Ingredients
Equipment
Method
- Bring the water to a boil in a medium pot, add the brown rice and a pinch of salt, cover, and reduce heat to low. Simmer for 30 minutes until the water is absorbed and the rice is tender. Fluff with a fork.
- While the rice cooks, combine the drained black beans, corn, salsa, cumin, and garlic powder in a bowl and stir to mix.
- Divide the cooked rice between 4 meal-prep containers. Top each with the black bean and corn mixture, a sprinkle of cheese, and a squeeze of lime juice.
- Finish with chopped cilantro if using. Seal and refrigerate. Reheat individual bowls in the microwave or eat cold.
Nutrition
Notes
Net carbs: 50g per bowl (60g total carbs minus 10g fiber).
Substitutions: Use white rice or quinoa in place of brown rice; pinto beans work just as well as black; omit cheese for a vegan, dairy-free bowl; add diced avocado or a dollop of sour cream the day you eat it.
Storage: Keeps refrigerated for up to 4 days. Add avocado fresh each day to prevent browning.
Reheating: Microwave 2 to 3 minutes, stirring halfway, or eat at room temperature.
