Southwestern Rice Bowl

Southwestern Rice Bowl

Serves 1 / A tasty and price-conscious lunch. This is a homemade version of those expensive rice bowls sold in the frozen-food section. Baked tortilla chips or a warm tortilla round out the dish. For weekday efficiency, make more than one; they keep in the refrigerator for up to four days.

1-1/4 cups cooked brown rice
3/4 cup cooked, cubed chicken
1/4 cup aged dry Monterey Jack cheese, grated (or regular Monterey Jack)
1/2 cup canned black beans, drained
1/4 cup frozen or canned corn
1/4 cup finely chopped tomato or tomatillo
1/3 cup bottled salsa

1. In a microwave-safe bowl with a lid, layer ingredients in the order listed. Cover and microwave for 30-60 seconds, until hot.