ZESTY RICE, CORN, BEAN AND GREEN CHILE SALSA BOWLS

½

1 to 2 servings cups total)

The recipe makes one very generous soup bowl or wide-mouthed 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.

1 tablespoon extra-virgin olive oil

1/3 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

1/3 cup frozen corn kernels, succotash or medley of corn and sweet pepper, rinsed and drained

1/3 cup canned, no-saltadded black beans, pinto beans or red beans, rinsed and drained

¼ cup canned chopped mild green chilies (with juices)

2 tablespoons mild or medium-hot chunky tomato salsa, plus more for optional garnish

¼ cup crumbled or chopped queso fresco, shredded colby or grated Fontina cheese (may substitute another semisoft 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 (optional)

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 (makes 2