lunch recipe · #00421
Black Bean Corn Cumin Brown Rice Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 52 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook40 min
Inactive0 min
Total52 min
Ingredients
- 1 cupBrown Rice
- 2¼ cupsWater
- 8 ozCanned Black Beans
- 8 ozSweet Corn
- 1 tbspOlive Oil
- 1 tspCumin
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Brown Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 40 minutes until tender.
- Drain and rinse the Canned Black Beans. Wash the Sweet Corn under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Sweet Corn until tender, then stir in the Canned Black Beans, Cumin, remaining Table Salt, and Black Pepper until hot.
- Divide the Brown Rice among bowls and top with the Canned Black Beans and Sweet Corn mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 8.9 g
- Carbohydrates
- 55.6 g
- Fat
- 5.9 g
- Fiber
- 6.8 g
- Sodium
- 531.4 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.