Zesty Rice, Corn, Bean and Green Chilli Salsa Bowls

(Serves 2)

1 tbs extra virgin olive oil 1/3 cup instant brown rice (uncooked; may substitute instant white rice) 2 tbs finely chopped yellow or red onion 1 cup flavourful, low-sodium vegetable broth, or more as needed 1/3 cup frozen corn kernels, medley of corn and sweet pepper, rinsed and drained 1/3 cup canned, no-salt-added beans, rinsed and drained

¼ cup canned chopped mild green chillis (with juices) 2 tbs mild or medium-hot chunky tomato salsa, plus more for optional garnish

¼ cup crumbled or chopped queso fresco, shredded Colby (semi-hard cow’s milk cheese) or grated Fontina cheese (semi-soft mild cheese), for garnish (optional) Chopped fresh tomatoes for garnish (optional) Chopped sweet peppers, for garnish (optional) Shredded lettuce, for garnish (optional) Coriander leaves, for garnish (optional)

Thoroughly stir together the oil, instant rice and onion in a 1 litre 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 6½ minutes.

Stir well; if the rice looks dry, stir in a little more broth.

Sprinkle the corn, beans, chilli 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 microwave-safe 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.