15mBlack Bean Rice Bowl
A gentle brown rice bowl with black beans, corn, red bell pepper, and mild salsa for kid-friendly lunches. It is vegan, nut-free, peanut-free, and easy to pack.
- Energy
- 277 calories per serving
- Protein
- 10 g per serving
- Carbs
- 48.5 g per serving
- Fat
- 4.6 g per serving
- Sodium
- 590 mg per serving
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Cook this recipe
- instant brown rice-1 cup
- water-1 cup
- canned black beans-1 can
- frozen corn kernels-1 cup
- red bell pepper-1 medium
- mild salsa with no dairy and no honey-0.5 cups
- olive oil-1 tbsp
- ground cumin-0.5 tsp
- salt-0.25 tsp
Dice the red bell pepper into small pieces, then rinse and drain the black beans and measure the corn and salsa.
Keep fingers curled back and the knife blade angled away while dicing the bell pepper.
In the microwave-safe bowl, stir together the instant brown rice, water, olive oil, cumin, and salt, then cover with a vented lid.
Microwave on high for 5 to 6 minutes, then let stand covered for 2 minutes until the rice is tender and the water is mostly absorbed.
Use the vented lid and open the bowl away from your face because microwave steam can burn.
Stir in the black beans, frozen corn, red bell pepper, and mild salsa, then microwave on high for 2 to 3 minutes until hot throughout.
Open the hot bowl carefully after microwaving to avoid steam burns.
Fluff the rice bowl mixture gently, then divide into 4 kid-friendly portions for bowls, thermos containers, or lunch containers.
Cool slightly before serving to children; for packed lunches, chill promptly and send with an ice pack if serving cold.
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