ZESTY RICE, CORN, BEAN AND GREEN CHILE SALSA BOWLS

(makes 2 ½ cups

1 to 2 servings 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-salt-added 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 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, chilies 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.

Nutritional information based on 2 servings, using corn: Servings Per Container: 2; 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. 1 teaspoon mustard, preferably Dijon 3 tablespoons chopped fresh chives, plus more for garnish

2 to 4 tablespoons shredded mild cheddar or Monterey Jack cheese, for garnish

Place the potato on a paper plate. Microwave on HIGH for 8 minutes, then pierce it with the tines of a fork to check doneness. If it’s not quite done, microwave on HIGH for 1 to 1 ½ minutes more. Cool slightly, then cut open the potato lengthwise. Add the butter; use a fork thoroughly mash it into the hot potato flesh. Season lightly with salt and pepper.

Line a plate with a double layer of paper towels. Place the bacon on it, then scatter the celery or onion on top. Cover with a double thickness of paper towels. Microwave on HIGH 2 for minutes, then turn over the bacon; re-cover with the paper towels. Microwave on HIGH for 30 to 60 seconds; stopping to check frequently, until the bacon is browned and crisped. Let cool, then crumble the bacon on its paper towel.

Thoroughly stir together the broth, cornstarch, mustard and chives in a 1-quart glass measuring cup or microwave-safe bowl. Stir in the bacon and celery or onion.

Scrape the baked potato flesh from its skin (discard the skin); stir that into the bowl, to form a soup.

Microwave (uncovered) on HIGH for 2 ½ minutes. Stir, then microwave for 1 minute more, or until the soup has thickened and is bubbling hot. Use an oven mitt to transfer the soup to a large (2

mug or divide between two 1 ¼-cup mugs.

Scatter the cheese on top (to taste). Garnish with more chives, and serve.

Nutritional information using onion: Servings Per Container: 2; Calories: 390; Total Fat: 24 g; Saturated Fat: 11 g; Cholesterol: 50 mg; Sodium: 920 mg; Total Carbohydrates: 35 g; Dietary Fiber: 4 g; Sugars: 3 g; Protein: 9 g.