I created this recipe for Easy Lime Cilantro Black Beans and Brown Rice for my client Old El Paso, as a pairing for their new frozen Old El Paso Chicken Fajitas. All opinions are my own.
“Mrs. Caron, why are you so dressed up today,” one of Will’s classmates asked while I was supervising his class’s lunch period earlier today. I smiled. I really wasn’t dressed up — but I was wearing something other than my typical yoga pants. Fridays are usually the day that several of my friends and I take a nearly five mile walk — some weeks faster than others. But today, we had to skip it.
“No special reason,” I replied. I mean, seriously, I can’t tell an eight-year-old that I am wearing a simple black dress and a cardigan because it was way easier than finding something else to wear, right? I couldn’t possibly say that the idea of wearing something binding — like jeans — today was horrifying, right?
I’ve reached the point where the path of least resistance is the best route. It’s been a crazy week — filled with weird schedule changes, lots of deadlines and so, so many things on the to-do list. I am so ready to crawl into my PJs and catch up on my favorite shows.
But there is still dinner to be had, and more deadlines to meet. And on nights like this, quick and easy recipes are the best thing ever. Like this recipe for Easy Lime Cilantro Black Beans and Brown Rice. It’s ready in about 10 minutes using a handy package of frozen brown rice and fresh mix-ins.
This pairs perfectly with Old El Paso’s new frozen Chicken Fajitas — a new product that is also fresh and easy, and cooks up really quickly in a skillet. I was surprised how good the fajita mixture was. Will, who had this for lunch today, declared it really good. High praise, people!
All together, this makes a light meal for four (you can make it a little heartier with the addition of a salad). I really, really love just how easy this is to whip up … especially the Easy Lime Cilantro Black Beans and Brown Rice. You can bet we’ll be having this again soon.
Disclosure: I was compensated for creating this recipe. All opinions are my own.