Free recipe
Salsa beanrice bowl
Ready-cooked rice, black beans and salsa. Finish with a little cheddar.
- Microwave
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 1 ready-cooked white rice cup, 4.4 oz (125 g)
- 2/3 cup canned black beans, drained (120 g)
- 1/3 cup canned sweet corn, drained (60 g)
- 3 tbsp ready-to-eat tomato salsa
- 1/4 cup shredded cheddar (25 g)
What you’ll use
- Microwave, safe bowl/spoon; heat protection.
- Measuring cups/spoons, colander/opener, knife.
Use a microwave only if your residence allows one.
How to make it
- 1
Prepare the toppings
Check beans, corn and salsa are ready to eat. Rinse and drain beans and corn, then measure them. Measure the salsa and cheese.
- 2
Heat the rice by its label
Start with a new 4.4-oz ready-cooked rice cup. Remove the film or vent exactly as its label directs, then follow its microwave and standing method. Never heat sealed.
- 3
Build the bowl
Using heat protection, transfer the rice into a serving bowl. Fold in the ready-to-eat beans, corn and salsa.
- 4
Finish with cheddar
Scatter the cheddar over the top and eat promptly. The toppings may cool the rice; no extra heating step is required here.
Roommate tip: Salsa already adds liquid and seasoning. Mix it in before deciding what is missing.
Good to know
- Contains milk in the cheddar.
- Check salsa, rice and all other labels.
- Use a new ready-cooked rice cup; eat promptly. Follow every package storage/preparation direction. No leftover rice storage method is supplied.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
