This flexible skillet bowl is designed for cooked grain and a ready-to-use protein. This version uses brown rice and black beans, then fixes the vegetable mix at bell pepper, onion, corn and zucchini so the quantities are repeatable. Salsa and a small amount of cheese finish the bowl.
Southwestern Brown Rice and Black Bean Bowl
Ingredients
- 1 teaspoon vegetable oil
- ¼ cup chopped bell pepper
- ¼ cup chopped onion
- ¼ cup corn kernels
- ¼ cup chopped zucchini
- ⅛ teaspoon salt
- 1 cup cooked brown rice
- 1 cup cooked black beans, or canned black beans drained and rinsed
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- 2 tablespoons total of salsa and/or shredded cheese
Instructions
- Prepare. Wash your hands and rinse the fresh vegetables under running water. Chop the pepper, onion and zucchini into small, even pieces.
- Cook the vegetables. Heat the oil in a medium skillet over medium-high heat. Add the pepper, onion, corn, zucchini and salt. Cook for 3 to 5 minutes, stirring, until tender-crisp.
- Add rice and beans. Add the cooked brown rice, black beans, garlic powder, oregano and cumin. Stir frequently until the mixture is hot throughout.
- Verify reheated leftovers. If the rice or beans are leftovers, heat the combined mixture to 165°F (74°C). Do not use cooked rice that has been left at room temperature for more than 2 hours.
- Finish the bowls. Divide between bowls and top with 2 tablespoons total of salsa, shredded cheese or a combination of the two.
- Store promptly. Refrigerate any remaining portion within 2 hours in a shallow covered container.
Storage and reheating
Refrigerate within 2 hours and use within 3 to 4 days. Keep salsa and other cold toppings separate when possible, then reheat the rice-and-bean mixture to 165°F (74°C).
USDA guidance says perishable food should not remain at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Make the method work
Have the rice cooked before you start; the published 25-minute timing assumes ready-to-use grain and protein. Rinsing canned black beans reduces the canning liquid and keeps the bowl from becoming muddy.
Documented variation
OSU Extension also lists tofu, chicken, turkey, fish, shrimp and eggs as possible proteins. If you change the protein, apply the correct safe minimum internal temperature for that food.
Editorial standard
Quantities and key method decisions come from the credited Extension recipe. Safety information was checked against FoodSafety.gov temperatures and USDA leftover guidance. No rating, nutrition figure or “test-kitchen” claim has been invented.