They say that opposites attract. My husband and I are proof of this. Paul knows nothing about pop culture, celebrities and entertainment news. And I make it my business to stay on top of current events and what’s trending on Twitter. Paul reads up on stocks, business and all kinds of technology stuff that I don’t understand. Paul studied molecular cell biology at Berkeley and I studied Speech Communications at the University of Texas at Austin. That says a mouthful right there.
If Paul had it his way, we would be eating meat and potatoes every night, with some fast food sprinkled throughout. Because, you know, he’s flexible and likes to mix it up. Since I do most of the cooking, this never happens. Not on my watch.
But one thing we can agree on when it comes to food is that we need something quick and easy when it comes to weeknight dinners. If I find something that makes my life easier, helps me to prepare dinner faster and still tastes delicious, I’m on board. And so is Paul.
We recently tried the new 
We’re completely into rice bowls right now so I made vegetarian fire roasted garlic chili, some cilantro lime rice and added an abundance of fresh veggies to mix in. The fire roasted garlic chili skillet sauce was amazingly good and I didn’t have to add anything else. Not even salt.
And it had a nice heat to it that I loved. It was so easy to use. After I had sautéed my black beans and onions, I simply added in the skillet sauce and some diced bell peppers and that was it!
This fire roasted garlic chili skillet sauce might be my favorite one so far. You’ve got to try this! And everyone, I’m sure, has their Super Bowl menu set for today so pick up the ingredients below for a quick and delicious weeknight dinner for this week!
Go Hawks!!!
Fire Roasted Garlic Chili Bowl with Cilantro Lime Rice
Ingredients
For the cilantro lime rice:
- 2 cups water
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt + more when mixing
- 1 cup extra long grain rice
- juice from ½ lime
- ½ cup fresh cilantro diced + more if desired
For the chili bowl:
- ½ tablespoon extra virgin olive oil
- 1 small onion diced
- 16 oz. 1 lb. can of black beans
- 1 packet McCormick’s Fire Roasted Garlic Chili Skillet Sauce
- ½ red bell pepper diced
- ½ orange bell pepper diced
- ½ head or bunch of green leaf or romaine lettuce shredded
- 1 small tomato diced
- 1 cup fresh corn
- 1 ripe avocado sliced
- fresh cilantro for garnish
- jalapenos optional
Instructions
For the cilantro lime rice:
- Using a medium sized saucepan, add in the water, butter and 1 teaspoon of salt and bring to a boil. Add in the rice and turn the heat to a low simmer, cover and let cook for about 10 to 15 minutes, stirring constantly so the rice does not burn or stick to the bottom.
- When finished, remove from the heat and fluff with a fork. Add in the freshly squeezed lime juice, fresh cilantro and season with salt to taste. Mix one more time and set aside.
For the vegetarian chili:
- Using a medium sized skillet over medium high heat, heat the olive oil and add in the onions and black beans. Saute for a few minutes, or until the beans are warmed through and the onions begin to soften. Add in the Fire Roasted Garlic Chili Skillet Sauce and some red and orange bell peppers and mix until combined. Bring to a light simmer and let cook for just a few minutes, or until heated through.
To serve:
- Serve the Fire Roasted Garlic Vegetarian Chili over the cilantro lime rice and garnish with the lettuce, tomatoes, raw diced bell peppers, corn, cilantro, avocado and jalapenos if desired. Mix and enjoy!
Click here to visit McCormick’s website to learn more about Skillet Sauces or click on the Pinterest board below to follow McCormick’s Easy Skillet Dinners board on Pinterest! You can also follow McCormick on Facebook, Instagram and Pinterest.
Follow McCormick Spice’s board Easy Skillet Dinners on Pinterest.
I’m here with the SundaySupper crew today and we’ve all made quick and easy recipes using McCormick’s Skillet Sauces. So, check out the list below and go pick up some McCormick skillet sauces!
- Black and White Bean Chicken Chili by The Dinner-Mom
- Black Bean Taco Salad with Chipotle and Garlic by Ruffles & Truffles
- Cashew Chicken by That Skinny Chick Can Bake
- Cauliflower Skillet Steaks-Sicilian Style by The Wimpy Vegetarian
- Chicken Enchilada Skillet by The Messy Baker
- Chicken Fajita Rice Bowl by Peanut Butter and Peppers
- Chicken Fried Rice with Sesame Seeds and Almonds by Kudos Kitchen by Renee
- Creamy Sicilian Style Chicken Mushrooms Ham by Family Foodie
- Fajita Quesadillas by The Foodie Army Wife
- Fire Roasted Garlic Chili with Cilantro Lime Rice by Hip Foodie Mom
- One-Pot Chipotle Chicken Taco Pasta by Bobbi’s Kozy Kitchen
- Picadillo by kimchi MOM
- Potato Topped Sloppy Beef Skillet by Magnolia Days
- Savory Jade Chicken in Taro Basket by Brunch with Joy
- Sesame Chicken Stir-Fry over Cauliflower Rice by Casa de Crews
- Shrimp Taco’s with a Baja Cream Sauce by Daily Dish Recipes
- Sicilian Chicken and Mushrooms Spaghetti Squash Casserole by Cupcakes & Kale Chips
- Sicilian Skillet Chicken over Parmesan Zucchini “Noodles” by Amee’s Savory Dish
- Skillet Sicilian Chickpeas Over Brown Rice by Shockingly Delicious
- Skillet Taco Nacho Bake by The Girl In The Little Red Kitchen
- Smokey BBQ Pulled Chicken Sandwiches With Creamy Coleslaw by Serena Bakes Simply From Scratch
- Smoky Skillet Chicken and Rice by Cindy’s Recipes and Writings
- Sriracha Sesame Shrimp and Grits by I’m Not the Nanny
- Tex-Mex Sloppy Joes by The Weekend Gourmet
- Tres Carne Fire Roasted Garlic Chili over Egg Noodles by Hezzi-D’s Books and Cooks
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Disclosure: This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
