ZESTY RICE, CORN, BEAN AND GREEN CHILE SALSA BOWLS
1 to 2 servings (makes 2 ½ cups total)
One secret to the remarkably savory taste of this wholesome meal-in-a-bowl is simply zapping the uncooked rice and onion in the oil before adding the broth. This step not only toasts the rice but tames its tendency to foam up and boil over later.
The recipe makes one very generous soup bowl or widemouthed mug meal. Or, divide it between mugs for two smaller, snack-size servings. You can serve it slightly thick for a stewlike salsa-rice bowl or thin it with broth to create a soup.
The optional toppings add texture, color, nutrients and substance, but the recipe is good “plain,”too.
Use an oven mitt when handling the cooking bowl, which gets quite hot during microwaving. 1 tablespoon extra-virgin olive
oil
⅓ cup instant brown rice (uncooked; may substitute instant white rice) 2 tablespoons finely chopped
yellow or red onion
1 cup flavorful, low-sodium vegetable broth, or more as needed
⅓ cup frozen corn kernels, succotash or medley of corn and sweet pepper, rinsed and drained
⅓ cup canned, no-salt-added black beans, pinto beans or red beans, rinsed and drained ¼ cup canned chopped mild
green chiles (with juices) 2 tablespoons mild or mediumhot chunky tomato salsa, plus more for optional garnish
¼ cup crumbled or chopped queso fresco, shredded colby or grated Fontina cheese (may substitute another semi-soft mild cheese), for garnish (optional) Chopped fresh tomatoes for
garnish (optional) Chopped sweet peppers, for
garnish (optional) Shredded lettuce, for garnish
(optional)
Cilantro leaves, for garnish
Thoroughly stir together the oil, instant rice and onion in a 1-quart or larger microwave-safe measuring cup or bowl. Cover with a paper plate; microwave on HIGH for 1 minute.
Stir in the broth. Re-cover and microwave on HIGH for 6 ½ minutes (4 ½ minutes if using instant white rice). Stir well; if the rice looks dry, stir in a little more broth.
Sprinkle the corn, beans, chiles and salsa over the rice; do not stir them in. Cover and microwave on HIGH for 3 minutes, or until cooked through and piping hot; be careful handling once it’s done.
Taste, and stir in salt and pepper, if desired. For a soupy consistency, stir in more broth.
Turn out the rice mixture into a large wide-mouthed microwavesafe mug or soup bowl; for smaller servings, divide it between two microwave-safe mugs. If desired, sprinkle the cheese over top.
Microwave on HIGH for 30 seconds, or until the mixture is reheated to piping hot.
Let stand for 3 to 4 minutes so the rice can finish cooking. Serve as is, or topped with any of the other optional garnishes. Serves 2.
Nutrition (based on 2 servings, using corn) Calories: 260; total fat: 8 g; saturated fat: 1 g; cholesterol: 0 mg; sodium: 350 mg; total carbohydrates: 42 g; dietary fiber: 5 g; sugars: 4 g; protein: 7 g.
From cookbook author Nancy Baggett.