We often have Confetti Bowls on week-ends when we are busy with housework, gardening, and projects. It is filling and delicious; a family favorite.
1 1/2 cups brown rice, or 4 cups leftover cooked rice
2 cups Cuban-Style Black beans or 1 15 oz can low-sodium black beans
2 cups frozen corn
several shakes of onion powder
1/4 tsp red pepper flakes
a drizzle of olive oil
1/2 cup grated cheese of choice
optional toppings as desired/available: sour cream or Greek yogurt, halved cherry tomatoes, snipped cilantro and chives, diced peppers
Boil the brown rice in 2 quarts water until tender; 25- 35 minutes, depending on the variety. Test a few grains for doneness. They should be fluffy and tender. When done, drain rice in a fine mesh sieve and rinse briefly to remove the sticky starch.
In a small saucepan, heat the black beans and frozen corn, seasoning with onion powder, red pepper flakes, and olive oil, until hot.
Divide brown rice between 4 serving bowls, top with corn/bean mixture and 2 Tbs. grated cheese. Add extras as your garden permits.