Black Bean Rice Bowl

Servings: 4 · Prep: 12 min · Cook: 15 min · Total: 27 min

Ingredients

• 1 cup instant brown rice
• 1 cup water
• 1 can canned black beans
• 1 cup frozen corn kernels
• 1 medium red bell pepper
• 1/2 cup mild salsa with no dairy and no honey
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Equipment

Microwave; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Can opener; Spoon; Large microwave-safe bowl with vented lid; Lunch containers; microwave; measuring cups; measuring spoons; knife; cutting board; can opener; spoon; large microwave-safe bowl with vented lid; lunch containers

Steps

1. Prep the vegetables and beans. Dice the red bell pepper into small pieces, then rinse and drain the black beans and measure the corn and salsa.
   • 1 Count red bell pepper — diced
   • 1 can black beans — rinsed and drained
   • 1 cup corn
   • 1/2 cup salsa

   Keep fingers curled back and the knife blade angled away while dicing the bell pepper.

2. Combine the rice mixture. 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.
   • 1 cup brown rice
   • 1 cup Water
   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon Salt
3. Microwave the rice. 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.

4. Heat the bowl ingredients. 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.
   • 1 can black beans — rinsed and drained
   • 1 cup corn
   • 1 Count red bell pepper — diced
   • 1/2 cup salsa

   Open the hot bowl carefully after microwaving to avoid steam burns.

5. Portion and pack. 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.

https://plumtally.com/recipes/black-bean-rice-bowl-rszmfkinbww4