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I love easy weeknight dinners that can be transformed into delicious leftover lunches. Mexican rice is not only a delicious side dish, but makes great leftovers that can be customized with add-in’s for tasty lunches all week.
What I like most when making dinner is making a little extra so I have leftovers for my husband to take to work, or just for myself when I’m working from home and don’t have to think about whats for lunch in the coming days. On this particular night it was cilantro lime chicken and shrimp, mixed vegetables and Mexican rice.
Once dinner is over and it’s time to clean up. This is when I like to get the food ready for leftovers and this is where Reynolds™ heat & eat containers come in very handy. I can prep the leftover lunches and put them right into the containers and into the fridge.
For the first leftover lunch, I mixed in the vegetables with the rice and added the shrimp, put on the lid and stored it in the refrigerator for tomorrow. Nice and easy. The second leftover lunch, I mixed the vegetables and black beans in with the rice, cut up the chicken into bite-size pieces and made a Mexican rice bowl. Todo bien!
Lunches are done!
Now we leftover lunches for days and they containers stack perfect in the refrigerator so we can just grab and go.
Reynolds™ heat & eat containers also fit perfectly in my husbands lunch bag. Bonus!
Reynolds™ heat & eat disposable containers take you from dinner, to refrigerator to the lunchroom and are ideal for heating leftovers in the microwave. You also never have to worry about messes with these Reynolds™ containers because their BPA-free, recyclable plastic lids that snap snuggly in place to prevent leaks and clean-up is a breeze.
- 4 ripe tomatoes roughly chopped
- 1/2 medium onion roughly chopped
- 1 clove garlic peeled
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 2 cups long grain white rice
- 1 teaspoon salt
- 1 tablespoon fresh cilantro chopped
- Add the tomatoes, onion, garlic and chicken stock to a blender and pulse until the vegetables are well blended. Set aside.
- To a large saucepan add the oil and heat over medium heat.
- Stir in the rice and cook, stirring often until it starts to brown and smell nutty.
- Pour in the tomato liquid and bring to a simmer.
- Add the salt and stir. Cover with a lid and cook for 15 minutes until all the liquid is absorbed and the rice is fluffy.
- Stir in the chopped cilantro and serve warm.