salt and pepper to taste.
04 - Dice bell pepper, halve cherry tomatoes, finely dice red onion, and shred lettuce. Arrange toppings in small prep containers including cheese, salsa, sour cream, avocado, cilantro, and lime wedges.
05 - Divide rice, beans, protein, and raw vegetables into 4 separate airtight containers, keeping each component isolated to maintain texture and freshness throughout the week. Store toppings in individual small containers.
06 - When ready to eat, reheat base components as desired in a microwave or on the stovetop. Top with fresh vegetables and toppings immediately before consuming. Add lime wedges and cilantro for finishing touches.
