Black Bean Rice Bowl
A mild brown rice bowl with black beans, corn, red bell pepper and salsa, ready for bowls or packed lunches.
- bean bowl
- family friendly
- kid friendly
- lunchbox
- Nut-Free
- peanut-free
- plant-based
- quick easy
- quick lunch
- rice bowl
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
red bell pepper, diced · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
canned black beans, rinsed and drained · 1 Can
Kroger® Black Beans
97%
Details
frozen corn kernels · 1 Cup
Kroger® Frozen Super Sweet Corn
42%
Details
mild salsa with no dairy and no honey · 0.5 Cup
Kroger® Mild Traditional Salsa
25%
Details
instant brown rice · 1 Cup
Kroger® Instant Brown Rice
22%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
3%
Details
salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
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-1/2 cup
- olive oil-1 tablespoon
- ground cumin-1/2 teaspoon
- salt-1/4 teaspoon
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.
Combine the dry instant brown rice, water, oil, cumin and salt, then cover with a vented microwave-safe lid. Use instant rice intended for a 1:1 rice-to-water ratio and a microwave-safe bowl of at least 3 quarts.
Microwave and let stand according to the rice package until the grains are tender and the water is absorbed. Follow the directions for the amount being cooked; open the lid away from your face.
Use the vented lid and open the bowl away from your face because microwave steam can burn.
Stir in the beans, corn, pepper and salsa and microwave with a vented lid until hot throughout and the corn is fully cooked. Stir between intervals. Check after 2–3 minutes and complete any additional cooking required by the corn package.
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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