Try dinner.
Then decide.

Ingredients

• 250 g cooked rice
• 240 g canned red kidney beans, drained and rinsed
• 100 g bell pepper, diced
• 80 g onion, diced
• 2 count garlic cloves, minced
• 150 g crushed tomatoes
• 1 tbsp olive oil
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 100 ml water
• 1 count lime

Make it

1. Heat oil over medium heat. Cook onion and pepper for 5 minutes, stirring. Add garlic and oregano; cook 30 seconds.
2. Add beans, tomatoes, water and salt. Simmer uncovered for 6 minutes, stirring occasionally.
3. Fold in the cooked rice. Cover and heat for 4–5 minutes, stirring once, until the rice reaches 165°F / 74°C. Add lime juice to taste and divide between two bowls.

Ingredients

• 1 count ripe yellow plantain, peeled and cut into 1 cm half-moons
• 240 g canned chickpeas, drained and rinsed
• 100 g bell pepper, sliced
• 80 g onion, sliced
• 100 g baby spinach
• 1 tbsp olive oil
• 0.5 tsp ground cumin
• 0.25 tsp salt
• 60 ml water
• 1 count lime

Make it

1. Heat oil over medium heat. Add plantain and cook for 6 minutes, turning halfway, until golden. Transfer to a clean plate.
2. In the same skillet, cook onion and pepper with water, covered, for 5 minutes. Add chickpeas, cumin and salt; cook for 4 minutes.
3. Return the plantain and fold in spinach. Cover for 2 minutes until spinach wilts and the plantain is tender. Finish with lime juice and serve.

Ingredients

• 300 g boneless chicken breast, cut into 2 cm pieces
• 240 g canned black beans, drained and rinsed
• 150 g jarred tomato salsa
• 150 g frozen corn
• 1 tbsp olive oil
• 0.5 tsp ground cumin
• 60 ml water
• 4 count small corn tortillas
• 1 count lime

Make it

1. Heat oil over medium-high heat. Add chicken and cumin; cook for 5 minutes, turning the pieces.
2. Add beans, salsa, corn and water. Cover and simmer for 8–10 minutes, stirring occasionally, until every chicken piece reaches 165°F / 74°C in its thickest part.
3. Transfer to bowls. Warm tortillas briefly in the empty skillet, following their package instructions. Serve with lime wedges.