5:30 Challenge: 5 Ingredients, 30 Minutes or Less

Karama C. Neal of Stone Mountain writes, "While I was in grad school, I survived off the tasty and filling burritos at Tortillas on Ponce. After Tortillas closed, I tried my hand at making the burritos myself, but now I just make it in a bowl and cook it in the microwave. They fit well in Tupperware and are perfect for an office lunch.
I make it differently almost every time, but my favorite options include fresh sliced mushrooms, spinach leaves or broccoli spears, drained canned corn, soy burger crumbles, chopped chicken and ground beef."

I share Neal's enthusiasm for what I call a naked burrito. Neal keeps cooked rice on hand, but the new Ready Rice packets make this a cinch to do at a moment's notice. I tried it using brown rice and the remains of the previous night's rotisserie chicken. A few chips and guacamole on the side were all that was needed.
Measurements do not need to be precise. Just adjust to suit your own preferences.
-- Jeanne Besser