Recipe by :
1 cup uncooked brown rice
1 can (19 oz) black beans
1 can (12 oz) whole kernel corn, rinsed and drained
¼ tsp ground cumin
¼ tsp garlic powder
1 cup salsa
1 cup shredded cheddar cheese
½ bunch green onion, chopped
½ jalapeno, chopped (optional)
- Cook rice as per package instructions.
- While the rice is cooking, add the black beans (undrained) to a medium pot. Add the cumin and garlic powder and cook over medium heat, stirring occasionally for approximately 5 minutes.
- Start assembling your 3 bowls by adding 1 cup of cooked brown rice as a base to each. Divide the black beans, corn and salsa amongst each of the bowls. Top each bowl with cheese, green onion, and jalapeno.
- Store in the fridge and eat over the next 3-4 days.