Chili Rice Bowl

Chili Rice Bowl - 3 Guiding Stars

Active Time

5 min.

Total Time

25 min.

Servings

2 (571 g)

It’s easy to make a rice bowl from shelf-stable goods, making it an awesome choice for dorm-cooking, or cooking in a hotel or rented room that only has a microwave. Make your spice measuring even easier by picking up a salt-free Mexican seasoning mix.

Tip: If you’re not a fan of cooking in the microwave, you can make this on the stovetop by following the package instructions for your rice and otherwise just adding everything but the cheese to the pot at the same time.

Ingredients

1 cup instant brown rice
1 (14½ oz.) can low sodium pinto beans, drained and rinsed
1 (14½ oz.) can diced no-salt-added tomatoes with chiles, undrained
1½ cups water
2 tsp. salt-free Mexican seasoning
2 Tbsp. shredded cheddar cheese

Directions

Place all ingredients except cheese into 2-quart, microwave-safe container. Mix well.
Cover and microwave on high heat until rice is done and liquid is absorbed (15 minutes). Cooking times may vary depending on your rice, so go by the package instructions for your rice to determine cooking time.
Top with cheese to serve.

Nutritional analysis per serving: Calories 360; Total Fat 4.5g (6% Daily Value); Saturated Fat 1.5g (7% DV); Trans Fat 0g; Cholesterol 7mg (2% DV); Sodium 295mg (13% DV); Total Carbohydrate 67g (24% DV); Dietary Fiber 11g (39% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 20% DV; Copper 35% DV; Niacin 35% DV; Magnesium 30% DV.