Delicious Living
  • 1 1/4 cups cooked brown rice
  • 3/4 cup cooked, cubed chicken
  • 1/4 cup aged dry Monterey Jack cheese, grated (or regular Monterey Jack)
  • 1/2 cup canned black beans, drained
  • 1/4 cup frozen or canned corn
  • 1/4 cup finely chopped tomato or tomatillo
  • 1/3 cup bottled salsa

Southwestern Rice Bowl

Kimberly Lord Stewart | Delicious Living
  • Serves: 1 people

A tasty and price-conscious lunch. This is a homemade version of those expensive rice bowls sold in the frozen-food section. Baked tortilla chips or a warm tortilla round out the dish. For weekday efficiency, make more than one; they keep in the refrigerator for up to four days.

  1. In a microwave-safe bowl with a lid, layer ingredients in the order listed. Cover and microwave for 30-60 seconds, until hot.


PER SERVING: 717 cal, 17g fat, 7g sat fat, 113mg chol, 85g carb, 55g protein, 13g fiber, 693mg sodium

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