Zesty Rice, Corn, Bean and Green Chile Salsa Bowls 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 2, 2018

One secret to the remarkably savory taste of this wholesome meal-in-a-bowl is simply zapping the uncooked rice and onion in the oil before adding the broth. This step not only toasts the rice but tames its tendency to foam up and boil over later.

The recipe makes one very generous soup bowl or wide-mouthed mug meal. Or, divide it between mugs for two smaller, snack-size servings. You can serve it slightly thick for a stewlike salsa-rice bowl or thin it with broth to create a soup.

The optional toppings add texture, color, nutrients and substance, but the recipe is good “plain,” too.

Use an oven mitt when handling the cooking bowl, which gets quite hot during microwaving.

To read the accompanying story, see: Microwave mug recipes that prove no-fuss cooking for one can actually be great.


Servings:
1 - 2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1-2 servings; makes 2 1/2 cups total

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup instant brown rice (uncooked; may substitute instant white rice)
  • 2 tablespoons finely chopped yellow or red onion
  • 1 cup flavorful, low-sodium vegetable broth, or more as needed
  • 1/3 cup frozen corn kernels, succotash or medley of corn and sweet pepper, rinsed and drained
  • 1/3 cup canned, no-salt-added black beans, pinto beans or red beans, rinsed and drained
  • 1/4 cup canned chopped mild green chiles (with juices)
  • 2 tablespoons mild or medium-hot chunky tomato salsa, plus more for optional garnish
  • Salt (optional)
  • Freshly ground black pepper (optional)
  • 1/4 cup crumbled or chopped queso fresco, shredded colby or grated Fontina cheese (may substitute another semi-soft mild cheese), for garnish (optional)
  • Chopped fresh tomatoes for garnish (optional)
  • Chopped sweet peppers, for garnish (optional)
  • Shredded lettuce, for garnish (optional)
  • Cilantro leaves, for garnish (optional)

Directions

Thoroughly stir together the oil, instant rice and onion in a 1-quart or larger microwave-safe measuring cup or bowl. Cover with a paper plate; microwave on HIGH for 1 minute.

Stir in the broth. Re-cover and microwave on HIGH for 6 1/2 minutes (4 1/2 minutes if using instant white rice). Stir well; if the rice looks dry, stir in a little more broth.

Sprinkle the corn, succotash or medley of corn and sweet pepper, the beans, chiles and salsa over the rice; do not stir them in. Cover and microwave on HIGH for 3 minutes, or until cooked through and piping hot; be careful handling once it's done. Taste, and stir in salt and pepper, if desired. For a soupy consistency, stir in more broth.

Turn out the rice mixture into a large wide-mouthed microwave-safe mug or soup bowl; for smaller servings, divide it between two microwave-safe mugs. If desired, sprinkle the cheese over top. Microwave on HIGH for 30 seconds, or until the mixture is reheated to piping hot.

Let stand for 3 to 4 minutes so the rice can finish cooking. Serve as is, or topped with any of the other optional garnishes.

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Recipe Source

From cookbook author Nancy Baggett.

Tested by Lisa Cherkasky.

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