Salsa Rice with Black Beans and Corn
An all-star, easy Salsa Rice with Black Beans and Corn. So easy. So delicious. Can be eaten heated, room-temp, or chilled.
Dovetailing tip: When cooking the rice for today's meal, make a large batch. Use 2 cups for the lemon rice for Meal 2. Freeze the remaining for another time.
|1 cup||cooked brown rice|
|1/2 (14-ounce) can||black beans, rinsed and drained|
|1/2 cup||prepared pico de gala salsa|
|1/2 cup||frozen corn, thawed|
|2 tablespoons||chopped fresh cilantro leaves|
|salt and freshly ground black pepper|
Mix ingredients together. Season, to taste, with salt and black pepper.
Eat immediately, refrigerated, or heat if you prefer.