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–+ servings
Mexican brown rice on a white plate served with a lime wedge

Rice Bowl Recipes

Print Recipe
Super easy and flavorful, this Mexican rice bowl is made with Minute Rice Cups, corn, black beans, and salsa. Ready to serve in less than 10 minutes and perfect for busy weeknights! 
Course Main, Side Dish
Cuisine Mexican, Tex-Mex
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 387
Author Kim

Ingredients

  • 1 1/2 cups corn frozen or fresh
  • 1 15 oz. can black beans, drained and rinsed
  • 3 Minute Rice Cups any variety
  • 1/2 - 1 cup salsa jarred or homemade works
  • Optional to garnish; fresh cilantro lime wedges, and/or diced avocado or guacamole

Instructions

  • Add corn and black beans to a saucepan or small pot over medium heat on the stovetop. Stir frequently until warm, about 5 minutes. Remove from heat.
  • Meanwhile, microwave each Minute Rice Cup per package instructions.
  • Once everything is warm, combine corn and black beans with the rice and salsa in a large serving bowl. Add desired garnishes, if you'd like and serve.

Notes

Store any leftovers in an airtight container in the fridge for up to about 3 days. Pop in the microwave to reheat.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 82g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 395mg | Fiber: 5g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg