I don’t have a picture for this, it was dark when we ate dinner. This is a total “mom blog” meal. And for good reason! It’s easy, uses only one pot, easily adaptable (prep ahead of time, prep and freeze ahead of time, make in the slow cooker, make with different proteins, etc), enjoyed by kids and adults. It’s called a “burrito bowl” but I don’t know, it’s more like a Rice-a-Roni type thing. I used this recipe and followed it pretty closely. A couple of changes do come to mind, I didn’t have chili powder but used a little chipotle in adobo sauce instead, used 1.5 cups brown rice instead of just 1 cup, added liquid to equal what is needed to cook the rice (in this case 3 cups, a mixture of chicken broth, tomato, water). Mine took way longer to cook, as I expected with this rice. Almost an hour simmering, but it’s an hour where you do almost nothing, just check the liquid level and rice tenderness occasionally.

Thoughts for next times: try with seasoned tofu, shrimp added at the end, white rice for a faster meal, pinto beans, etc. etc. etc. Tonight we’re having leftovers, I’m thinking mixed with cheese and warmed in the oven, casserole-style.